Chili Con Carne

Get four pounds ribs of beef, cut small, boil until tender; then add one can tomatoes, one large carrot, one large onion chopped fine, one tablespoon vinegar, two tablespoonfnls sugar, one teaspoon ful chili (or cayenne pepper to taste), salt. Boil all together; serve hot. - :Mrs. D. Roberts, Yuma, Ariz.

Veal Cutlets

Cut thin slices of veal, roll in wheat flour, then well beaten eggs and last in seasoned bread crumbs. Fry in hot, unsalted butter. - Miss Helen T. Dillman, Dillman Ranch, Ariz.

Boiled Beef Flank

Take about four and one-half pounds of beef flank, wash, salt and pepper and sprinkle a little cloves on it, then roll and tie up. Boil until tender; when done, press between weights, and serve cold. - Mrs. Martin Buggeln, Williams, Ariz.

A boil in the pot is worth two on the neck.

Baked Hash

One cup ground ham, one cup milk, butter size of an egg, tablespoon flour, salt and pepper to taste. Boil milk and flour and butter together, then take from fire, stir in meat. Beat two eggs (yolks and whites separately), then mix all together well. Bake twenty minutes. - Mrs. McDonald Robinson, Williams, Ariz.

Stewed Kidneys

Soak kidneys in salt water over night, and boil until tender with little onion chopped fine. Place in sauce pan, one table-spoonful each flour and butter, cook to a nice brown, add one-half cup beef stock, one-half cupful cream, season to taste, boil good five minutes then add the cut kidneys. Serve hot with chopped parsley on top. - Miss Charlotte Wickstrom, Hartford, Conn.

Porterhouse Steak And Mushrooms

Put in granite pan two tablespoons of butter, a small onion, a pinch of thyme, put over the fire. When melted stir in slowly two tablespoons flour (taking from the hot fire while mixing). When it is slightly browned, add a cup of water and let it simmer. Add three tablespoons of beef stock, a tiny bit of nutmeg. Put in mushrooms and cook fifteen minutes. Pour over steak and serve. - Mrs. R. C. Wente, Williams, Ariz.

Sausage Rolls

Make a dough as for pie crust, roll it out in a round piece about as big as the ordinary saucer. In the center of this put a flat thin cake of fresh sausage meat and roll it up in the crust, pinching the ends together just as if you were making an apple dumpling. Put it in the oven and bake until done, which will usually be twenty-five or thirty minutes. - Contributed.

Tamale Pie

Two quarts boiling water well salted, one tablespoon butter or lard thickened with yellow corn meal to the consistency of mush, three pounds round steak boiled tender, two medium sized onions, three medium sized green chili peppers. Put all through meat chopper and cook in butter; while cooking add seven or eight fresh tomatoes or one quart canned tomatoes and salt to taste. Line bottom of large granite baking pan with mush then with layers of tamale well dotten with olives and so on. Last layer should be of mush. Moisten well with the broth meat is cooked in and bake in slow oven one hour. - Mrs. Robt. W. Bryden. Los Angeles, Calif.

Mock Turtle

Cut a round of beefsteak about one and a half inches thick, cut to form a pocket, season with salt and pepper and fill with turkey dressing. Sew up the end and fasten slices of fat bacon on the roll with toothpicks and bake, basting often. Add a little boiling water the last half hour and before serving thicken gravy with a little browned flour. Remove bacon and toothpicks before serving. - Mrs. George McDougall, Williams, Ariz.