_Broiled Beef._--Broiling is the simplest, easiest, and most delicious method of cooking meats, but, as a rule, ignorance instinctively turns to the frying-pan, and broiling is unknown in many homes. This is partly due to not knowing how to manage the fire. It seems so much easier to fry on top of the stove than to plan beforehand an adequate preparation of the coals. It is necessary to have a bed of clear, hot coals with no smoke. Have the steak cut three-quarters of an inch thick; place in a wire broiler; put over the coals and cover with a baking-pan. Turn every minute or two until the meat is sufficiently cooked. When done, place on a hot platter, and season well with salt, pepper, and butter. Serve immediately. It should take about ten minutes to cook a steak or thick mutton chop. _Fried Beef._--If beef must be fried, have a hot fire; heat a thick iron frying-pan and grease it just enough to keep the meat from sticking. Have the meat three-quarters of an inch thick; place in the hot pan and turn as soon as it is well seared. Turn often until done and then season well and serve at once. There should be no gravy in the pan; all the juices should be in the meat. _Beef Hash._--Take equal parts of beef and cold potatoes, chopped moderately fine. Chop a small onion and fry in plenty of butter until brown; add the meat and potatoes and just enough milk to keep from sticking. Cook for half an hour, stirring frequently. Serve with thin, dry toast or toasted crackers. Poached eggs are a very nice addition. _Veal._--Veal, when properly cooked, is delicious and delicate. Like pork it should be cooked slowly for a long time to develop its full flavor. Unfortunately it is usually half-cooked, tough, and insipid. The housewife who can cook veal properly has a distinct advantage over her less fortunate neighbor. _Leg Roast of Veal._--Take out the bone and fill the space with stuffing made as follows: Take one half-cupful of chopped fat pork, or unsmoked bacon, and fry with a finely chopped onion until delicately brown. Add two cupfuls of bread crumbs; season with salt and pepper and moisten with a little milk. Tie the veal closely; sprinkle with pepper and salt; rub thoroughly with flour and cover with buttered paper. Into the baking-pan put a generous number of thin slices of unsmoked bacon, an onion and half a can of tomatoes. Add just enough boiling water to steam the veal. Cook gently in a moderate oven, allowing twenty-five minutes to the pound, and baste very frequently, turning the meat about every half-hour. When done, put it on a hot platter in the warming oven, and add enough water to make the requisite amount of gravy. Thicken with browned flour, strain, and pour over the roast.