Cover the heart with water and simmer until tender or boil ten minutes and set in the fireless cooker for six or eight hours. Remove from the water about one-half hour before serving. Dredge with flour, pepper, and salt, or sprinkle with crumbs and bake until brown. BRAISED BEEF, POT ROAST, AND BEEF A LA MODE The above names are given to dishes made from the less tender cuts of meat They vary little either in composition or method of preparation. In all cases the meat is browned on the outside to increase the flavor and then cooked in a small amount of water in a closely covered kettle or other receptacle until tender. The flavor of the dish is secured by browning the meat and by the addition of the seasoning vegetables. Many recipes suggest that the vegetables be removed before serving and the liquid be thickened. As the vegetables are usually extremely well seasoned by means of the brown fat and the extracts of the meat, it seems unfortunate not to serve them. Of course, the kind, quality, and shape of the meat all play their part in the matter. Extra time is needed for meats with a good deal of sinew and tough fibers, such as the tough steaks, shank cuts, etc.; and naturally a fillet of beef, or a steak from a prime cut, will take less time than a thick piece from the shin. Such dishes require more time and perhaps more skill in their preparation and may involve more expense for fuel than the more costly cuts, which like chops or tender steaks may be quickly cooked, but to the epicure, as well as to the average man, they are palatable when rightly prepared. HUNGARIAN GOULASH 2 pounds top round of beef. A little flour. 2 ounces salt pork. 2 cups tomatoes. 1 stalk celery. 1 onion. 2 bay leaves. 6 whole cloves. 6 peppercorns. 1 blade mace. Cut the beef into 2-inch pieces and sprinkle with flour; fry the salt pork until light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally. Cover with water and simmer about two hours; season with salt and pepper or paprika. From the vegetables and spices a sauce is made as follows: Cook in sufficient water to cover for twenty minutes; then rub through a sieve, and add to some of the stock in which the meat was cooked. Thicken with flour, using 2 tablespoonfuls (moistened with cold water) to each cup of liquid, and season with salt and paprika. Serve the meat on a platter with the sauce poured over it. Potatoes, carrots, and green peppers cooked until tender, and cut into small pieces or narrow strips, are usually sprinkled over the dish when served, and noodles may be arranged in a border upon the platter. Goulash is a Hungarian dish which has come to be a favorite in the United States. CASSEROLE COOKERY