k. Salt and pepper. Pound a cup
of flour in, on both sides. Sear both sides in melted fat, and butter.
Put in baking dish and cover with water. Cook in oven two and one-half
hours.

SPANISH STEAK

Mrs. W. H. Hart

One and one-half pounds round steak, ground; one and one-half pounds of
pork steak, ground; one heaping cupful bread crumbs; one cupful canned
or fresh tomatoes; two green peppers, minced; one-half cupful minced
onion; one egg; two teaspoonfuls salt. Mix all together and bake
forty-five minutes in flat cake.

BRAISED BEEF

Mrs. I. S. Blackwelder

Round steak about three inches thick (about two pounds); place in a hot
skillet and turn so that it is seared on both sides, to prevent escape
of juices. In a covered baking pan make a bed of chopped vegetables
(potatoes, turnips, carrots, onions, etc.); season well. Place upon it
the beef with enough water to keep the mess steaming for four hours.
Cover tight.

MOTHER'S BEEF LOAF

Mrs. F. E. Lyons

Three pounds round steak, ground; three eggs; two-thirds cup cracker
crumbs; three teaspoonfuls ground sage; two teaspoonfuls salt; one
teaspoonful pepper. Mix together thoroughly and bake in a 5x10-inch
bread pan, from one to one and one-half hours.

MEAT PIE

Butter an earthen baking dish and line to the depth of one and one-half
inches with hot mashed potatoes, season with finely chopped chives (one
tablespoonful to two cups mashed potatoes). Fill center with chopped
left-over cold beef, veal or chicken. Moisten with brown or cream sauce,
to which add one-half tablespoonful minced parsley and onion juice.
Cover with a layer of the potato mixture, make several openings in top
of pie and brush top over with beaten egg, diluted with milk. Bake in
hot oven until heated through and well browned. Serve hot in baking
dish.

BRAISED LARDED LIVER

Mrs. W. R. McGhee

Skewer, tie in shape (if necessary) and lard the upper side of calf's
liver. Place in a deep pan with remnants of lardoons; season with salt
and pepper; dredge with flour. Surround with one-half each carrot,
onion, celery, cut in dice; one-half teaspoonful peppercorns, six
cloves, bit of bay leaf and two cups brown stock or water. Cover closely
and bake slowly two hours, uncover the last twenty minutes of cooking.
Remove from pan, serve with the French onions or pour around brown
sauce.

HAMBURG STEAK

Sue C. Woodman

Mix one egg and a little salt and pepper; make into balls and