Mint Jelly For Roast Lamb

One cup of vinegar and ½ cup sugar boiled until sugar is dissolved. Add 1 teaspoon gelatine softened in cold water.

Season with pepper and salt and add 1 cup chopped mint leaves. Remove from fire, strain and add a few drops of green vegetable coloring. Mold. - Mrs. W. J. Cox.

Spiced Pork

Place in kettle of boiling water sufficient to cover well 3 pounds of fresh pork, 2 tablespoons salt dash of cayenne. 3 large bay leaves, 1 tablespoon ground cloves tied in cloth, and black pepper to taste. Boil hard 15 minutes, then turn gas down to simmering point. Cook till tender and water very low. - Mrs. L. B. Shook.

Brunswick Stew (Southern Dish)

One chicken (cut as for stew), 1 can tomatoes (fresh if in season). 1 can corn, 1½ pints lima beans 1 onion. 3 sliced' potatoes, 1 tablespoon butler. Salt and pepper 10 suit taste. Cook beans and chicken until tender before adding he other ingredients. Dried beans can be used, though they require more cooking. - Mrs. Atkinson.

Chipped Beef With Cheese

Half pound dried beef. Put a tablespoonful of butter in spider; when hot put in the beef; stir until hot and add cup of sweet milk; stir in 1 cup of grated cheese and 1 tablespoon of flour, wet in water. - Mrs. J. T. Lindley.

Veal Loaf

Three pounds veal and ½ pound fresh pork, chopped very fine and season with salt and pepper. Add ½ small onion and ½ pound crackers, rolled fine. Mix all with 3 eggs and ½ cup cream. When mixed, roll into a loaf, then moisten with beaten egg and roll in cracker crumbs. Bake about 1¼. hours. This will serve 20 persons. - Mrs. Rodgers.

Hamburg Loaf

Two pounds Hamburg steak, 2 eggs, salt, pepper, butter-size of an egg, chili to taste. Make into a loaf and pour over 1 can of seasoned tomatoes. Bake ¾ of an hour. Take out loaf, thicken gravy and pour over the meat.

- Mrs. W. R. Powell.

Boiled Meat Balls

Take a good-sized piece of round steak, out it in pieces and grind together with a piece of suet and part of an onion. Add salt, pepper and 1 egg and a piece of well-soaked bread. Make into a firm ball. Have enough water in the pot to completely cover the meat ball. Let the water come to a boil and then put in the meat. Let boil until all the water is gone but a little to make a gravy, which may be thickened if desired.

- Mrs. Katz.

Hamburg Patties

Have ½ pound round steak chopped up, or chop it at home, (never buy the Hamburg steak), and mix in 2 slices dry bread that have been soaked a minute or two. Put in salt and level spoon of chili powder. Roll with the hands in nice little round shapes. Roll in flour and fry in suet fat. You don't need much fat. If seasoned right, you will like these.

- Mrs. M.J. Coffin.

Tartare Sauce

Yolks of 2 eggs beaten; add 1 gill salad oil. 1 teaspoon vinegar. 1 teaspoon mustard, ltablespoon chopped gherkins, pepper, salt. Serve, with fish or cold meats - Mrs. W. R. Powell.

Scientific Fireless Cooker Recipe for.

Beef Pot Roast

Sprinkle roast with Hour. Heat some suet in frying pan and add slice or two of onion if liked. Place roast in frying pan and brown on all sides, being carefull not to pierce fleshy part of roast. Place meat in kettle and add two cups of hot water to frying pan, simmer for a few minutes and pour water over roast. Add one tablespoonful of salt and enough more boiling water to almost cover roast. Allow to boil for 30 minutes and place in cooker for 6 or 8 hours, according to size of roast. - Mrs. Leroy Calvert.

Pickled Meat

Place a piece of meat (loin roast is best) into a liquor male of vinegar seasoned with salt, whole pepper, whole cloves. sliced onions and bay leaves. Leave this for 3 or 4 days. When ready to use. take out of pickle brown on both sides in butter, pour liquor over it and boil slowly until tender. Serve with the gravy. A little sugar may be added. Veal is especially nice thus served, with noodles prepared as follows: Boil the noodles in salted water, drain and pour over them a dressing made of rolled bread crumbs browned in butter.

- Mrs. Samuel A. Ellis.