Soak one pint of Spanish peas and one pint of Spanish beans all night in three pints of water; take two marrow bones, a calf's-foot, and three pounds of fine gravy-beef, crack the bones and tie them to prevent the marrow escaping, and put all together into a pan; then take one pound of flour, half a pound of shred suet, a little grated nutmeg and ground ginger, cloves and allspice, one pound of coarse brown sugar, and the crumb of a slice of bread, first soaked in water and pressed dry, mix all these ingredients together into a paste, grease a quart basin and put it in, covering the basin with a plate set in the middle of the pan with the beans, meat, &c. Cover the pan lightly down with coarse brown paper, and let it remain all the night and the next day, (until required) in a baker's oven, when done, take out the basin containing the pudding, and skim the fat from the gravy which must be served as soup; the meat, &c., is extremely savory and nutritious, but is not a very seemly dish for table. The pudding must be turned out of the basin, and a sweet sauce flavored with lemon and brandy is a fine addition. * * * * * SAUER KRAUT. Boil about seven or eight pounds of beef, either brisket or a fillet off the shoulder, in enough water to cover it, when it has boiled for one hour, add as much sauer kraut, which is a German preparation, as may be approved, it should then stew gently for four hours and be served in a deep dish. The Germans are not very particular in removing the fat, but it is more delicate by so doing. * * * * * BEEF WITH CELERY, AND WHITE BEANS AND PEAS. Soak for twelve hours one pint of dried white peas, and half a pint of the same kind of beans, they must be well soaked, and if very dry, may require longer than twelve hours, put a nice piece of brisket of about eight pounds weight in a stew-pan with the peas and beans, and three heads of celery cut in small pieces, put water enough to cover, and season with pepper and salt only, let it all stew slowly till the meat is extremely tender and the peas and beans quite soft, then add four large lumps of sugar and nearly a tea-cup of vinegar; this is a very fine stew. * * * * * BEEF COLLOPS. Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry in clarified fat, lay them in a stew-pan with good stock, season to taste, have pickled gherkins chopped small, and add to the gravy a few minutes before serving. * * * * * TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE. Cut it in slices, also slice some beetroot or cucumber and put them in a saucepan with a little gravy which need not be strong, two table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped lettuce and a few peas, simmer till the vegetables and meat are sufficiently dressed.