The sirloin, or fore and middle ribs, are best for roasting. The steaks are best cut from the ribs, or the inner part of the sirloin; shank, tail and head make nice soup.--_Mrs. W._ TO ROAST BEEF. Lay the meat on some sticks in a dripping-pan or other vessel, so that it will not touch the water which it is necessary to have in the bottom. Season with salt and pepper, and put in the oven three or four hours before it is wanted for the table. Baste it often with the water in the bottom of the pan, renewing it as often as it gets low. This makes sweet, juicy roast beef. The great secret of it is, not to have the meat touch the water in the bottom of the pan, and to baste it often. Tough, unpromising pieces of beef are best cooked by steaming them an hour and a half or so and then putting them in the oven and roasting as much longer. Crackers, first browned and then pounded, should always be kept to sift over roast meats: and curled parsley to garnish with. Grated horseradish is also excellent with the roast.--_Mrs. S. T._ RIB ROAST OF BEEF. Get, from the butcher, a rib-roast--the second cut is best--and get him to take out the bones, and roll and skewer it: if this is not convenient, it can be done at home with a sharp knife. Before roasting, take out the wooden skewers put in at market, unroll, season well with salt and pepper and anything else liked, and roll again tightly, fastening securely with the iron skewer pins. Put it in a pan on a little iron griddle or trivet, made for the purpose to keep it just over the pint of water in the pan. Pepper and salt freely, dredge with flour and baste. Some persons like half a teacup of pepper vinegar, poured over just before it is done; and minced onion, thyme and parsley added to the gravy, which should be brown.--_Mrs. B._ TO ROAST BEEF. The sirloin is the nicest for the purpose. Plunge the beef in boiling water and boil for thirty minutes: then put it in the stove-pan; skim the top of the water in which it has been boiled, and baste the roast, after dredging it with flour; pepper and salt to taste. Baste frequently, and roast till done.--_Mrs. P. W._ BEEF À LA MODE. Take, from a round of fresh beef, the bone; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of-- Thyme and parsley, rubbed fine. 1 onion. The marrow from the bone. ¼ pound suet. Pepper and salt, cloves and nutmeg to the taste.