Chicken Croquettes.

Two tablespoons butter, melted, 2 tablespoons flour, add 1 cup stock, 1/2 cup cream, pepper and salt, boil 2 minutes. Cook until it thickens, add 2 cups of minced chicken and mold, roll in beaten egg and crumbs and fry.

Mrs. Harvey.

Baked Chops.

Skin and remove fat from loin chops. Have enough bread crumbs that you think will cover chops. Rub into the crumbs some finely chopped onion, little sage, salt, pepper and teaspoon of butter. Spread over the chops and bake for 1/2 hour. See that the bottom of pan is kept covered with water, which serves as gravy.

Mrs. Brace.

Lemon Potpie.

Slice 1 lemon in 1 1/2 pints boiling water, add 1 heaping cup sugar, 1 tablespoon butter, boil 10 minutes.

Dumplings - Beat 1 egg, add 1 tablespoon cream, a very little salt, 2 teaspoons baking powder, flour enough to make very stiff batter, stir in 1/2 cup of raisins, flavor with vanilla, drop into the boilng syrup by spoonful.

Mrs. W. W. Gilliland.

Spanish Stew.

In the bottom of an iron or porcelain lined kettle lay 2 or 3 slices of salt pork and on them 2 or 3 large onions, sliced and fried a little brown, then a flank steak and on that 1/2 can of tomatoes; then add a lot of water, I think nearly 2 quarts and a pint, cover and let boil 3 hours, then add macaroni or spaghetti; boil half an hour longer and serve good and hot. Season to taste.

Mrs. Hammond.

Meat Pie.

Take 3 pounds of veal or pork, cover with water and boil until tender; add 2 large potatoes or 1/2 dozen very small ones just before the meat is done; add plenty of butter, salt and pepper to taste; put your meat and part of liquid in the pan and cover with a rich biscuit dough; bake till crust is done.

Mrs. S. B. Snyder.

Beef Croquettes.

Cold roast beef, bread crumbs, a little milk. 1 beaten egg, powdered crackers, pepper and salt, parsley. Chop the beef fine and add to it 1-3 as much bread crumbs as meat; moisten with a little milk, season and form into balls. Dip these into the beaten eggs, roll in cranker and fry in butter. Garnish with parsley.

Mrs. J. M. Woodruff.

Veal Croquettes.

Two cups cold cooked veal, 1/2 teaspoonful salt, 1/2 teaspoonful pepper, few grains cayenne, 1 teaspoonful onion juice, yolk 1 egg, 1 cup thick white sauce, mixing ingredients in order given, cool and shape. Fry in deep hot fat.

Sauce for Croquettes.

Two and a half tablespoonfuls butter, 1/4cup corn starch or 1-3 cup flour, 1 cup milk. 1/4aspoonful salt, few grains pepper. Put butter in sauce pan, stir until melted and bubbling, add flour mixed with seasonings and stir thoroughly, pour on gradually the milk, adding 1-3 at a time, stirring until well mixed, then beating until smooth and glossy.

Miss Hanvey, Hollywood, Cal.

Mexican Meat Balls.

Thirty-five cent round steak, 15c lean pork, ground together, or if not liked so rich all steak may be used. 8 crackers crumbed. 1/2good sized onion cut fine. 2 level teaspoons salt, a little black pepper, red pepper, and sage if liked. 1 egg. Mix thoroughly and make into balls slightly larger than walnuts, drop into the boiling sauce and cook slowly 11/2urs.