Take 8 pounds beef, cut in steaks ½ inch thick. Put a frying pan on stove with a little grease and fry about 20 minutes, or till done. After the steaks are dished up, put the onions in the hot grease and let fry 15 minutes, or till done. Onions served on top of beefsteaks. =Hamburger steak (for 20 men).= Take 5 pounds raw beef, ground or chopped, 2 pounds onions, season with salt and pepper. Mix all together and roll out in round balls of 2 or 3 ounces, and either put in oven and bake, or fry like doughnuts in deep hot pot. Serve. =Stewed beef (for 20 men).= Take 8 pounds raw beef or cooked beef, cut in strips about 2 inches long, put in bake pan, pour over 5 quarts of beef stock, 2 ounces onions chopped, ½ bunch parsley, salt and pepper to taste, thicken with ½ pound flour mixt in about 1 pint water, 2 tablespoonfuls burnt sugar, to color the mixture, and let simmer on the stove for about 2 hours, or till done. =Beef stew with dumplings.= Take 5 pounds raw beef, cut into pieces 1 inch square, 5 pounds potatoes diced about 1 inch square, 1 can tomatoes, and season with salt and pepper. Put all ingredients in a pan. Place in about 3 quarts beef stock, put on stove, and let cook for about 1½ hours. Make dumplings batter of 2 pounds flour, 3 eggs, 1 pint milk, 2 tablespoonfuls baking powder, a little salt and pepper, mix all together thoroly. Drop in the hot mixture about the size of a hickory nut and let boil about 15 minutes, and then serve good and hot. =Chili con carne (for 20 men).= Take 4 pounds cold boiled meat, cut into about ½-inch dices, put into baking pan enough bacon grease to cover the bottom of pan, chop about 2 pounds onions fine, and put the onions and beef in the hot greased frying pan. Let the meat and onions brown nice brown color; chop fine about 3 ounces chili peppers, put into the mixture and let simmer for about 1 hour. Take about 5 pounds cold boiled beans, grind them thru hash machine and add to the boiled mixture; let simmer about ½ hour. Season with salt, pepper, and ground cloves. Add about 3 tablespoonfuls burnt sugar and let simmer 20 minutes longer and serve hot, either on toast or without. =Crepinettes de veau.= Take ⅔ cold cooked meat, ⅓ raw beef without fat. Chop into sausage meat; season with powdered sage, salt, and plenty of black pepper. Make into little cakes and fry brown on both sides shortly before wanted. Serve with gravy. Sixteen pounds cooked meat and 8 pounds raw beef enough for 80 men. =Mutton potpie (for 20 men).= Take 6 pounds mutton chopped in small pieces, 5 pounds potatoes chopped in small pieces, 1 can tomatoes, 2 or 3 onions, and salt and pepper to taste. Thicken with browned flour in 4 quarts water, 2 quarts beef stock. All cooked together, slowly, in open pan for about 2 hours. Crust same as for oyster potpie. =Pot roast (for 20 men).=