cken gravy with flour
mixed smooth with a little water. Place on platter surrounded with
gravy. With this was always served baked or steamed sweet potatoes.

BEEF STEW

Three pounds of the cheaper cut of beef, cut in pieces a couple inches
square; brown in a stew-pan, with a sliced onion, a sprig of parsley
and a coupe tablespoonfuls of sweet drippings or suet; cook a few
minutes, add a little water, and simmer a couple of hours; add sliced
turnips and a few medium-sized potatoes. Should there he a larger
quantity of broth than required to serve with the meat and vegetables,
a cup or more of the broth may form the basis of a palatable soup for
lunch the following day.

SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and veal may
be used, run through a food chopper. A cheap cut of meat may be used
if, before chopping, all pieces of gristle are trimmed off. Place the
chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread
crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste
the meat before adding all the seasoning specified, as tastes differ.
Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2
tablespoonfuls of butter, a little sweet marjoram or minced parsley.
Mix all together and mold into two long, narrow rolls, similar to
loaves of bread. Place 1 tablespoonful each of drippings and butter in
a large fry-pan on the range. When heated, place beef rolls in, and
when seared on both sides add a small quantity of hot water. Place the
pan containing meat in a hot oven and bake one hour. Basting the meat
frequently improves it. When catering to a small family serve one of
the rolls hot for dinner; serve gravy, made by thickening broth in pan
with a small quantity of flour. Serve the remaining roll cold, thinly
sliced for lunch, the day following.

VEAL CUTLETS

Use either veal chops or veal cutlets, cut in small pieces the size of
chops; pound with a small mallet, sprinkle a little finely-minced
onion on each cutlet, dip in beaten egg and bread crumbs, well
seasoned with salt and pepper. Place a couple tablespoonfuls of a
mixture of butter and sweet drippings in a fry-pan; when hot, lay in
the breaded cutlets and fry slowly, turning frequently and watching
carefully that they do not scorch. These take a longer time to fry
than does beefsteak. When a rich brown and well cooked take up the
cutlets on a heated platter and serve, garnished with parsley.