heese
1 lb. round steak
1/2 cupful breadcrumbs

Break macaroni into inch lengths and add it with 1 tablespoonful of
the Crisco to plenty of boiling water and boil twenty minutes, then
drain. Put steak and onions through a food chopper. Put macaroni into
Criscoed fireproof dish, then put in meat and onions, add seasonings,
tomatoes, cheese, breadcrumbs, and remainder of Crisco melted. Bake in
moderate oven one hour.

Meat Cakes

1 lb. round steak
3 tablespoonfuls melted Crisco
3 small onions
1 tablespoonful chopped parsley
2 eggs
1/4 lb. grated cheese
2 cupfuls breadcrumbs
Salt, pepper, and paprika to taste
Tomato sauce

For Sauce

4 tablespoonfuls Crisco
1 carrot
1 turnip
2 onions
3 tablespoonfuls flour
2 cupfuls stock
1 can or 1/2 lb. fresh tomatoes
1 tablespoonful tomato catsup
1 bunch sweet herbs
Salt, pepper, and red pepper
to taste
1 blade mace
1 bay leaf

_For meat cakes._ Grind steak and onions together, add Crisco, cheese,
parsley, crumbs, seasonings, and eggs lightly beaten. Mix together;
form into small cakes, toss in flour and fry in hot Crisco. Serve hot
with tomato sauce.

_For sauce._ Slice vegetables, fry in Crisco ten minutes; then add
flour, stock, mace, bay leaf, tomatoes, catsup, and herbs. Stir till
they boil, then simmer gently forty-five minutes. Rub through sieve,
add seasonings and use.

Sufficient for twelve meat cakes.

Roast Turkey

For Stuffing

1 quart fine breadcrumbs
4 tablespoonfuls Crisco
11/2 teaspoonfuls salt
2 tablespoonfuls chopped onion
1 lemon
1 tablespoonful chopped parsley
1/4 teaspoonful powdered thyme
1/4 teaspoonful white pepper
1 egg
1 cupful country sausage
A little warm water
1 turkey
Salt pork

Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings,
grated rind and strained juice of lemon, and moisten with a little hot
water. Be careful not to make stuffing too moist. See that turkey is
well plucked, singed and wiped; fold over pinions, and pass skewer
through them, thick part of legs and body, catching leg and pining it
on other side; now secure bottom part of leg, which should have feet
cut off half way to first joint, fill breast of bird with stuffing and
skewer down skin. Place 2 strips salt pork in bottom of roasting
pan, lay in turkey and place several strips salt pork over breast
and sprinkle lightly with flour. Roast in h