The liquor in which the meat was boiled can be saved for soup, or made into brown sauce to serve with it. Left-over boiled beef may be served cold cut in thin slices, or made into croquettes, or into meat and potato roll, or into various warmed-over dishes. Steak en Casserole Use a Round Steak (5) 1 inch thick 2 pounds uncooked steak cut in pieces 2 inches square 1 cupful small white button onions 1 tablespoonful chopped parsley 1/2 cupful carrot cut in dice 1/2 cupful white turnip cut in dice 1/4 teaspoonful celery-seed 1 teaspoonful salt 1/4 teaspoonful white pepper 2 cupfuls Swift's beef extract or of stock boiling hot Cover the bottom of the casserole with a layer of the mixed vegetables. Put in an iron frying-pan over the fire to heat. When hot, rub over the bottom with a piece of Swift's Premium Oleomargarine. Lay in the pieces of steak and brown quickly on both sides. Remove them from the frying-pan and arrange on the vegetables in the casserole. Cover them with the remaining vegetables. Sprinkle over the celery-seed, salt, and pepper, and then pour the hot stock over all. Cover the dish and bake for one hour in a quick oven. Steak en Casserole should be sent to the table in the same dish in which it is cooked. The steak should be brown and tender, the vegetables slightly brown, and the stock nearly all absorbed. {Footer: Swift's Premium Oleomargarine is U. S. Government Inspected and Passed.} Beef Loaf Use cuts from Chuck (1) or the Round (5) 4 pounds uncooked meat chopped fine 2 cupfuls bread-crumbs 2 tablespoonfuls chopped parsley 1 level teaspoonful pepper 4 eggs unbeaten 1 large onion chopped fine 2 rounding teaspoonfuls salt Mix meat and onion. Add the dry ingredients next. Mix well, then add the eggs. Pack all down hard in a square bread-pan so the loaf will take the form of the pan. Bake for two hours in a moderately quick oven, basting every fifteen minutes with hot Swift's Beef Extract or hot stock. When done, set away in the pan until cold. To serve, turn out on a platter and cut in thin slices and serve with catsup or with cream horseradish sauce. Recipe for the latter is given under "Beef a la Mode." Little Beef Cakes Use any of the cheaper cuts 1 pound uncooked beef chopped fine 1 tablespoonful Swift's Premium Oleomargarine 1 tablespoonful flour 1/2 teaspoonful salt 1 tablespoonful grated onion 2 cupfuls beef extract or stock 1 teaspoonful kitchen bouquet 1/4 teaspoonful white pepper Shape the meat into little cakes. Put the oleomargarine in a frying-pan, and when hot lay in the cakes and brown quickly on both sides. Then remove the cakes.