Beef Stew

2 lbs. beef from leg or flank.

1 onion, cut in slices.

1 carrot, cut in dice.

1 c. turnip, cut in dice.

2 c. potatoes, cut in dice.

1 green pepper, cut very small.

2 tbsp. salt.

1/2 tsp. pepper.

3 tbsp. flour.

4 c. water.

Remove the fat and cut the meat into one-inch pieces; put aside one-half cup of the best pieces of meat; put the rest of the meat and the bones in cold water and soak for one hour. Then heat until it bubbles. Season the half cup of meat and roll it in flour. Melt the fat in a frying pan, remove the scraps, brown the sliced onion and then the floured meat in the hot fat; add both to the stew and cook for two hours at the simmering point. Add the vegetables and flour, which have been mixed with one-half cup cold water, and cook one hour or until the meat and vegetables are tender. Remove the bone. Season and serve.

Casserole Of Beef

1 1/2 lb. beef (from round or rump).

3/4 c. carrots, diced.

3/4 c. potatoes, diced.

3/4 c. turnips, diced.

1 onion, cut fine.

3 c. boiling water.

1 c. tomato juice.

3 tbsp. flour.

2 tbsp. bacon fat or butter.

1 1/2 tbsp. salt.

1/4 tsp. pepper.

A few celery seeds.

Slice of lemon.

Spk. grated nutmeg.

Cut beef in cubes, put in hot frying pan and brown on both sides, taking care not to burn them. Place in hot casserole. Put the fat in frying pan; when melted, add vegetables. Sprinkle flour and seasoning over vegetables, mix all well together, then turn into the casserole. Pour water and tomato juice in frying pan, let come to boiling point, then pour into the casserole; mix all together. Place cover on securely and bake in a moderate oven two hours. Do not lift the cover during the process of cooking.

Beef Loaf

(Mrs. C. N. Stevens.)

1 lb. beef (any cheap cut will do).

1 lb. pork.

1 egg.

1 onion.

1/2 grated nutmeg.

1/2 lemon (juice).

1/2 c. bread crumbs.

2 tsp. salt.

1/2 tsp. pepper.

2 tbsp. melted butter.

Chop onion very fine, beat egg slightly, then mix all well together and pack in a baking dish. Bake two hours. It is well to bake it part of the time covered. It may be served with a gravy made from the drippings in the pan or a tomato sauce; horseradish sauce is also good served with it. This loaf is also good served cold.

Chartreuse Of Rice And Meat

Boil one cup of rice until tender. Chop fine one pint of meat, season with salt and pepper to taste; one teaspoon of onion juice, one teaspoon of minced parsley and add beaten egg, two tablespoons of crumbs and moisten with enough water or stock to mold easily. Butter a mold, line bottom and sides with rice about three-fourths inch deep, fill in the meat, cover closely with rice and steam for about 45 minutes. Turn onto a platter, garnish with parsley, if desired, and pour tomato or brown sauce over it.