Veal Birds

Take strips of veal steak 3x5 inches. Place spoonful of bread dressing, made with onion, on each strip, roll and fasten with toothpicks. Roll in flour and brown in plenty of fat, then add hot water enough to almost cover meat and steam slowly 1 1/2 to 2 hours in moderate oven.

Mrs. E. C. Jones, Chicago, 111.

Veal Birds

Cut thin slices of veal in pieces 2x4 inches. Season and spread with bread dressing, roll and fasten with toothpicks. Roll in flour and brown in hot fat, turning often. When nearly done cover with boiling water or tomato sauce, and let simmer until tender. Serve with the sauce.

Ruby Rice.

Veal Birds

Take thin slices of veal cut from leg and remove bone, skin and fat. Pound until 1/4 inch thick and cut into pieces 2 1/2 inches long by 1 1/2 inches wide. Each piece making a bird. Make a dressing of the trimmings of the meat, a piece of thick salt pork, 1 by 1 1/2 inches, chop fine, add to this 1/2 their measure of fine cracker crumbs. Season highly with salt, pepper, cayenne, lemon and onion juice. Spread each piece of veal with thin layer of this mixture. Avoid getting too close to the edge. Roll and fasten with toothpicks. Sprinkle with salt and pepper, dredge with flour and fry a golden brown in hot butter. Put in stew pan and half cover with cream, cook slowly until tender, about 20 minutes, and serve on small pieces of toast. Mrs. D. A. Lehman. •

Pigs In Blankets

1 Cup raw hamburg steak, 1 cup cooked rice, 1 green pepper chopped fine, tiny bits of onion. Pour boiling water over cabbage leaves, let come to a simmer, take out and fill with ingredients, fasten with toothpicks, put thin slice of bacon on each and bake. Mrs. Fred Baumer.

Pigs In Blankets

Have ready a dozen large oysters and a dozen thin slices of bacon. Roll each oyster in a slice of bacon and fasten ends with toothpicks. Put in a hot skillet or chafing dish and cook until the bacon is crisp. Season with salt and pepper and serve very hot on small pieces of toast.

Dried Beef With Rice

1/4 Pound dried beef, 2 tablespoons of flour, 1 1/2 cups of milk, 2 tablespoons grated cheese, 1/4 teaspoon pepper, 2 hard boiled eggs, I cup boiled rice. Melt butter in frying pan, add dried beef pulled into small pieces. Cook until edges frizzle up. Sift flour over meat and mix thoroughly with melted butter. Add milk slowly, stirring constantly. Add grated cheese, then the chopped whites of the eggs and pour the whole thing over the hot boiled rice arranged on a platter. Sprinkle the yolks run through a ricer over the top and serve. Mrs. Fred Baumer.

Meat And Macaroni

Chop an onion very fine and brown in pan in a little fat. Sear and brown 2 cups of chopped meat in the hot fat, seasoning with salt and pepper. Line a greased dish with macaroni and fill the center with meat. Pour over the meat 2 cups of stewed tomatoes and bake 1 hour in moderate oven. Cooked meat may be used instead of fresh if desired.

Mrs. Fred Baumer.

Meat With Macaroni

To 1 gallon boiling salted water, add 1/2 package of macaroni broken into small pieces and boil until tender. Drain through colander and pour cold water over to blanch. To 1 pint cooked tomatoes add 5 spice cloves, 2 or 3 cloves of garlic, and cook together about 10 minutes and run through sieve. Take 3/4 pound of steak, chop fine and fry in suet. Add the meat and fat in which it was fried and the tomatoes to the macaroni and simmer all together 10 minutes. Put on platter, grate cheese over the top, set in oven until cheese melts and just before serving cover top with buttered croutons. Mrs. G. B. Rice.

Hungarian Goulash

2 Pounds of veal, or 1 pound veal and 1 pound lean pork, 2 large white onions, 1/2 cup of cream or rich milk, 1 tablespoon of salt, 2 tablespoons of paprika (also known as Hungarian sweet pepper). Take 2 tablespoons of lard in a kettle, let heat, add the minced onions and simmer to a light brown, add meat cut in 2-inch pieces and salt, cook slowly i hour, add pepper and cook 1/2 hour. Just before serving remove from fire, add cream and cook five minutes.

Mrs. Georgia Farley, St. Louis, Mo.

Hungarian Goulash

Cut round steak in small pieces, season and fry in hot grease, add 1 pint of boiling water and cook slowly 1 hour. Add 1 cup of tomato catsup and cook 1/2 hour.

Mrs. C. A. Taylor.

Pressed Beef

Boil together 3 pounds of beef neck, 3 small onions, salt and pepper to season, until meat is tender. Run through meat chopper. Add enough broth to moisten well. Place a layer of meat then one of pimento in granite or earthenware pan or jar and press 24 hours.

Mrs. D. A. Lehman.