When the joint is done to a turn, dish it and place before the fire; then carefully remove the fat from the dripping-pan, and pour the gravy into the dish, not over the meat, as is the custom of inexperienced cooks, who, moreover, ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy. This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous.--_Mrs. P._ BROWN GRAVY. Take the gravy that drips from the meat; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together.--_Miss E. P._ BOLOGNA SAUSAGE. Take ten pounds of beef, and four pounds pork, two-thirds lean and one-third fat; chop very fine and mix well together. Season with six ounces fine salt, one ounce black pepper, one-half ounce cayenne pepper, and sage to the taste.--_Mrs. Dr. S._ BEEF SAUSAGE. Take tough beef and run it through a sausage machine. Form the pulp into shapes an inch thick, and the size of a common beefsteak. Season to the taste.--_Mrs. C._ COW HEEL. As soon as the beef is killed, throw the feet in cold water, and let them remain during the night. In the morning, put them into a pot of cold water and let them boil until you find you can easily take off the hair and the hoof with a knife; take care as the water boils away to replenish with boiling water. Have ready strong brine, not boiled nor strong enough to bear an egg, and the moment the feet are stripped, throw them in. Let them stand one night and in the morning pour the brine from them and put to them a fresh brine, with a small quantity of vinegar. In a day or two, they are fit for use.--_Mrs. R._ COW HEEL FRIED. Buy the feet prepared at the butchers; boil well done. Season with salt and pepper. Have ready an egg batter; fry brown, and serve hot. A nice breakfast dish.--_Mrs. R. L. O._ TO FRY BEEF HEEL. Have a batter made of eggs, flour, etc., as for tripe. Split the feet into convenient shapes and fry in hot lard. Pour some vinegar over them while frying.--_Mrs. P. W._ DAUBE FROIDE. Take a beef shin, chop in several places to break the bone, keep it cooking in just water enough to prevent burning, till it falls to pieces. Then after taking out the bones, season with one heaping teaspoonful flour rubbed into one tablespoonful butter, red and black pepper, salt and celery seed. Stew it long enough to cook the flour. Pour into a deep dish, cover with a plate, and put weights on it to press it. Eat cold, as souse.--_Mrs. C. M. A._ A FRENCH DISH. To two beef feet, put four gallons water; set on the fire at eight o'clock in the morning. When the bones have dropped off add the half of one large onion, two red peppers, and one sprig parsley, all chopped fine.