at into deep stone pot, pour
the boiled water over it and store in a cool place for ten days or two
weeks.

BOILED CORNED BEEF

Put corned beef into cold water; using enough to cover it well; let it
come slowly to the boiling-point; then place where it will simmer only;
allow thirty minutes or more to each pound. It is improved by adding a
few soup vegetables the last hour of cooking.

If the piece can be used a second time, trim it to good shape; place it
again in the water in which it was boiled; let it get heated through;
then set aside to cool in the water, and under pressure, a plate or deep
dish holding a flat-iron being set on top of the meat. The water need
not rise above the meat sufficiently to wet the iron. When cooled under
pressure the meat is more firm and cuts better into slices.

Cabbage is usually served with hot corned beef, but should not be boiled
with it.

ENCHILADAS

Make a dough of cornmeal and wheat flour and water. Roll it out in thin,
round cakes; cook quickly in a pan that has not been greased, then roll
in a cloth to keep soft and warm. Grind one cup of sausage, add one-half
grated onion, one tablespoon of Worcestershire sauce, and fill the warm
cakes with this mixture. Roll them when filled, and pour over them a
sauce made of two tablespoons of drippings into which two tablespoons of
flour have been smoothed. Add one cup of soup stock, one cup of strained
tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper
sauce.

VIENNA SAUSAGE

Wash and put on in boiling water. Boil ten minutes, fill a deep dish
with hot water, put sausages in, cover, and serve in hot water. To be
eaten with grated horseradish or French mustard.

SMOKED BEEF

Soak overnight in cold water; next morning place it in cold water, and
simmer till quite tender, reckoning one-half hour to the pound.

ROAST VEAL

The shoulder and breast of veal are best for roasting. Always buy veal
that is fat and white. Prepare for the oven in the following manner:
Wash and then dry; rub it well with salt, a very little ground ginger,
and dredge it well with flour. Lay in roasting-pan and put slices of
onion on top with a few tablespoons of goose-fat or drippings. Cover
tightly and roast, allowing twenty minutes to the pound and baste
frequently. Veal must be well done. When cold it slices up as nicely as
turkey.

BREAST OF VEAL--ROASTED

Roast as directed above. Have the butcher cut a pocket to