with browned flour and seasoned in the
proportions already given. Part of a can of mushrooms may be used with a
beef stew, and a glass of wine added; this making a _ragout with
mushrooms_. The countless receipts one sees in large cook-books for
ragouts and fricassees are merely variations in the flavoring of simple
stews; and, after a little experimenting, any one can improvise her own,
remembering that the strongly-flavored vegetables (as carrots) belong
especially to dark meats, and the more delicate ones to light. Fresh pork
is sometimes used in a white fricassee, in which case a little powdered
sage is better than mace as a seasoning.

_Curries_ can be made by adding a heaping teaspoonful of curry-powder to a
brown fricassee, and serving with boiled rice; put the rice around the
edge of the platter, and pour the curry in the middle. Chicken makes the
best curry; but veal is very good. In a genuine East-Indian curry,
lemon-juice and grated cocoa-nut are added; but it is an unwholesome
combination.

BEEF ROLLS.

Two pounds of steak from the round, cut in very thin slices. Trim off all
fat and gristle, and cut into pieces about four inches square. Now cut
_very thin_ as many slices of salt pork as you have slices of steak,
making them a little smaller. Mix together one teaspoonful of salt and one
of thyme or summer savory, and one saltspoonful of pepper. Lay the pork on
a square of steak; sprinkle with the seasoning; roll up tightly, and tie.
When all are tied, put the bits of fat and trimmings into a hot
frying-pan, and add a tablespoonful of drippings. Lay in the rolls, and
brown on all sides, which will require about ten minutes; then put them in
a saucepan. Add to the fat in the pan a heaping tablespoonful of flour,
and stir till a bright brown. Pour in gradually one quart of boiling
water, and then strain it over the beef rolls. Cover closely, and cook two
hours, or less if the steak is tender, stirring now and then to prevent
scorching. Take off the strings before serving. These rolls can be
prepared without the pork, and are very nice; or a whole beefsteak can be
used, covering it with a dressing made as for stuffed veal, and then
rolling; tying at each end, browning, and stewing in the same way. This
can be eaten cold or hot; while the small rolls are much better hot. If
wanted as a breakfast dish, they can be cooked the day beforehand, left in
the gravy, and simply heated through next morning.

BRUNSWI