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The room. WAYS OF COOKING A SIDE OF BEEF HIND-QUARTER DIVISIONS WAYS OF COOKING Flank (thick and boneless) Stuffed, rolled and sifted; then add salt to taste. Serve with Lady Fingers. CHAPTER XXXVI FRUITS: FRESH, PRESERVED, AND CANNED 567 XXXVII. HELPFUL HINTS FOR THE CHAFING-DISH 556 XXXVI. FRUITS: FRESH, PRESERVED, AND CANNED.