Take 8 pounds beef, put on stove in deep kettle and let brown for about 20 minutes. Then add 1 pint beef stock, salt and pepper to taste, and 2 onions chopped fine, and let simmer for about 2 hours until done. Turn frequently. VEGETABLES. =Baked beans (for 100 men).= Take 25 pounds dry beans that have been soaked overnight and drain off the water, cover them (little over) with fresh water and boil for 1 hour. This water will cook beans well. Divide them in 2 large bake pans and season with salt and pepper and 7 pounds bacon, diced, ½ gallon molasses, and bake at least 3 hours. POTATOES. =Baked potatoes.= Peel potatoes, wash thoroly, and place in shallow pan, season with salt and pepper, add 1 sliced onion, sprinkle with a little flour. Put in a little lard and beef stock. Bake in oven until done. =Baked sweet potatoes and apples (for 80 men).= Take 30 pounds sweet potatoes and 12 pounds apples. Boil potatoes about 2 minutes; then peel and slice carefully. Boil apples 1 minute; then peel, core, and slice. Take greased bake pan and put in layer of potatoes, then layer of apples, and so on. Put over all a little butter or beef suet. If apples are too sour, add a little brown sugar. Bake all in pan until done and serve warm. A little expensive, but an excellent holiday dish. =Potato balls (for 90 men).= Mash about 25 pounds boiled potatoes, season with salt and pepper, and add a little milk. Make into small balls and put into a pan with very little grease and brown on both sides. =Boiled potatoes (for 20 men).= Take 10 pounds potatoes, thoroly washt, and put in a tin boiler and cover with cold water and let boil ½ hour. After water boils, stick a fork into 1 or 2 potatoes; if fork enters easily, they are done. Remove from stove and pour the water off and serve good and hot, with or without skins. =Creamed potatoes.= Take 8 pounds raw potatoes, diced in 1-inch pieces, boil until done, then pour water off; add 1 quart cold water, 1 can cream, and a little parsley, salt and pepper, and thicken with ½ pound white flour mixt in 1 pint cold water, then serve. =Fried potatoes.= Boil with peelings on, then slice and fry in lard; salt and pepper to taste. =German fried potatoes (for 20 men).= Take 8 pounds cold boiled potatoes, cut in round slices; add 2 pounds onions chopped fine, salt and pepper to taste. Put in about ½ pound lard and fry to nice brown color and serve hot. =Lyonnaise potatoes.= Boil 30 pounds potatoes and cut up. Mix in 5 pounds raw onions and little grease or lard. Bake in oven till done and browned. =Mashed potatoes.= Take boiled potatoes, peel, mash well, adding cream, salt, and pepper. =Potato salad (for 20 men).=