Take the pieces of beef reserved for frying or broiling, and cut them into pieces about two inches square and one inch thick; sprinkle them with pepper and salt, and put them into frying pans, with a little fat; place them over the fire until half cooked; then turn them into camp kettles, adding a handful of flour and six onions cut in quarters to each kettle, with just enough cold water to cover the meat; add also to each kettle two dozen potatoes pared and cut in quarters. Stew slowly over a moderate fire, skimming every now and then, for three hours and a half; then stir in each two tablespoonsful of vinegar, and serve smoking hot. All kinds of vegetables--such as leeks, carrots, parsnips, and turnips--can be added to this stew with advantage. BUBBLE-AND-SQUEAK. This is an old and favorite mode of getting rid of bits of corned beef among good housewives at home, and can be advantageously introduced into camp. Any pieces of cold corned or salt beef that may be on hand should be cut into slices and sprinkled with pepper; then put them in a pan, with a little grease or fat, and fry them slightly. Boil some cabbage, and squeeze it quite dry; then cut it up very fine, and serve a piece of beef with a spoonful of cabbage, first seasoning it with pepper, salt, and vinegar. BRAZILIAN STEW. Take shins or legs of beef; cut them into slices or pieces two or three ounces in weight, or about the size of an egg; dip them in vinegar, and throw them into a kettle, with a dozen onions sliced, _but no water_. Let it stand over a very slow fire from three to four hours; then season with pepper and salt, and serve hot. Some boiled potatoes, sliced or quartered, will be a great addition; but the principal thing to be observed is that the fire be a moderate one. CORNED BEEF AND CABBAGE. The salt beef furnished the army is of the very best character; rather too highly impregnated with salt, perhaps--a fault easily remedied, however, by soaking in fresh water over night. When about to boil it, renew the water, which should be clean and cold, and place it over a moderate fire for three hours and a half, skimming it carefully every fifteen minutes. By this means only can the salt and blood be drawn from it, and the meat rendered tender. After it has been on the fire at least two hours, add as much cabbage as will fill the pot to each kettle, taking out a portion of the water, so as to be able to get in enough for the whole company, or dividing the meat into more kettles if necessary. Boil gently for an hour and a half after adding the cabbage. TO COOK BACON.