Mix these ingredients with three eggs well beaten: fill the place from whence came the bone, and what is left rub all over the round: fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter: pour in the pan a pint of water. Cover closely and stew gently for six hours; when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold: dress with vegetable flowers, whites of eggs boiled hard and chopped fine.--_Mrs. J. W. S._ _Beef à la Mode._ Take a round or a rump piece of beef, take out the bone, the gristle and all the tough pieces about the edges. Fill the cavities from which the bone was taken, with suet, and fat salt pork. Press this so as to make it perfectly round, pass around a coarse, strong piece of cloth, so as to hold it firmly in shape. If the round is six inches thick, the cloth must be six inches wide, leaving the top and bottom open. With a larding needle, fill this thickly with strips of fat pork, running through from top to bottom and about one inch apart each way. Set this in a baking-pan, pour over: 1 teacup boiling water, 1 teacup boiling vinegar; mixed. Add to this one heaping tablespoonful brown sugar and a bunch of herbs. Sprinkle over the beef liberally with salt and black pepper; chop one small onion fine, and lay over top of the beef. Simmer this for two or three hours, basting frequently and keeping an inverted tin plate over the beef except when basting. If the gravy stews down too much, add stock or broth of any kind. Turn it over, and let the top be at the bottom. When it is done and tender, skim the fat from the gravy. Pour over: 2 tablespoonfuls celery vinegar. 2 tablespoonfuls pepper. 2 tablespoonfuls made mustard. 1 wineglassful acid fruit jelly. Simmer and bake for two hours longer, frequently basting, that it may be soft and seasoned through and through. Take the beef from the pan and remove the cloth; place in a large flat dish, pour over the gravy, and over this one teacup of mushroom sauce. Sift finely powdered cracker over the top and garnish with grated or scraped horseradish and parsley.--_Mrs. S. T._ _Beef à la Mode._ To 10 pounds of beef, 4 onions chopped up. 1 tablespoonful allspice, 1 teaspoonful mace. Red pepper and salt to the taste. 1 pint strong vinegar. Rub the beef in the mixture for three or four days, then cook, with all these ingredients. The H piece is generally the part taken for this purpose.--_Mrs. M. B._ BOILED BEEF AND TURNIPS. The brisket or breast of beef is nicest for boiling. Keep sufficiently covered in water, boiling three hours, or until tender.