Beef Birds

2 pounds any cheap cut of steak 1/2 pound bacon or salt pork, sliced thin Flour

Grating lemon rind Boiling water Salt and pepper 1/2 cupful rich milk

Cut the steak in two-inch squares, then pound until thin. Lay a small strip of the bacon or pork on each piece, roll up and skewer with a toothpick. Dust with salt and pepper, and dredge with flour. Saute (fry) lightly in bacon fat, transfer to a casserole, add the lemon rind, and partly cover with boiling water. Let cook gently till almost tender (about two hours), season, thicken, if necessary, and add the milk. Serve on toast in a border of mashed potatoes or brown rice.

Chili Con Carne

2 pounds round or vein steak

2 pods dried Chili peppers

3 slices salt pork

3 tablespoonfuls chili powder

3 tablespoonfuls flour 1 clove garlic, minced Salt to taste

Try out the fat from the salt pork. Cut the steak in small pieces and brown in the salt pork fat; add to this the flour and garlic. In the meantime discard the seeds from the pepper pods, soak the latter in a pint of warm water until soft, then scrape out the pulp into the water and discard the skins. Add this liquid to the meat and simmer for about two hours, or until the meat falls to pieces. Hot water may be added as needed, though con carne should not be soupy. Serve with boiled uncoated rice.

Tenderloins - Stanley

6 small tenderloins of steak 1 cupful horseradish sauce 6 stuffed baked peppers

2 bananas (baked or fried) 1 quart mashed potato

Pan-broil the tenderloins; place in the oven to keep hot, and make a gravy of the drippings in the frying pan. Arrange the meat on a hot planter. Place a tablespoonful of the sauce on each piece, surmount with a third of a baked or fried banana, and garnish the platter with the peppers and the mashed potato, either in. fluffy spoonfuls, or shapped into cones with an ice-cream scoop, and dusted with powdered parsley.