6 hard-boiled eggs, 2 cupfuls brown stock, 4 cupfuls cold beef, 2 tablespoonfuls flour, 2 tablespoonfuls butter, cupful cider.
Put the butter and flour in a sauce pan, and when blended, pour in the soup, and beat till smooth. Let it come to the boil, then add the meat cut in inch pieces, and draw to a cooler place on the stove where it can simmer half an hour. If you cannot watch it, pour it in a double boiler, for the success of this dish depends on the steeping of the meat at just below boiling point. Season with salt, pepper, and the cider when the dish is ready to take from the fire. Boil 6 eggs hard and lay in cold wa ter to make the shells come off easily. Pour the mock terrapin on a large platter, garnish with eggs sliced, split gherkins, and polies of lemon.
Roast-Beefllan.
Cook for five minutes 1 tablespoon ful butter and a small onion chopped fine. Before it begins to brown, add 2 cupfuls cold beef cut in fine dice, seasoned with teaspoonful salt and teaspoonful pepper. Simmer slow ly for ten minutes. While it is cook ing, cover cupful rice with cold wa ter and set it over the fire to boil. When it has cooked for five min utes drain and let cold water run through it till every grain sepa rates. Add the rice to the beef, pour over it cupfuls canned toma toes. Pour in a cupful boiling wa ter, and cook slowly till the rice is perfectly soft.
Beef Fricassee.
3 cupfuls cold beef cut in thin slices, 2 cupfuls brown stock, 3 tablespoonfuls butter, 2 tablespoonfuls flour, teaspoonful pepper, 1 teaspoonful onion butter, 1 teaspoonful salt.
Season the meat with salt and pep per. Melt the butter in a spider, add the flour, and stir to a brown paste. Pour in the stock and beat smooth with a wire whisk. Season with pep per, salt, and onion butter, and cook ten minutes. Add the cold meat, simmer a few minutes, and serve on a deep platter with tt border of rice, mashed potatoes, or points of toast.
Beef Ragout with Tomato.
3 cupfuls cold roast beef, cupfuls tomato pulp, 1 tablespoonful butter, 1 teaspoonful onion juice, Salt and pepper.
Cut the beef into half-inch cubes, cook the tomatoes half an hour, and push through a potato ricer. Reheat the tomatoes, adding butter and sea sonings, at the last the beef. Let it simply heat, not boil, then serve.
Creamed Corned Beef au Gratin. 9 tablespoonfuls flour, 2 tablespoonfuls butter, 1 cupful milk, 1 sliced onion, 1 stalk chopped celery, Pepper, 9 cupfuls cold corned beef, eupful buttered cracker crumbs.
Put the celery, cut in inch lengths, and the onion in the milk; scald in a double boiler. Strain when boiling and convert the milk into a white sauce with the butter and flour. When thick, add the corned beef, cut into small neat cubes, and a dash of pep per. Pour into a shallow dish, cover with buttered cracker crumbs, and brown. Garnish with blanched leaves of celery.
Beef Bask.
Use for beef hash the tough part of the roast thoroughly freed from fat and gristle. Chop and mix 1 cupful meat with 2 cupfuls chopped potatoes. In an iron spider put 2 tablespoonfuls butter and cupful stock, or a spoon of gravy added to enough hot water to half fill a cup. Boil up, then add the meat and pota toes seasoned with pepper and salt. Stir occasionally with a fork. Let the water evaporate from the hash, leaving it dry but not pasty.
Fatherland Farm Meat Loaf.
Butter a long, narrow cake tin and line with cold mashed potatoes, smoothing with a spatula into a layer an inch thick. Inside this put fill ing of roast beef, chopped coarsely, seasoned with pepper, salt, and a few drops of onion juice, and moistened with gravy. Smooth this filling till within one inch of the top of the tin, and cover with mashed potatoes. Bake in a hot oven for half an hour and turn out on a long platter. It will look like a finely crusted loaf, and may be cut in neat slices. This makes a delicious luncheon or tea dish.—Mus. S. B. FORBES.
Papas Rellenas (Cuban recipe).
3 large potatoes, 1 cupful cold roast beef, 1 tablespoonful butter, 9 tablespoonfuls cooked tomato, 2 eggs, 1 tablespoonful flour, 3 olives, Pepper, salt, cayenne.