Liver In A Potato Or Rice Border

Prepare liver terrapin, as in the preceding recipe. Instead of baking it in ramekins, pour the liver in the sauce into a border of mashed potato, or boiled brown or uncoated rice, or boiled hominy.

Rice And Meat Loaf

2 cupfuls any chopped cooked meat

1/2 cupful stock or gravy

3 tablespoonfuls flour

3 tablespoonfuls butter or drippings 2 1/2 cupfuls cold, boiled, brown or uncoated rice Seasonings to taste

Add the stock to the meat, heat and thicken with the fat and flour rubbed together. Season to taste. Oil a bread pan, thoroughly, line it with the rice, packing it in tight, press in the meat and cover with the rice. Set in the oven and bake until firm - about thirty minutes. Serve with tomato sauce.

Minced Lamb Or Mutton With Tomato

3 to 4 cupfuls minced mutton 2 cupfuls canned tomatoes 1 cupful gravy, stock, or boiling water

3 tablespoonfuls flour 1/2 teaspoonful sugar Salt and pepper to taste

Mix the meat, flour, salt, pepper and sugar. Add the tomato and gravy and let come to a boil. Pour into a well-oiled baking dish and cover with buttered crumbs, or flakes, and dot with butter. Bake thirty minutes in a moderate oven.

Chop Suey

1 1/2 cupfuls diced cooked veal or pork 8 medium-sized onions, chopped 2 cupfuls chopped celery 4 sweet peppers, chopped

1 tablespoonful sugar, caramelized 1 tablespoonful olive oil 1 pint meat broth 1 cupful uncoated rice, boiled 1/2 cupful soy sauce Salt to taste

Combine the caramelized sugar, meat, vegetables, olive oil and broth and simmer until the vegetables are tender, and the mixture is thick; then stir in the boiled rice and the soy sauce, taste the mixture and add salt as needed. If the pork is fat, the olive oil may be omitted.

Turkey Trot

2 cupfuls turkey meat, cut in dice 2 cupfuls brown soup stock, or gravy 2 cloves 4 peppercorns 2 tablespoonfuls flour

1 1/2 tablespoonfuls butter

1 cupful mushrooms

2 tablespoonfuls sliced olives

Grated rind 1/4 lemon

1/2 teaspoonful Worcestershire sauce Salt and pepper to taste

Brown the mushrooms in the butter, add the flour, peppercorns and cloves and, gradually, the soup stock. Let boil up, add the olives, lemon rind and Worcestershire; turn in the meat and let stand ten minutes over hot water to season. Add salt and pepper as needed. Serve on toast.

Chicken Wiggle

2 cupfuls rich milk 2 tablespoonfuls butter 1/2 cupful peas

1 teaspoonful salt Buttered toast

2 tablesooonfuls flour

1 1/2 cupfuls diced cooked chicken 1/2 cupful boiled brown or uncoated rice 1/8 teaspoonful pepper

Melt the butter, add the flour and seasonings and, gradually, the milk to make a sauce. Let boil, stirring constantly, and add the other ingredients. Stand over hot water to become well heated and serve on hot buttered toast.