press into a wet square mold and place on ice for
two or three hours. It will keep for a day or two. When ready to
serve cut in thin slices and put on each a teaspoonful of mayonnaise
dressing in which a little freshly grated horseradish and whipped
cream have been stirred. Two tablespoonfuls of mayonnaise, four
tablespoonfuls of whipped cream and one tablespoonful of horseradish
will be the right proportions.--Contributed.

GOULASH.--Use two pounds of lean beef cut into neat pieces; chop an
onion, half a carrot and one eighth of a green pepper; place all in a
kettle with two cups of stock, or water will do, cover and stew gently
for two hours; add five small sour pickles in the kettle with the meat,
a teaspoonful of salt; continue to stew for half an hour longer. Remove
the meat on a hot platter, place the pickles around the meat, thicken
the gravy with a little flour and water and pour the gravy around the
meat.

JELLIED VEAL.--One or two knuckles of veal boiled until very tender in
water to cover. Strain the juice and cut the meat into small pieces or
chop fine, season with salt, pepper and a little powdered sage; put
back into strained broth and boil until nearly dry. Add juice of one
lemon and turn into a mold, press well and let it stand until cold and
firm. Slice in thin slices. For pressed beef use minced parsley instead
of sage and omit the lemon juice. For pressed chicken omit the parsley
and sage, add the lemon juice to the chicken broth and mould with a
layer of sliced hard boiled eggs placed in the center of the
loaf.--Contributed.

PORK PATTIES.--One cup chopped pork, two cups bread crumbs, two beaten
eggs and one half cup milk, season with butter, salt and pepper, (and
sage if liked). Fill buttered gem tins and bake until nicely
brown.--Mrs. A. McKay.

CREAMED DRIED BEEF.--Pick half a pound of chipped dried beef into small
pieces and bring it to a boil in water to cover. Drain, add one
tablespoon of butter and dredge with one large tablespoon of flour, add
two cupfuls of milk or cream and cook thick. Season with pepper. Nice
for breakfast or lunch. Make creamed codfish the same way.--Contributed.

HAMBURG HASH.--One pound hamburg steak, two tablespoonfuls butter,
eight or ten potatoes, one small onion, one small bunch parsley, one
teaspoonful celery salt, half teaspoonful common salt, paprika for
seasoning, half cupful hot water. Having all these things chopped and
ready, melt the butter in a fryin