BEEF SAUTE

Heat some thick slices of tender boiled beef in melted but- ter. Keep the dish covered. When very hot, pour over a tablespoon ful each of mushroom catsup and Worcestershire sauce. Serve hot on potatos.

Mrs. Stephen M. White. GATEAU OF BEEE.

One pound of cold roast beef, three cups of stale bread, one tablespoonful of chopped parsley, two eggs, two tablespoonful of salt, quarter teaspoonful of pepper, half cup of stock or milk, one onion (grated) ; chop up meat quite fine, soak bread in a little cold water, squeeze out as dry as possible and add to the chopped meat ; then add parsley and the seasoning. Beat up the eggs and mix them with the stock or milk. Grease some cups or a bowl, almost two-thirds full ; cover with greased paper and steam in one mold one and one-half hours ; if in cups, three-quarters of an hour. Set cups in boiling water half way up. Take out when done. Serve with tomato sauce.

Kate E. Whitaker. BEEFSTEAK PIE.

Two pounds of round steak (very thin), six sheeps' kid- neys, two tablespoonfuls of flour, two teaspoonfuls of salt, half teaspoonful of pepper, quarter cup of water ; cut up meat in oblong pieces, kidney in small pieces. Wash kidneys, mix flour, pepper and salt together, dip pieces of beef into it, roll up a piece of kidney in each piece of beef ; fill up your dish ; put in quarter cup of water, cover with paste (first putting a narrow strip round edge of dish) ; bake about one and one-half hours. Stew the bones, etc., and when the pie is done, pour the hot stock into the pie through the hole in center.

South Kensington School of Cookery. BEEFSTEAK AND ONIONS A "SMOTHERED VENUS."

Cut one dozen white onions into slices ; fry a quarter pound salt pork or bacon until all the fat is fried out. Remove the cracklings, and into the hot fat put the onions ; fry and stir for twenty minutes over a brisk fire, then add a teaspoonful of salt, pepper to taste, and a cup of boiling water. Place over a moderate fire to simmer half an hour, when the water should

have entirely evaporated and the onions be a nice even brown. Have ready a boiled steak, place it in the pan with the onions, cover the top with some of then* and place in the oven for five minutes, then place the steak in a hot dish and heap the onions over and around it and serve.

Carrie T. Waddilove. SOUR POT ROAST ( GERMAN ).

A three or four pound pot roast larded, put in an earthen vessel and cover with vinegar and water to taste (one cup strong vinegar and two of water is good). Slice in an onion, two or three bay leaves, two or three cloves and some whole peppers. Soak three days, turning once or twice a day. Put in kettle two tablespoons drippings and brown the beef well all over, and then pour in the vinegar, water, etc., and let boil two and one-half hours. Take out meat, thicken gravy and serve.

Mrs. Koepfli. BEEP TONGUE, TERRAPIN STYEE.

Put a salted beef tongue into a pan of cold water, bring to a boil at once, then let simmer until tender — usually three hours. Remove it, drain, cut in halves lengthwise, trim off all fat and bristle, stick a few cloves in, put pieces into another saucepan with sufficient water to cover, add onion cut in slices, a little mace .and browned flour; boil for a few min- utes, and put in three finely-chopped hard-boiled eggs ; re- move the pan from^the fire, pour in one wineglassful of sherry, turn the whole out on a dish and serve very hot, with a gar- nish of hard-boiled eggs cut in slices.

Mrs. J. G. Mossin. TAGLIARINI, ITALIAN STYLE.

Take flour, put it on a good-sized kitchen table, make a nest of it. Into this flour nest break four eggs, add a pinch of salt and half a cup of luke-warm water and flour enough to make a stiff dough, work dough for fully twenty minutes, roll out very thin, same as rolling out pie crust, dredge with flour now and then to keep from sticking. Let it remain on table to dry for about an hour, then roll it up in a tight scroll like a sheet of music. With a good sharp knife begin at the end and slice it into strips as thin as possible. While

54 LANDMARKS CLUB COOK BOOK.

you are cutting, take care to remove and spread now and then what you have cut, not forgetting to sprinkle flour so as to prevent them from sticking. You now have the tagliarini or noodles, as some prefer to call them ; the next thing to make is the gravy or sauce. Take a good roast pot, put a little but- ter and good olive oil or lard (the former is preferred), let it get good and hot, put into pot pieces of roast beef, let it brown well, then add half a cup of white wine; let it cook a while, then add a well chopped onion, a slice of garlic, half a cup of chopped dried mushrooms. Care must be taken that the mushrooms are first soaked in hot water for about fifteen minutes and well washed. Add a couple of tomatos well chopped, some salt and pepper and Let it cook slowly for a couple of hours at least ; keep adding to sauce a little broth now and then, either the chicken or beef. Your sauce is now made and you are ready for the cooking of the noodles. Take a good-sized soup pot, fill one-half full with boiling water, add a pinch of salt ; when boiling, drop your noodles, little at a time, and stir carefully ; let them boil say five minutes ; do not let them boil any longer, as they will go to pieces. Take out, strain and put into a good-sized flat dish; then add some of the gravy and some grated Parmesan cheese; add another laver of noodles and repeat with layer of gravy and cheese.