=Boiled beef (corned) and cabbage (for 20 men).= Take 8 pounds corned beef soaked overnight, remove the water, add about 4 gallons fresh cold water to draw the salt out. Let boil about 1 hour, then add 8 pounds cabbage, cut in quarters and thoroly washt in cold water, and let boil about 2 hours longer, and will then be ready to serve. =Beef croquettes.= Take 3 pounds cold beef, cooked, pass thru hash machine; ¼ pound onions chopped fine; season with salt, pepper, and mace. Make a white sauce: 1 pint beef stock, 2 ounces butter, thickened with ¼ pound white flour in ½ pint water; pour the sauce over the meat. Set aside and let cool. Roll into croquettes about 2 inches in diameter. Beat up 2 eggs, dip the croquettes into the eggs, then into cracker dust. Fry in deep hot lard same as doughnuts. =Beef fritters (for 20 men).= Take 2 pounds flour, 2 ounces baking powder, 6 eggs, 1 quart cold water, 3 pounds beef, cooked, ground thru hash machine. Stir this mixture all together and beat to consistency of fritter dough. Serve with brown gravy. =Beef hash.= Take 3 pounds cooked meat ground in machine, 1 pound onions ground in machine, and 5 pounds potatoes ground in machine. Season with salt, pepper, and ground sage to taste, adding 3 quarts stock. Put in oven and bake brown till done—about 2 hours. =Beef hearts, stuffed with bread dressing (for 20 men).= Take 3 beef hearts, thoroly washt in cold water, and dry thoroly. Then make a bread stuffing as follows: Two loaves stale bread soaked in about 1 quart cold water for about 15 minutes, 2 ounces chopped onions, salt and pepper and ground sage to taste, ½ pound lard; thoroly mix the stuffing together and stuff the hearts with this mixture. Put neatly in a bake pan with a little grease and about 2 quarts beef stock. Let bake about 2 hours, basting frequently. Slice and serve. =Beef loaf (for 20 men).= Take 6 pounds raw beef ground fine, 1 pound onions chopped fine, 1 pound cracker dust ground fine, 4 eggs, salt and pepper, 4 chili peppers, and 1 pint beef stock, all mixt thoroly and molded into 3-pound loaves, and put in oven and baked for 2 hours. Baste frequently. When baked, loaves are sliced and served either hot or cold. =Roast beef.= Cut in pieces. Place in pan. Salt and pepper to taste. Cover beef with a little flour to brown beef. Pour in a little water to keep moist and furnish water for gravy. Roast from 2 to 3 hours, depending upon sizes of pieces of beef. Baste well. =Broiled beefsteak.= Grease meat and place on top of stove to cook. Turn frequently until done, well done, or rare, as desired. Salt and pepper and add a little butter on top. Cover steak and put away. =Beefsteak and onions (for 20 men).=