Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

the pan about 20 minutes before it is done and put it on the spit, so that the juices of the beef will drop on to the pudding. About 20 minutes will cook it. Make gravy in the pan from which the roast has been removed. Slide into a hot meat dish and serve with the meat. Most cooks persistently raise it by adding some sort of baking powder, thinking it of no importance that the meat is over the pudding. I never yet found a person that did not enjoy a _good_ Yorkshire pudding. This is a small one, for four or five persons. If you increase the pudding, also select a larger pan, as the batter should be fully one-half to an inch in the pan; if not, it will become too crusty. ROULARDS. From MRS. RALPH TRAUTMANN, of New York City, First Vice President Board of Lady Managers. Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine. Mix with a good sized piece of butter, cracker crumbs, a pinch of ginger and salt and pepper to taste. Mix well and spread on the slices of beef. Make a roll of each slice, folding in the edges to retain the dressing, and tie up securely with cord. Have beef suet on the fire; after rendering and straining, add a little water to prevent scorching and bring to a boil in a flat-bottomed pot or kettle. Drop in the roulards, rolled and tied; stir with a spoon until well browned; then set back on the stove and let simmer gently for two hours with pot tightly covered. Drain well on napkin or sieve, and garnish with hard boiled eggs, parsley and slices of lemon. Serve hot. Each roulard should be about the size of an egg. BEEF LOAF. From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager. Three pounds lean finely chopped beef; one dozen rolled butter crackers; four beaten eggs; one tablespoonful black pepper; one tablespoonful salt; butter the size