BREADED BEEF OR PORK TENDERLOIN. Have tenderloin cut 1 inch thick and flattened with meat cleaver. Season with salt and pepper, dip in beaten egg, then in cracker crumbs and fry until brown in hot fat.

Miss Ruby Rice.

Breaded Veal Cutlets With Tomato Sauce

Divide the cutlet into as many pieces as there are persons to serve. Roll each piece in flour, dip into beaten egg then into bread or cracker crumbs, patting.down with the flat side of a knife or spatula. Fry in bacon drippings or lard until the cutlet is a golden brown; let stand in the oven for awhile, that it may cook through. Serve with tomato sauce.

Tomato Sauce For Veal Cutlets

Rub through a sieve I cup of cooked tomatoes, adding 11/2 cups of cold water, 2 or 3 small onions minced fine, 1 carrot cut fine and a soup bunch; cook 20 minutes and then add 3 tablespoons of cornstarch dissolved in cold water, 1 tablespoon of sugar, pepper and salt to taste, and if you like the flavor, a pinch of mustard; after it has been brought to a boil, let cool for 10 minutes, run through a fine sieve and serve with the cutlets.

Flank Steak And Dressing

1 Cup soft crumbs, 2 tablespoons parsley, 2 tablespoons celery, 2 tablespoons onion, 1/2 teaspoon salt, 1/2 teaspoon paprika, melted butter and enough hot water to moisten. Square steak and lay two strips of bacon on meat, then roll in dressing and tie. Put diced onions and carrots in pan. Bake 1 1/2 hours in slow oven. Mrs. D. A. Lehman.

Pot Roast

Use a cut from the rump or shoulder for a pot roast. Season with salt and pepper and dredge well with flour.

Try out a piece of suet in a Dutch oven, or iron kettle, and add lard to make enough fat to brown the roast well. When brown on both sides add water enough to barely cover roast, and cook slowly, adding more water as needed while cooking. Slices of onion, may be browned in the fat before searing the meat. Potatoes may be added to the roast 30 minutes before serving. Ruby Rice.

Inexpensive Pot Roast

Take 3 or 4 pounds of beef from the shoulder. Put a spoonful of lard or suet in a Dutch oven and heat smoking" hot, put in the meat and brown well on both sides, then salt and add a small onion cut fine and 1 bay leaf. Cook slowly 1 to 3 hours or until meat is tender. Remove meat and make gravy by adding 1 tablespoonful of flour and 1 cup of hot water. Cook until thick enough and serve.

Mrs. Georgia Farley, St. Louis, Mo.

Pot Roast

Brown an onion finely sliced, in a frying-pan with hot bacon fat. Sear a 3-pound chuck roast on both sides. Place the meat in a roaster or heavy pot roasting pan. To the mixture in the frying pan add 2 cups of tomatoes, 2 small onions sliced and 1/2 cup of raw carrots ground in food chopper. Heat well and pour over the meat. Cover the pan and cook the meat slowly, on top of the stove for 2 hours, basting frequently with the liquid. Season to taste after first hour of cooking.

Mrs. Val B. Campbell, Mcleansboro, 111.

Pot Roast With Potatoes

Take a 3-pound rump roast. Dredge well with flour. Have a Dutch oven or iron kettle with enough lard and suet, equal parts, to brown the roast well on all sides; just before the last side is brown add a tablespoon of flour to the fat and let brown. Salt and pepper the roast and add 1 tea-spoon dried powdered parsley, 1 teaspoon powdered celery and 1 bay leaf. Add 1 pint boiling water, cover and cook slowly until meat is tender, adding water as needed. 30

Minutes before serving place medium sized potatoes around the roast, adding water enough to come half way up on the potatoes. Sprinkle the top of each potato slightly with salt. Cook 15 minutes, turn each potato in the gravy and finish cooking. Your gravy should be quite brown and at least a pint to serve with the potatoes. Garnish roast with fresh parsley. Mrs. G. T. Gaskins.

Swiss Roast

Take a round steak 2 or 21/2 inches thick and pound into it as much flour as it will take, using the edge of a heavy plate for the pounding. Flour both sides, put meat into a skillet with some lard and brown on each side. Cover with cold water, adding 1 medium sized onion sliced, 1 large tomato sliced, or equal amount of canned tomato, cover tightly and cook 2 hours, adding more water if necessary. Before meat is done salt and pepper to taste. Thicken gravy in pan with a tablespoon of flour and serve in gravy boat. Mrs. Orval Ferrell.