NATIONAL GROCERY CO

Beef a la Mode. Brown an onion in butter. Season well with salt and pepper, a piece of the sirloin cut off the rump. Put into hot butter in a sauce- pan and brown on both sides. Then add a little finely chopped garlic. Simmer with as little water as possible for two hours. Then add a finely chopped carrot and a slice of rye bread and let cook until done. Cook slowly a long time, well covered. MRS. M. A. GOTTSTEIN.

Short Ribs of Beef Spanish. Get the small ribs of beef and put on with water enough to cover, seasoning with salt, pepper, an onion and a tiny kernel of garlic. Let it cook about two hours, and then add a can of tomatoes and season highly either with red peppers or paprika or Gebhard's Chili Powder. The last is very fine for Spanish flavoring. Short ribs must cook at least three hours. MRS. WM. GOTTSTEIN.

Short Ribs With Yellow Turnips.

Get the small ribs and put on with plenty of water, an onion, pepper and salt. After boiling about an hour and a half add five or six yellow turnips cut in small pieces, and half an hour before serving add six or eight potatoes cut in small pieces. Water must be added as neces- sary. A little sugar will improve the flavor, and as it simmers the turnips will soften and give the whole dish the appearance of a stew.

MRS. WM. GOTTSTEIN. Roast Beef.

Prime ribs of beef seasoned with pepper and salt and slices of onion and put in a very hot frying pan on top of the stove. Sear both sides and then place in oven, basting from time to time with a little water. Allow 20 minutes to the pound, and when finished take out meat and add flour mixed with water to thicken the gravy.

MRS. A. COBLENTZ. Filet of Beef.

Slice filet of beef into rather thick slices, make incision in each, flatten and fill with chopped onions and parsley previously sauted in butter. Fry two pieces of bacon slightly for. each piece and place around each filet and skewer with toothpicks. Fry quickly in butter. For sauce, cook trimmings of filet to a broth, strain and thicken slightly and add mushroom catsup to taste. Place fried chicken liver on top of each filet, and pour sauce around. MRS. S. ARONSON.

Hamburg Steak.

Have round steak chopped. Add salt, pepper, grated onions, chopped parsley, green peppers, y2 cup cold water, 2 slices of soaked bread (don't drain). Form into balls and fry in hot grease.

MRS. I. MONHEIMER. Round Steak. Round steak cut in pieces and rolled in flour, salt and pepper. Place in a spider a layer of steak and a layer of onions, and then repeat. Cover all with water. Cover tightly and cook in medium oven until tender.

The American Saving's Bank has its own elegant fire-proof building*.

ONE THOUSAND FAVORITE RECIPES

Rolled Stuffed Steak. Take 2 pounds of beef steak, lay it on a chopping board, and pound it with a rolling pin 20 minutes. Mix a handful of bread crumbs, a table- spoonful of chopped cherries, an ounce of butter, pepper and salt and an egg. Mix all together. Put on the steak, tying it tightly. Bake in oven for 20 minutes. Serve with horseradish sauce and parsley.

MRS. S. LEVINSON. Steak en Casserole. Broil a thick steak a few minutes, then put it into casserole. Add 1 carrot, 1 onion, some parsley minced, 1 bay leaf, y2 turnip, 1 tea- spoonful catsup, 6 mushrooms, 1 wineglassful Madeira wine. Let cook slowly until vegetables are tender.

Baked Steaks. Two porterhouse steaks. Put in a roasting pan with a layer of grated bread crumbs, bits of butter, y2 a cup of tomatoes, chopped onion, salt and pepper between the steaks. On the top, put a little grated bread crumbs and chopped onion. Add another y2 cup of to- matoes and soup stock. Bake and baste frequently with soup stock. Thicken sauce and add chopped parsley. MRS. M. A. GOTTSTEIN.

Brisket with Corn and Tomatoes. Cover a choice cut of brisket of beef with boiling water. In another pot brown a little onion in fat, scald a few tomatoes, skim, cut up and drop in; also cut the corn off six ears, and a half bell pepper. Drop meat into this when done, and season well with pepper, salt and paprika. Serve meat on platter surrounded by corn and tomatoes.

MRS. A. COBLENTZ.

Brisket of Beef with Beans. Boil the end piece of the brisket in water well salted; add pepper, onion, celery and two bay leaves. Cook until tender. Meanwhile cook one cup dry lima beans in water with salt, pepper and a little fat, until tender. Ah hour before serving place brisket in baking pan, pour beans around and two cups of the stock and brown in oven.

MRS. S. ARONSON.

Brisket of Beef with Bay Leaves. Use the "point" of the brisket, and put on with plenty of water, skimming before seasoning. Then season with four or five pieces of bay leaf, an onion, whole peppers, pepper and salt. Boil three to four hours. MRS. WM. GOTTSTEIN.

Rosetti. Make a rich beef stew, add 1 can strained tomatoes and 1 cup rice. Boil all together, and season with salt and paprika.

MRS. A. DINKELSPIEL.

RELIANCE'S"^