DUTCH BEEF.—Get a fine piece of round of beef; rub it well with one pound of coarse sugar. Do this twice a day for three days, using same sugar. When the sugar has thoroughly penetrated the meat, wipe dry, and salt with the following mixture: Common and bay salt, of each four ounces; saltpetre and sal prunel, of each two ounces; black pepper and allspice, of each one ounce. Rub well and continue to do so for a fortnight, then roll the beef tight in a cloth, sew it up, and it is ready for smoking. The smoking should be long enough to thoroughly and slowly dry the meat, but not long enough for the covering to separate. This beef may be cut and boiled as wanted. It should be pressed with a weight till cold. This will keep two or three months after it is boiled, if it is rubbed all over with hot fat (lard or suet melted), and a layer of fat put over a fresh-cut surface. This is delicious if a piece is cut off, put to dry slowly, and grated for sandwiches. MUTTON HAMS.—Coarse sugar, bay salt, and common salt, equal parts, and to each pound of this mixture add, of saltpetre and sal prunel, one ounce each, of black pepper, allspice, juniper berries, and coriander seeds, all bruised, half an ounce each. Dry them all before the fire, and rub into the meat while hot. This is an excellent pickle for tongues. Smoke as any other ham. Mutton hams are usually fried or broiled in rashers, or _thin_ slices as you would pork ham. WORCESTERSHIRE SAUSAGES.—These are made entirely of beef. Choose a fine, juicy round steak; chop it extremely fine. Allow two parts lean, one part fat, and one part bread crumbs; season pretty high with pepper and salt (and allspice if liked). Allow to each pound eight sage leaves, dried and rubbed fine, with half a salt-spoonful of knotted marjoram. Put them in skins if you can, and cook as any other sausage. RED BEEF FOR SLICING COLD.—The best part for this purpose is the thin flank. Take off the skinny inside, and salt the meat for a week or ten days with the following mixture rubbed in and turned morning and night: Common salt, one pound; saltpetre and bay salt, each one ounce; coarse brown sugar, a quarter of a pound. Pound and mix, using of the mixture more or less according to the size of the meat. When salt enough, wipe the meat dry; sprinkle over it black pepper, a little powdered mace and cloves, an onion chopped fine and some parsley. Roll it up, bind it tight with a strip of muslin, and boil it slowly three hours, or longer if large. Press with a heavy weight without removing the band. When cold remove the band and cut in very thin slices as required. “Well, I think now if Mrs. Lennox and I get meat in large quantities this winter, we shall not need to let any of it spoil for lack of ways to keep it,” said Molly, as she prepared to copy the recipes she had read.