No. 1.

2 cups cold cooked meat 2 cups boiled rice Butter or other fat

Grated cheese Salt and pepper Milk or soup stock

Any pieces of left-over meat may be used for this dish. Cut the meat in small pieces and moisten with a little milk or stock. Spread a layer of rice in a greased baking-dish. Put several small pieces of fat on top and sprinkle with grated cheese. Season with salt and pepper. Then add a layer of chopped, meat and again add several small pieces of fat and a little grated cheese. Spread the rest of the rice on the meat, then put fat and grated cheese over it more abundantly than before. Put in a moderate oven (350°-400° F.) for fifteen or twenty minutes. Serve very hot.

One can improve this dish by mixing some good tomato sauce or cream sauce with the meat.

No. 2.

1 large onion

1 tablespoon fat

Salt and pepper

1 1/2 cups uncooked rice

1 cup tomatoes Left-over pork, beef, mutton or chicken

Slice the onion and brown it with the fat. Wash the rice well and add it, with salt and pepper, to the onion. Cook slowly, stirring constantly until the rice is slightly brown. Press the tomatoes through a sieve and add to the rice mixture, together with the meat. Cover with boiling water and simmer for about one-half hour.

No. 3.

3 small onions

2 tablespoons butter or other fat 1 cup stock 1/2 cup gravy 1 cup left-over meat

1/2 teaspoon salt 1/8 teaspoon pepper 3 diced potatoes 1/2 cup carrots 1/2 cup prune-juice 1/2 cup stewed prunes

Slice the onions and fry in the fat until brown. Add the stock, gravy, meat, salt and pepper and vegetables. Cook slowly until the vegetables are tender. Add the prune-juice and boil five minutes. Turn the stew on to a platter and surround with cooked prunes.