bake in
closed pan quickly.

POT ROAST

Mrs. C. S. Junge

Procure a Boston cut of roast of beef; brown a minced onion in skillet
with butter and bacon fat; in this brown all sides of the roast. Remove
the roast and in the fat stir two tablespoonfuls of flour and fill
skillet nearly full of hot water. Season this gravy well with salt,
pepper, bay and garlic and pour over roast in casserole. Place a few
slices of tomato on top or pour in a cup of strained tomato; place some
carrots around the roast and put in cooker for at least four hours.

BRAIN PATTIES

Mrs. E. Iglehart

Plunge the calf's brains into boiling water for three minutes, remove
from water and pick off the dark muscles, roll into cracker dust or
bread crumbs in small patties and drop into hot fat. Salt and pepper.

ROAST BEEF SOUFFLE

Mrs. H. S. Hart

One tablespoonful butter melted in sauce pan, one tablespoonful of flour
added and well mixed, one cup milk. Chop beef, or any kind of cold meat
quite fine and add to milk after it has thickened; salt and pepper to
taste. Then stir in the yolks of three eggs, cook slightly, cool, add
beaten whites of eggs. Put in greased dish and bake about half an hour.
Is nice served with tomato sauce or peas. About one and one-half cups of
the chopped meat for the above.

MEAT LOAF

Mrs. L. E. Brown

Two pounds of round steak; one pound fresh pork; four tomatoes; three
pimentoes; two eggs; four crackers, rolled; salt, pepper and paprika.
Mix altogether; bake in bread pan two hours in moderate oven. Sauce: One
and one-half tablespoonfuls butter, flour and milk. Season with liquid
from meat.

TOUGH STEAKS

Mrs. E. S. Smith

Pour a mixture of two tablespoonfuls of vinegar; and one of olive oil
over a steak. Let stand several hours before broiling. The result is
delicious.

VEAL CROQUETTES

Belle Shaw

Two pounds veal, chopped fine; one teaspoonful chopped parsley; two
eggs, hard boiled and chopped; salt and pepper, to taste. Soak enough
bread crumbs, and add to mixture; form balls. Roll in egg and cracker
crumbs and fry in deep fat.

BONED AND STUFFED LEG OF LAMB

Mrs. H. L. Baumgardner

Order a leg of lamb boned at the market. Make a stuffing as for chicken.
Put in roasting pan with a small sliced onion, one-fourth cup each of
turnip and carrot, season with bay leaf and parsley. Add three cupfuls
of hot water, salt and pepper. Cook slowly until done. Serve with
Currant Jelly Sauc