Chili Con-Carnie

2 lbs. beef, boil until tender, cut in dice, 1 large can tomatoes, 2 large tablespoonfuls flour. 1 onion fried in butter, 2 teaspoonfuls chili powder, salt to taste,, add a little bit of beef broth to moisten; bake 1 hour. Serve hot.

Mrs. Clinton J. Gitt.

French Baked Beefsteak

Have a nice fat steak cut not less than an inch thick. Have 1/4 lb. butter hot in a baking dish. Cut the steak in half, dredge well with salt, pepper, and 3 tablespoonfuls flour, put other half steak on top and thoroughly cover with flour, adding another 1/4 lb. of butter, place in a moderatley hot oven, bake an hour. After the steak is taken up put 1/2 pint coffee in pan, then pour over steak.

Mrs. H. W. Hart.

Baked Beefsteak

Put a porterhouse steak cut 2 inches thick in a pan with some water and cover with sliced onions. Bake in oven uncovered 30 minutes. A can of Campbells tomato soup may also be added.

Mrs. L. H. Hoffacker.

Beef Brownies

For four in family,- 2 lbs. of round steak, 1 inch thick, pound out flat, then cut into strips 2 inches thick and about 6 inches long. Make a dressing of stale bread, 1 egg, 1 onion, a small piece of butter, sage, salt, and pepper to taste. Spread this dressing on the strips of meat, roll up and pin each of the brownies with tooth-picks. They will look like miniature roasts. Put some butter and lard into a kettle, and when hot put in the brownies and brown nicely, then add water enough to cover; simmer 1 1/2 hours. Enough dressing will boil out to make a nice brown gravy. Garnish the platter with let-tuce leaves and slices of tomatoes.

Mrs. H. S. Ehrhart.

Meat Balls

1 cup of cold chopped meat, 1/2 cup of hot mashed potatoes, 1 egg, butter size of walnut, pepper and salt, pinch of dry mustard. Put butter in hot mashed potatoes, then add chopped meat, egg beaten, pepper, salt and mustard. Beat together until well mixed and light, make into balls and fry in very hot butter and lard. Mrs. Cora Grabill.

Meat Croquettes

Take cold veal, beef or chicken, cut fine; take 1/2 the quantity of bread crumbs, 2 eggs, butter the size of an egg, pepper and salt. Mix all together, add a little cream, form into cakes, dip into egg, roll in cracker crumbs and fry in hot lard.

Mrs. John A. Cremer.

Meat Loaf With Eggs

Chop 1 lb. lean beef and 1/2 lb. veal with 1/4 lb. pork, very fine; mix well, add 1 egg, beaten light, 3 soda crackers, rolled; 1 dessertspoonful salt; 1/2 teaspoonful pepper. Form into an oblong roll, packing firm, then make a grove through the centre; into this groove put 3 hardboiled eggs end to end; press firmly, roll the meat level in cracker crumbs, bake in shallow pan 2 hours in moderate oven, basting occasionally with water and melted butter. When the loaf is sliced, there should be a slice of egg in each picee. Garnish with parsley or lettuce.

Mrs. A. R. Brodbeck.