Mix thoroughly and then rub the meat thoroughly with this mixture. Meat may be kept in the ordinary ice box that holds seventy-five pounds of ice for two days in the hottest weather in the following manner: Wipe the meat with a dry cloth and cover with a wax or parchment paper, and then hang from a hook in the lower part of the refrigerator, directly under the ice chamber if possible. The hooks are shaped like the letter S, sharply pointed at both ends and they may be purchased or made by any hardware dealer.
Meat allowed to lie on a platter soon loses its nutritious qualities with the escaping of the juices.
FILLET OF BEEF
Have the butcher trim the fillet into shape and then lard it with salt pork. Dust lightly with flour and then place on a rack in the roasting pan and place in a hot oven, basting every ten minutes. Cook, allowing the meat one-half hour to become thoroughly heated and to start cooking; then allow twelve minutes for every pound. This cut is the choicest of the entire cattle and is without a single ounce of waste. It is delicious either hot or cold.
WELSH CHEESE PUDDING
Five ounces of grated cheese,
One cup of bread crumbs,
One cup of flour,
One and one-half teaspoons of salt,