BOILED MEATS

A round or rump of beef is the best boiling piece. Stick your steel or knife every here and there in the round, then cut pieces of nice pork and fit in. Boil a rump three hours, salt and pepper at first; serve on hot platter with catsup.

BEEF A LA MODE

Is boiled the same, only adding spices to taste. Let boil down until a brown gravy is formed; pour over and send to table; or press and cut cold for supper or picnics.

CORNED BEEF— BOILED.

Soak over night if very salt, but if the beef is young and properly corned this is not necessary; pour over it cold water enough to cover it well, after washing off the salt. The rule

for boiling meats is twenty-five minutes to the pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, uninterruptedly from four to six hours, according to the size of the piece. If to be served cold, some let the meat remain in the liquor until cold, and some let tough beef remain in the liquor until the next day, and bring it to the boiling point just before serving. Simmer a brisket or plate-piece until the bones are easily removed, fold over, forming a square or oblong piece, place sufficient weight on top to press the parts closely together, and set where it will become cold. This gives a firm, solid piece to cut in slices, and is a delightful relish. Boil liquor dowm remove the fat, season with pepper or sweet herbs, and save it to pour over finely minced scraps and pieces of beef; press the meat firmly into a mould, pour over it the liquor, and place over it a close cover with a weight upon it. When turned from the mould, garnish with sprigs of parsley or celery, and serve with fancy pickles or French mustard.