y salt, turn into greased baking dish and bake for twenty
minutes in a well-heated oven. The same mixture may be fried, but will
not taste as good.

SOUP MEAT

The meat must be cooked until very tender then lift it out of the soup
and lay upon a platter and season while hot. Heat a tablespoon of fat or
drippings of roast beef in a spider, cut up a few slices of onion in it,
also half a clove of garlic, add a tablespoon of flour, stirring all the
time; then add soup stock or rich gravy, and the soup meat, which has
been seasoned with salt, pepper and ginger. You must sprinkle the spices
on both sides of the meat, and add one-half teaspoon of caraway seed to
the sauce, and if too thick add more soup stock and a little boiling
water. Cover closely and let it simmer about fifteen minutes.

LEFT-OVER MEAT

There are many ways to utilize left-over meat.

Indeed, not one particle of meat should ever be wasted.

Cold roasts of beef, lamb, mutton or any cold joint roasted or boiled
may be made into soups, stews, minces or used for sandwiches, or just
served cold with vegetables or salads.

SPAGHETTI AND MEAT

Break spaghetti in small pieces and boil until tender. Put left-over
meat through chopper and mix with the spaghetti, salt, pepper, and a
little onion juice. Grease a baking dish and put in the meat and
spaghetti, sprinkle on top with bread crumbs and bake in a moderate
oven.

MEAT PIE

Cut any left-over beef, lamb or veal in small pieces, removing all
excess of fat; parboil one green pepper (seeds removed) cut in strips,
two cups of potatoes and one-half cup of carrots cut in dice, and one
onion chopped fine. Add to the meat. Thicken with one-fourth cup of
flour moistened in cold water. Put in a baking dish. The crust is made
as follows: One cup of flour, one heaping teaspoon of drippings, pinch
of salt, one-fourth teaspoon of baking powder, one teaspoon of sugar and
cold water to mix, about one-third cup. Roll out to fit baking dish, cut
holes for steam to escape, after covering the contents of the dish. Bake
in a quick hot oven one-half hour.

PICKLED MEAT--HOME-MADE CORNED BEEF

Take four quarts of water, adding enough salt to float an egg, boil this
salted water, when cool take four or five pounds brisket of beef,
seasoned with whole and ground peppers, one large clove of garlic,
pierced in different parts of the beef, one tablespoon of sugar, one bay
leaf and one teaspoon of saltpetre. Put me