dd a large tablespoonful of butter to the fry pan, also a
can of sifted peas, which have been heated and drained, season with
pepper and salt, shake pan to prevent burning and when hot turn on to
platter containing steak and serve at once. This makes an appetizing
luncheon dish.

CREAMED "DRIED BEEF"

Put a tablespoonful of butter in a frying pan, add 1/2 cup of chipped
beef cut fine and brown it in the butter, then add 1/4 cup of water.
Let stand and simmer for a short time, then add a cup of sweet milk,
thicken to the consistency of thick cream by adding 1 tablespoonful of
flour mixed smooth with a small quantity of cold milk, season with
salt and pepper. This is an economical way of using small pieces of
dried beef not sightly enough to be served on the table. Serve with
baked potatoes for lunch, or pour over slices of toasted bread, or
over poached eggs for an appetizing breakfast dish.

CREAMED SWEETBREADS

Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry
on a napkin. Separate the sweetbreads into small pieces with a _silver
knife_, never use _steel_, put in a stewpan with enough cream to
cover, add butter, pepper and salt to taste. Flour enough to thicken a
little, let all come to a boil. Fill small pattie shells with the
mixture and serve hot.

MEAT CROQUETTES

2 cups finely chopped meat (beef or veal).
1 tablespoonful butter.
2 tablespoonfuls flour (or a little more flour).
2 tablespoonfuls chopped parsley.
1 scant cup of milk.

Put milk on to boil. Mix flour smooth with a little cold milk before
adding to boiling milk, add the butter and cook all together until a
creamy consistency, then add the chopped meat well seasoned with salt
and pepper and the chopped parsley. Mix well and let cool. Shape into
croquettes, dip in white of egg and bread crumbs. Let stand until
perfectly cold, then fry brown, in deep hot fat.

Chicken, beef, veal and mutton may be prepared in the same manner.
When dipping croquettes, 1 tablespoonful of water may be added to the
white of egg and 2 tablespoonfuls of water if the whole of the egg is
used. Use the whites of eggs for dipping croquettes if possible.
Croquettes may be made the day before wanted, and placed in a
refrigerator or cool place. Croquettes should be cold before frying.

STEWED RABBIT

After the rabbit has been skinned, and carefully cleaned, wash quickly
and let stand over night in cold water to which salt has been added;
also