Creamed Chipped Beef

1 1/2 lb. dried beef, chipped 2 tablespoons butter or other fat

3 tablespoons flour Pepper 1 1/2 cup hot milk

Cover the beef with boiling water for 3 minutes, then drair all water off.

Heat 1 tablespoon butter and brown beef in it until it is curled.

Remove meat from pan, putting it in a dish to keep warm and add remaining 1 tablespoon butter to frying pan. Make a sauce by adding flour, pepper, and milk; stir meat in; add salt if necessary. Serves 6 to 8.

Calf's Brains

1 pair calf's brains

2 cups water or meat stock 2 cloves

2 peppercorns

2 sprigs thyme

2 tablespoons vinegar

Salt 1 cup white sauce

1/2 teaspoon onion juice

soak brains in cold water one halt hour. Add to boiling water or stock with cloves, peppercorns, thyme, vinegar and salt. Simmer gently one half hour. Drain and cool in cold water. When cold cut in dice and add to white sauce. Flavor with onion juice. Serve on toast. Serves 6 or 8.

Rules For Cooking Over Meats

Meat which is to be cooked over should be carefully treated in reheating to prevent it becoming too dry. Water or stock must be added to provide moisture. The meat must be well-seasoned and attractively garnished to make it appetizing.

If the meat is to be cut up, all fat, gristle, bone, and skin must be carefully removed and the meat evenly chopped or cut in uniform pieces of attractive size.

Cooked over meats should be accompanied by well-seasoned sauces. Many attractive entrees can be prepared with cold cooked meat as a basis.

All small pieces of cooked meat should be saved, and utilized in this way or added with the bone, skin, and gristle, to the stock pot. All fat should be utilized for drippings or for soap.

Browned Hash

1 cup cooked meat, chopped

2 cups mashed potato 1/3 cup boiling water

Onion juice

4 tablespoons fat Salt and pepper Chopped parsley

Combine all the ingredients in the order given reserving one-half of the fat for the frying pan. Turn mixture into the hot well-greased frying pan, spread smooth, and cook over moderate heat so that it will brown slowly, and not burn. Cook 1/2 hour without stirring, then fold like an omelet, slip from the pan and serve on a hot platter. The mixture may be made into small cakes 3/4 inch thick and browned on both sides. Serves 6 to 8.

Note: - Cold boiled potatoes may be chopped and substituted for the mashed potatoes.

Scalloped Meat

2 cups bread crumbs 2 tablespoons butter or other fat

2 cups cooked meat, chopped

3 tablespoons fat

3 tablespoons flour 1 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 cup hot milk or stock Onion juice or parsley

Prepare a sauce with fat, flour, seasonings, and milk or stock. Line a buttered baking dish with 1 cup buttered crumbs, mix the meat and sauce, and pour the crumbs over this. Cover top with remainder of buttered crumbs and brown in a hot oven about 20 minutes. Serves 6 to 8.

Casserole of Rice and Meat

2 cups cooked meat

1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion juice

l egg

1 tablespoon chopped parsley 1/4 cup fine crumbs 4 cups cooked rice (1 cup uncooked)

Season the meat and mix with the crumbs and beaten eggs, adding enough stock or water to make it pack easily. Line a mold or dish with 3 cups rice, fill with the meat, cover with the remainder of the rice, cover tightly and steam 45 minutes. Serve with tomato sauce. Serves 8 to 10.

Hash on Toast

2 tablespoons butter or other fat 2 tablespoons flour 1/2 teaspoon salt Pepper 2 cups stock or water

1/4 teaspoon Worcestershire sauce

1 cup cooked potatoes cut in dice

2 cups meat, cut in dice 6 slices toast Parsley

Make a brown sauce, heat meat and potatoes in it, and serve on toast. Garnish with toast points and parsley. Serves 6 to 8.

Ham Puff

1 1/2 cups chopped ham 1 1/2 cups mashed potatoes 3 tablespoons milk

Salt Pepper 3 eggs

Moisten potatoes with enough milk to beat well, add chopped ham and yolks of eggs. Season to taste. Add well-beaten whites of eggs to mixture. Turn into a buttered baking pan, and bake in a hot oven 20 minutes, till nicely puffed and brown. Serves 6 to 8.