(For recipe see Page 40).

Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often. Place meat in a Dutch oven or an earthen casserole on three thin slices of salt pork, surround with two-thirds cup each of fat salt pork cut in small cubes, carrot, onion and celery, a spray each of parsley, thyme and marjoram. Add two cups Brown Stock or water, the half of a small bay leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt and strew top of meat with cubes of salt pork. Cover closely and cook in a slow oven from four to five hours, basting occasionally. Remove meat and strain the liquor. Rinse the vessel in which meat was browned with stock or water, reserve the liquor. Prepare a Brown Sauce with this liquor following recipe for Plain Brown Sauce (see Page 82).

Serve in a sauce-boat, or turn around meat after placing on hot serving platter. A cup of hot, stewed and strained tomatoes may be added to the sauce, also one and one-half tablespoons of freshly grated horseradish root and one tablespoon of Worcestershire Sauce; all of which improves the flavor.

Wash and scrub with a vegetable brush eight uniform-sized potatoes. Place in dripping pan, and bake in hot oven forty-five minutes, turning when half done. Take up each potato with a towel and press gently to crack the skins. Put a half teaspoon butter in each potato and serve at once.

Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in cold salt water over night. Drain and cover with cold water one hour, drain again and dry between towels. Sprinkle with salt and pepper, dip in batter and fry in deep, hot Cottolene.

Process: Mix and sift flour, salt and pepper; add milk slowly, stirring until batter is smooth; add olive oil and well beaten eggs.

Cut one-half large head or one small head boiled cabbage, in pieces. Cover with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos; season with salt, pepper, mix well. Turn into a well-greased baking dish and cover with buttered crumbs; place on grate in oven and bake until heated throughout and crumbs are browned.

Remove the wilted leaves from two heads of romaine, trim off the stalk and cut the heads in halves lengthwise (if heads are large, they may be cut in quarters); lay in cold water, cut side down, until crisp. Drain well, dispose on salad plates and pour over French Dressing. Serve two Cheese Fingers with each portion of Salad.

Mix one Cream Cheese with an equal quantity of finely chopped English walnut meats; season with salt, black pepper and a few grains cayenne. Moisten with Cream Salad Dressing. Spread between thin slices of white bread and cut in strips the width of fingers.

Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, mixing ingredients with a knife. Turn on a slightly floured board, knead slightly, pat and roll to fit top of pudding dish. Butter bottom and sides of dish, put in peaches and sugar in layers. Cover with dough; press edges over edge of dish and steam one hour. Serve in dish in which it was steamed. Serve with

Process: Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring. Cook over hot water until mixture thinly coats wooden spoon. Remove from range and pour over stiffly beaten whites of eggs. Turn in serving pitcher and sprinkle with nutmeg.