Peel and slice half a dozen turnips and put with beef, boiling until soft enough to mash with a spoon, which will require about thirty minutes. Dress with one teacup of milk, pepper and salt to the taste. Stew together a short time and put in bottom of dish with beef on the top.--_Mrs. P. W._ TO COLLAR BEEF. Take a flank of fresh beef, stew it with pepper, salt, allspice, saltpetre, thyme, and sage. Then roll as hard as you can, and wind a string around it; then boil till done. It must be served up cold, cut in slices.--_Mrs. M. P._ ROLLED BEEFSTEAK. Beat a large tender steak thoroughly and carefully. Sprinkle over salt, pepper, sage, minced onion, minced parsley, and bits of butter. Have ready some mealy Irish potatoes mashed fine, and seasoned with a little butter and salt. Spread over all, and roll up tightly: fasten the ends and sides securely with skewer pins. Place in a pan with such broth or gravy as may be on hand; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork. Simmer and baste as you would a roast duck. Sift over it browned cracker, pounded fine. Very nice.--_Mrs. S. T._ BEEFSTEAK BROILED. Cut the steak one-half inch thick; it should then be beaten with a steak beater or pestle. The griddle should be hot and on the coals: place the steak on the griddle, and as soon as seared, turn it; when both sides are seared, place it in a pan, season it with pepper, salt, and butter: repeat this for every piece of steak, and place in the pan, which should be kept closely covered without being on the fire. If your heat is sufficient, from three to five minutes is sufficient to cook.--_Mrs. P. W._ BROILED STEAK. A porter-house steak is considered, by some persons, best, others prefer the tenderloin. Beat either tender, and place on a gridiron over coals, frequently turning. Have ready a hot dish, place the steak on it, pepper and salt well, then with a knife and fork profusely butter, with one large tablespoonful fresh butter, turning and pressing it so as to absorb the butter; pepper again and set the dish over boiling water until wanted, when it will be found tender and juicy, if not cooked too long on a gridiron. One tablespoonful pepper vinegar gives this the taste of venison, and to this may be added one tablespoonful made mustard, for those who like highly seasoned food.--_Mrs. S. T._ HOW TO COOK BEEFSTEAK.