Beef chuck, boneless, ½-inch thick 2 pounds Flour ¼ cup Salt 1 teaspoon Pepper ⅛ teaspoon Fat or oil 2 tablespoons Water ½ cup Onions 6 small Carrots, cut into 2- or 3-inch pieces 6 medium Celery, cut into 1-inch pieces 3 stalks Potatoes, quartered 6 small _Preheat oven to 350°F. (moderate)._ Cut meat into six serving pieces. Mix flour and seasonings; coat meat with mixture. Heat fat in large frypan. Brown meat on both sides, turning once. Place browned meat in large baking pan. Add water, onions, carrots, and celery. Cover and bake 1 hour. Add potatoes, cover, and bake 45 minutes longer or until vegetables are tender. Remove meat and vegetables from liquid before serving. Make gravy with liquid, if desired. Sauerbraten _12 servings, 3 ounces each_ Onions, sliced 2 cups Lemon juice ¼ cup Vinegar 1½ cups Sugar 1 tablespoon Cloves, whole 12 Bay leaves 4 Pepper ⅛ teaspoon Salt 2 teaspoons Beef rump roast, boneless About 3½ pounds Fat or oil 2 tablespoons Cooking liquid and water 1½ cups Cold water ½ cup Gingersnaps, crushed ½ cup _Two days before:_ Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt. Place roast in bowl. Pour onion mixture over roast. Let stand in refrigerator for 48 hours. Turn roast over in bowl halfway through standing period. _The day of serving:_ Remove roast from onion mixture; drain. Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, about 2½ hours. Remove meat; strain cooking liquid. Heat cooking liquid and water to boiling. Mix cold water and gingersnaps. Stir into boiling liquid. Cook, stirring constantly, until thickened. Slice roast into thin slices. Serve with gingersnap gravy. Quiche Lorraine _6 servings_ Bacon 8 ounces Pastry shell, unbaked 9-inch Swiss cheese, natural, coarsely shredded 1½ cups (7 ounces) Salt ¾ teaspoon Pepper ¼ teaspoon Cayenne Dash Nutmeg Dash Eggs 4 Half-and-half 1½ cups _Preheat oven to 375°F. (moderate)._