Take any piece of beef from the fore quarter, such as is generally used for corning, and cook it tender in just water enough to have it all evaporate in cooking. When about half done, put in salt enough to season well, and half teaspoonful pepper. If the water should not boil away soon enough, turn it off, and let the beef fry fifteen minutes--it is better than the best roast beef. Take two tablespoonfuls flour, adding the fat--when mixed, pour on the hot juice of the meat. Serve with apple sauce.--_Mrs. D._ BEEF STEW. This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead--just covering the beef. To a half dozen slices of the usual size, add: 2 tablespoonfuls pepper vinegar. 1 tablespoonful of made mustard. 1 tablespoonful of acid fruit jelly. 1 tablespoonful of butter. 1 teaspoonful salt. 1 teaspoonful celery-seed. 1 saltspoonful black pepper. 1 raw turnip, grated or scraped fine. 1 mashed Irish potato. Add minced onion and parsley. Boil up and serve. Cold beefsteak or mutton chops, which are always unfit to appear upon the table a second time, are delicious cut up in small pieces and mixed or stewed separately in this way.--_Mrs. S. T._ TO STEW A RUMP OF BEEF. Stuff the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning before it is done. Thicken the gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with allspice.--_Mrs. M. P._ LEBANON STEW. Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water. Let it boil several hours, or until the water is nearly all gone. Season with butter, pepper and salt. It is rich and needs but little seasoning. Serve hot, as you would hash.--_Mrs. S. T._ BEEF COLLAPS. 1½ pounds lean beef, chopped fine. 1 tablespoonful lard. 1 tablespoonful of butter. With enough water to cook it. After being well cooked, thicken gravy, and season with vinegar and pepper.--_Mrs. H. D._ TO STEW BEEF TONGUE. Put a fresh tongue in water sufficient to cover it, and let it simmer six or seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful wine, one-half wineglassful walnut catsup, a little mace, and a few cloves to the gravy, and stew awhile together.--_Mrs. S. T._ TONGUE À LA TERRAPIN. Take a freshly salted tongue and boil tender; take out, and split it, stick a few cloves in, cut up a small onion, put in some sticks of mace, and a little brown flour.