are tied, put the bits of fat and trimmings into a hot frying-pan, and add a tablespoonful of drippings.  Lay in the rolls, and brown on all sides, which will require about ten minutes; then put them in a saucepan.  Add to the fat in the pan a heaping tablespoonful of flour, and stir till a bright brown.  Pour in gradually one quart of boiling water, and then strain it over the beef rolls.  Cover closely, and cook two hours, or less if the steak is tender, stirring now and then to prevent scorching.  Take off the strings before serving.  These rolls can be prepared without the pork, and are very nice; or a whole beefsteak can be used, covering it with a dressing made as for stuffed veal, and then rolling; tying at each end, browning, and stewing in the same way.  This can be eaten cold or hot; while the small rolls are much better hot.  If wanted as a breakfast dish, they can be cooked the day beforehand, left in the gravy, and simply heated through next morning.

BRUNSWICK STEW.

Two squirrels or small chickens; one quart of sliced tomatoes; one pint of sweet corn; one pint of lima or butter beans; one quart of sliced potatoes; two onions; half a pound of fat salt pork.

Cut the pork in slices, and fry brown; cut the squirrels or chickens in pieces, and brown a little, adding the onion cut fine.  Now put all the materials in a soup-pot; cover with two quarts of boiling water, and season with one tablespoonful of salt, one of sugar, and half a teaspoonful of cayenne pepper.  Stew slowly for four hours.  Just before serving, cream a large spoonful of butter with a heaping tablespoonful of flour; thin with the broth, and pour in, letting all cook five minutes longer.  To be eaten in soup-plates.

ROASTED MEATS.

Our roasted meats are really baked meats; but ovens are now so well made and ventilated, that there is little difference of flavor in the two processes.

Allow ten minutes to the pound if the meat is liked rare, and from twelve to fifteen, if well done.  It is always better to place the meat on a trivet or stand made to fit easily in the roasting-pan, so that it may not become sodden in the water used for gravy.  Put into a hot oven, that the surface may soon sear over and hold in the juices, enough of which will escape for the gravy.  All rough bits should have been trimmed off, and a joint of eight or ten pounds rubbed with a tablespoonful of salt.  Dredge thickly with flour, and let it brown on the meat before basting it, which must be done as often as once in fifteen minutes.  Pepper lightly.  If the water in the pan dries away, add enough to have a pint for gravy in the end.  Dredge with flour at least twice, as this makes a crisp and relishable outer crust.  Take up the meat, when done, on a hot platter.  Make the gravy in the roasting-pan, by setting it on top of the stove, and first scraping up all the browning from the corners and bottom.  If there is much fat, pour it carefully off.  If the dredging has been well managed while roasting, the gravy will be thick enough.  If not, stir a teaspoonful of browned flour smooth in cold water, and add.  Should the gravy be too light, color with a teaspoonful of caramel, and taste to see that the seasoning is right.