The new practical housekeeping

to cover and boil gently four hours. Unroll it, stew, Stuffed Brisket of Beef. Take off strings, wet the cloth in cold water, and roll it again around the beef; put the roll between two platters, set a heavyweight on the upper one, and press the meat until it is cold. After the meat is pressed and cola, the cloth may be removed, and the meat sliced and served. This makes a nice dish for luncheon, or for school dinners for children. Potato Pot of Corned Beef — Slice a quarter pound bacon, cut two pounds freshened corned beef in small pieces and put over the fire in frying pan to brown with two sliced onions, peel and quarter a aozen potatoes and when meat and onions are brown put them in deep baking dish, in layers with the potatoes. Make a pint gravy by adding boiling water and seasonings to the drippings in frying-pan, tiiicken with two teaspoons flour dissolved in a little cold water ; pour the gravy over the meat and potatoes, and put them in a quick oven to bake. They will be done in about an hour, and should be served hot : if sent to table in the same dish in which it is baked, a clean dish must be placed under it. Baked Heart. — ^Take the heart of a beef, sheep or veal, wash thoroughly, and soak in warm water or vinegar and water from two to four hours to remove all blood : make the two cells into one by cutting through the partition witn a long, sharp knife, being careful not to cut through to the outside ; fill the cavity with a stufSng of bread-crumbs, or veal or other highly seasoned force-meat; cover with greased paper or cloth to secure stuffing, and bake in a deep pan with a few slices salt pork and plenty of water, in a moderate oven, for two hours or longer, basting and turning often, as the upper part particularly is. apt to get dry ; dredge with flour and baste as in Roasted Meats the last hdf hour. While this is roasting, put the yalves of the heart, or "deaf ears," which must be cut ofi* after washing, into a saucepan with a pint of cold water and a sliced onion. Let simmer slowly one hour ; melt in saucepan tablespoon butter, add a tablespoon flour, then the strained liquor from valves, ana serve as gravy. Garnish with baked onions and red currant jelly. Some parboil the heart before stuffing, which makes it more tender, and it may be simply stufTed with ^ sage and onion. If to be served cold, soak a beefs heart overnight in weak brine and boil three hours before stuffing, then put in oven twenty minutes, or just long enough to cook the dressing. Serve cold, cut in thin slices. Sheep's and —* ■ ■ _ I I . - ■■ r ■ - T I I - - ^-^