The new practical housekeeping

done and tomatoes dissolved to a pulp. For an Arabian Stew take the tender part of the round of beef, lard with raisins, spice well with ground cloves and allspice and put over the fire with only a little water to prevent burning ; add pepper and salt and plenty of raisins through the gravy or sauce. Any bits of beef trimmed from roasts or steaks, or cola meat left over, may be cut into slices or pieces of uniform size and made into stews. Thin pieces of beef may be seasoned, then, rolled and tied, first spreading with a dressing if liked. The other ingredients composing the stew may be varied at pleasure, also the seasonings. When no vegetables are used the gravy should be thickened with a little flour and flavored with spices, lemon juice and grated rind, catsup or any sharp sauce, and served poured over the beef. Chopped mushrooms are very nice in a stew and scraped or grated horse-radish is often served as a garnish. An excellent Powder for Stews is composed of one-fourth ounce each thyme and bay leaf, one-eighth ounce each marjoram and rosemary ; dry, pouna and bottle, and use according to taste. A dainty little stew is called Beef Collops ; for this have rump steak cut thin and divide into pieces about three inches long ; hack with a knife and dredge with flour. Fry about three minutes in a little butter, then put in a stewpan and pour the gravy over. Add a finely chopped shallot or small onion, teaspoon capers, little walnut catsup, a piece of butter with a little flour rubbed in, and salt and pepper to taste. Simmer, not boil, ten minutes and serve in hot covered dish. Beef a la Mode. — Fill the opening made by removing the bone with a bread stuffing, tie in shape, rub the meat well with chopped sweet herbs, stick in some cloves and boil until tender, allowing fifteen minutes to each pound ; then season with pepper and salt, thicken the gravy with flour, add cup butter and chopped onions and cover pan again until meat is brown; add a scraped carrot, boiled witn a little chopped parsley and some tomato catsup. If the gravy is too thin add a little more flour and serve poured over the meat. Or make a force-meat by mixing together in frying-pan over fire two tablespoons butter, one of chopped onion, one level teaspoon each ground thyme, marjoram and savory, teaspoon salt, quarter saltspoon pepper, and a pint broken stale bread moistened with cold water ; when force-meat is hot fill the place of bone with it, or if the meat had no bone, make a large cut and fill with the force-meat ; lay small pieces of clean cloth over the force-meat on both sides, put the meat into compact shape, and tie firmly, arranging the string to keep the cloth in place over the force-meat. Turn a snaall plate bottom up in a deep pot or saucepan, lay the meat on it, and half cover with cold water; add an onion peeled and stuck with cloves, and a level teaspoon each salt and any good table-sauce or vinegar, or a glass of cooking wime ; set over the fire, and simmer slowly four hours ; then put meat in.a.drippiag-pan, remove the ■ W ■ ■■ —