Use clear beef, beef and pork mixed, or clear pork, allowing 1/4 part fat to 3/4 part lean. Chop or grind, reason with a little chopped onion, or onion juice, add pepper and salt to taste, shape into small, flat cakes, and fry brown on both sides in hot butter or drippings.-[M. A. M., Ind.

Beefsteak Roll ake round steak cut about 3/4 inch thick, trim off the fat, spread thickly with a nice dressing, adding some finely minced onion if liked, roll up, and tie securely with a string, or fasten with skewers. Put in a hot dripping pan with hot drippings, on top of the stove, and turn the roll until well browned on all sides, then pour in about 1 pt boiling water and 1 tablesp vinegar, season well with salt and pepper, cover closely, and let simmer on back of stove about 3 hours, by which time it will be nice and brown and tender. Thicken the gravy with a little flour, and serve with the meat. Nice sliced when cold. Can be roasted in the oven, if preferred.- [N. S. C., Cal.