Oatmeal Scrapple

1 Pound of flank steak, salted and cooked until tender. Cool and grind. Cook one cup of oatmeal in broth; add the ground steak and put in pan to mold. When cold slice, flour and fry a light brown. Delicious.

Mrs. O. M. Karraker.

Soppins

Cook 1 large hen until tender. Remove meat from bone and add to broth; then add a can of tomatoes, 1 of corn, 1 of peas, 1 of butter beans, 1 pint of diced potatoes, 1/2 package of spaghetti, salt and pepper to taste, a little onion cut fine, and a little red pepper. Cook until rather thick. Nice for moonlight picnics served with rye bread and butter sandwiches, pickles and coffee.

Mrs. Leslie Pickering.

Mutton Chops With Peas

Broil chops as usual. Have peas boiled and seasoned. Heap the peas in the center of round chop plate. Decorate the chops with paper ruffles and arrange them symmetrically around the peas. Mrs. LeRoy Bartlett.

Haricot Of Lamb

2 Tablespoons of chopped onion, 2 tablespoons of butter or drippings, salt and pepper, 2 cups of water, 1 1/2 pounds of mutton or lamb, cooked lima beans. Select lean meat and cut it into two-inch pieces. Fry the onions in the butter, add the in meat, season and brown. Cover with water, cook until tender and serve in border of lima beans, well cooked and seasoned with salt, butter and chopped parsley.

Mrs. LeRoy Bartlett.

Roast Spring Lamb And Mint Sauce

Rub the leg of lamb with salt water, and while roasting baste frequently with the gravy and salted water. Cook 15 minutes to the pound.

Mint Sauce: To 3 tablespoons of finely chopped young mint leaves, mixed with 2 tablespoons of powdered sugar, add 6 tablespoons of white vinegar or cider, pouring it slowly over the mint. In order to extract the full flavor of the mint the sauce should be made in advance of the dinner hour. Mrs. LeRoy Bartlett.

Roast Mutton Or Lamb

Place leg of lamb in covered roaster and place in very hot oven for 20 minutes. Reduce the heat and season meat well with salt and pepper. Pour 1/2 cup of vinegar over the meat and add 1 cup of water. Baste frequently. Cook until tender and a golden brown. Use liquor for gravy, removing excess fat and add a lump of brown sugar the size of a hickory nut. Mrs. Grace Lane Raymond, Sidney, 111.

Escalloped Mutton Or Pork

2 Cups of mutton or pork, 1 tablespoon of minced onion, 2 hard boiled eggs, I cup of white sauce, buttered crumbs to cover. Mix meat, white sauce and onion; cut up eggs and add to other ingredients. Put in baking dish, cover with crumbs and brown in oven. Mrs. G. G. Mugge.

Stuffed Pork Tenderloin

Split tenderloin lengthwise and fill with good dressing, fasten together with toothpicks and place in a pan in the oven, without water, until very brown. Then add a small amount of water and cook slowly until tender. Sweet potatoes may be used instead of dressing.

Mrs. G. O. Proffitt, St. Louis, Mo.

Pot Roast Of Pork For Four

1 1/2 Pounds of compact meat is sufficient for four people if rightly managed. Choose a roasting piece, or better still chops, but do not have separated into chops. First heat the kettle slowly and try out the fat from 1 or 2 slices of salt pork. Rub the meat all over with flour seasoned with salt and a bit of pepper and sear all sides in the hot fat in the kettle, allowing 2 minutes per side. Remove the seared meat to a plate, and put a chopped onion into the kettle and fry it gently. Then add 6 hearts of celery, 2 carrots sliced and a little chopped sweet pepper. Put in the meat, rinsing off the plate with a tablespoon of water. Baste the meat often and cook gently for 1 1/2 hours. A little chopped garlic with the onion is worth while.

Mrs. Sam Whoolery, Bedford, Ind.

Pork Chop Stew

Stew 6 pork chops with I diced potato, 1 onion, I tablespoon of butter, a pinch of red pepper pod and salt to taste. When chops are tender, take 1 cup of the broth and mix with flour to a soft dough. Roll very thin, cut in small squares, add to the stew and cook 10 minutes. Almost as good as chicken stew. Mrs. Taylor Ferguson.