oughly; whip
the cream stiff, and fold it in carefully and send at once to
table.

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appetizing.}

Boiled Beef

Use cuts from (1), (8), (9), (11)

Put the trimmings and suet of the beef into a large kettle and try
out the fat.

Remove the cracklings or scraps and into the hot fat put the meat and
turn quickly until it is red on all sides.

Cover completely with boiling water and boil rapidly for five minutes,
then turn down the gas or remove kettle to back of coal range so
that the water cannot possibly boil again, and cook fifteen
minutes to each pound of meat.

One hour before it is done add one tablespoonful salt and one-quarter
teaspoonful pepper.

When done garnish with watercress, or boiled cabbage, or vegetables.

The liquor in which the meat was boiled can be saved for soup, or made
into brown sauce to serve with it.

Left-over boiled beef may be served cold cut in thin slices, or made
into croquettes, or into meat and potato roll, or into various
warmed-over dishes.

Steak en Casserole

Use a Round Steak (5) 1 inch thick

2 pounds uncooked steak cut in pieces 2 inches square
1 cupful small white button onions
1 tablespoonful chopped parsley
1/2 cupful carrot cut in dice
1/2 cupful white turnip cut in dice
1/4 teaspoonful celery-seed
1 teaspoonful salt
1/4 teaspoonful white pepper
2 cupfuls Swift's beef extract or of stock boiling hot

Cover the bottom of the casserole with a layer of the mixed
vegetables.

Put in an iron frying-pan over the fire to heat. When hot, rub over
the bottom with a piece of Swift's Premium Oleomargarine. Lay in
the pieces of steak and brown quickly on both sides. Remove them
from the frying-pan and arrange on the vegetables in the
casserole. Cover them with the remaining vegetables. Sprinkle over
the celery-seed, salt, and pepper, and then pour the hot stock
over all. Cover the dish and bake for one hour in a quick oven.

Steak en Casserole should be sent to the table in the same dish in
which it is cooked. The steak should be brown and tender, the
vegetables slightly brown, and the stock nearly all absorbed.

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Passed.}

Beef Loaf

Use cuts from Chuck (1)