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KIMMEL MEAT.

Place a small piece of the rump of beef, or the under cut of a sirloin
in a deep pan with three pints of vinegar, two ounces of carraway
seeds tied in a muslin bag, salt, pepper, and spices, cover it down
tight, and bake thoroughly in a slow oven. This is a fine relish for
luncheons.

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BEEF AND BEANS.

Take a piece of brisket of beef, cover it with water, when boiling
skim off the fat, add one quarter of French beans cut small, two
onions cut in quarters, season with pepper and salt, and when nearly
done take a dessert-spoonful of flour, one of coarse brown sugar, and
a large tea-cup full of vinegar, mix them together and stir in with
the beans, and continue stewing for about half an hour longer.

* * * * *

KUGEL AND COMMEAN.

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