Beefsteak

"Farmer" Olcott, in the Hartford Courant, writes: "It is sometimes more convenient for the cook to get the beefsteak done tender without watching. I remember catching a Sacramento cook broiling his beef in the oven. No cook ought to be hung for treating a steak to a hot oven when the other conveniences are limited, but a friend tells me of a better way that I think is original with him. He smothers the steak in corn meal and so bakes it, declaring that if there is any way of making a tough steak tender, that is it".

Boiled Tongue

In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender; if a dried one, and rather hard, soak it at least for twelve hours previous to cooking it; if, however, it is fresh from the pickle, two or three hours will be sufficient for it to remain in soak; put the tongue into a stew-pan with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil, skim well, and simmer very gently until tender; peel off the skin, garnish with tufts of cauliflower or Brussels sprouts, and serve; boiled tongue is frequently sent to table with boiled poultry instead of ham, and is by many persons, preferred: if to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root and another through the top to straighten it; when cold glaze it, and put a paper ruche round the root, and garnish with tufts of parsley; cook a large smoked tongue four to four and a half hours, a small one two and a half to three hours, a large unsoaked tongue three to three and a half hours, a small one, two to two and a half hours.

Broiled Ham And Eggs

Cut the ham in thin slices, take off the rind, wash the slices in cold water, and lay them on the gridiron over quick coals; turn frequently, and they will soon be broiled; take them up on a platter, previously warmed, butter and pepper the ham; have ready on the fire a pan of boiling water from the teakettle; break into it as many eggs as you require for the meal, and, when the "white" is done, dip out each egg carefully with a spoon, so as to keep it whole, and set it on one of the slices of ham; after all are arranged, sprinkle pepper over each egg and serve.

Beef Hash

Chop fine cold steak or roast beef, and cook in a little water; add cream or milk, and thicken with flour; season to taste, and pour over thin slices of toast.

Beef Stew

Cut cold beef into small pieces, and put into cold water; add one tomato, a little onion, chopped fine, pepper, and salt, and cook slowly; thicken with butter and flour, and pour over toast.

Beef A-La-Mode

Take a round of beef, remove the bone from the middle, also all the gristle and tough parts about the edges. Have ready half a pound of fat salt pork. Cut into strips as thick and long as your finger. Prepare a nice dressing the same as for stuffing a turkey. With a thin sharp knife make perpendicular incisions in the meat about half an inch apart. Thrust into them the pork and work in with them some of the dressing. Proceed thus until the meat is thoroughly plugged. Put it into a baking pan with a little water at the bottom, cover tightly and bake slowly four hours; then uncover and spread the rest of the dressing over the top, and bake until a nice brown. After taking up, thicken the gravy and pour over the beef. It should be sliced horizontally. Is good either hot or cold.