The new practical housekeeping

Beef Pudding. — ^Mince a pound or more of cold roast beef, mix with a teaspoon salt, sprinkung of pepper, and tablespoon flour. Make an ordinary pudding paste, fill it with the above mixture, put in not quite quarter pint water, and tablespoon chopped parsley and onion mixed ; tie in a cloth, and boil about seventy minutes. If liked, add chopped pickles, or a little good, well-seasoned vinegar. Beef Rollages. — ^When breakfast is over gather the good bits of steak, roast or any kind of beef left, and taking off superfluous fat, put beef into a pot with enough boiling water to cover, adding mustard, celery salt, pepper, cinnamon and cassia buds, if all or any are liked, or fresh bits of celery and sprigs of parsley, instead of celery salt, also a little onion if desired. Simmer meat all forenoon, adding boiling water from time to time as needed. When thoroughly tender, juicy and brown, take up, slip out bones, chop meat fine adding enough of the gravy to make it like thick mush. Take out of the hash bowl, and place on a clean white cloth and form into long roll about three inches in diameter. Wrap and press the cloth tight about it, several thicknesses, to keep the roll in form- Secure it with cord and place the roll in ice box, if warm weather^ out in the cold, if cool ; in a few hours the meat will have cooled and hardened and can be cut in nice slices like tongue. Lamb and veal can be used in same way. Meat prepared in this way is good either before or after bones are removed as a hot stew with brown gravy for dinner, or serve hot just after chopping as Spiced Meat on ToasL Beef with Macaroni, — Chop lean or cold roast beef or steak very fine, separating it first from all fat ; nearlv fill a pudding dish with cold boiled or baked macaroni ; put the cnopped beef in the center, flavored with salt, pepper, thyme, and, if liked, a htUe liquor poured from canned tomatoes, rour soup stock or gravy over beef and macaroni, cover with bread crumos. over which pour two tablespoons melted butter and bake half an hour. Beef with Oysters. — Cut rather thick steaks from cold sirloin or ribs of beef ; brown them lightly in stew pan, with two tablespoons butter and a little water ; add one half pint water, a sliced onion, pepper and salt, cover the stewpan closely and simmer very gently for half an hour ; then mix about a teaspoon flour smoothly with a little of the liquor; add one or two dozen oysters, having previously strained their liquor into the stewpan; stir till the oysters are plump, then serve. Do not boil after oysters are added, as it toughens them. For Beef and Oyster Pie^ place some slices cold boiled potatoes in pudding dish and pour in the above : cover with good paste with an opening in center, and bake one nour. Omit onions if wished. Beef with Tomatoes. — Fry two small onions, chopped, in two tablespoons butter ; then add eight or nine tomatoes, cut fine, and season with salt, pepper and herbs if liked. When tomatoes are cooked, add pint chopped cold meat and serve when heated through.