Spanish Minced Beef in Meat Box

(Very pretty and palatable)

Use any of the cheaper cuts.

The Filling

1 tablespoonful Swift's Premium Oleomargarine
1 onion chopped fine
6 sweet peppers cut in strips
4 tomatoes peeled, cut in halves and seeds squeezed out
½ teaspoonful salt

Make the filling first. Put the oleomargarine in upper half of an oatmeal kettle, add onion and peppers, and simmer gently for twenty minutes.

Then add the tomato halves cut into three or four pieces each and cook twenty minutes longer. Then add salt and pepper and set over hot water in lower half of kettle to keep hot till wanted. Now make the

Meat Box

2 pounds uncooked beef chopped fine
1 egg unbeaten
1 teaspoonful salt
¼ teaspoonful pepper

Work all well together. Form into a box whose sides are about an inch thick. Place this box on a piece of oiled paper in the bottom of a baking-pan and bake in a quick oven for thirty minutes, basting twice with melted oleomargarine.

To serve, lift box carefully, and place on platter and pour the filling into the center, and send at once to the table.

Swift's Premium Oleomargarine is a delicious, wholesome spread for bread.

Beef à la Mode

Use Clod (9) or Under Round (5)

The day before the beef is to be served rub it all over with the following, well mixed together:—

½ teaspoonful ground cloves
1 teaspoonful ground ginger
½ teaspoonful ground allspice
½ teaspoonful ground cinnamon
½ teaspoonful white pepper

Then sprinkle the beef with about two tablespoonfuls vinegar and let stand overnight. Next day put in the bottom of the roasting pan:—

1 cupful small white button onions (chopped onion will do)
1 cupful carrot cut in dice
½ teaspoonful celery-seed
1 bay-leaf
4 cupfuls Swift's beef extract or of stock
2 tablespoonfuls gelatine that has been soaked in cold water for half an hour

Lay the meat on the vegetables in the pan, cover closely, and set in an exceedingly hot oven until the meat has browned a little; then reduce the temperature of the oven, and cook very slowly for four hours, basting frequently.

Serve garnished with the vegetables. Make a brown sauce from the stock left in the pan.

This is a very good way to prepare meat in warm weather, as the spices enable it to be kept well for over a week. It is excellent served cold with

Creamed Horseradish Sauce

4 tablespoonfuls grated horseradish with the vinegar drained off
¼ teaspoonful salt
6 tablespoonfuls thick cream
Yolk of 1 egg

Add the salt and egg-yolk to the horseradish and mix thoroughly; whip the cream stiff, and fold it in carefully and send at once to table.

Have you seen Swift's Premium Oleomargarine? Its appearance is appetizing.

Boiled Beef

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

Put the trimmings and suet of the beef into a large kettle and fry 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.