Meat Relishes

Roast pork or roast goose - apple sauce.

Roast beef - catsup or horseradish.

Roast veal - Tomato or mushroom sauce.

Roast mutton - currant jelly.

Roast lamb - mint sauce.

Roast turkey - cranberry sauce.

Boiled turkey - oyster sauce.

Venison or wild duck - black currant jelly.

Broiled mackerel - stewed gooseberries.

Fresh salmon - green peas with cream sauce.

Breast Of Mutton

Choose a small breast of mutton or lamb. Place in a kettle with boiling water to cover. Add 1 carrot, 1 small potato, 2 or 3 stalks of celery and ½ cup of pearl barley which has •soaked 1 hour. After bringing to the boiling point, simmer from 2 to 3 hours. Remove the shoulder from the water, slip out the bones and press the meat between 2 granite iron pie pans. The next day serve the meat sliced cold, or cover with a well seasoned bread stuffing and bake in the oven. After removing the fat from the broth, serve next day as Scotch broth. - Clydia A. Rice.

Boneless Birds

Cut steak in round pieces; make a dressing as for poultry, placing a portion between 2 slices of steak; fasten together with wooden tooth picks. Season with salt and pepper; lay a piece of salt pork on each one and bake a rich brown.

- Mrs. C. H. Lee.

Kentucky Beefsteak

Take a piece of nice, fresh sirloin, chop (not pound) with a hatchet, dip in well-beaten egg, roll in pulverized crackers and fry until almost done, having seasoned in the meanwhile. When a rich brown, pour hot water over it until almost covered, cover quickly and let simmer a half hour.

- Mrs. Leroy Calvert.

Boiled And Baked Ham

Soak a ham over night, then put in cold water and boil ¼ hour for every pound of ham. Take out of water and skin. Cover with brown sugar and stick cloves over it. Put two cups of water and one cup of vinegar into dripping pan with a piece of butter rubbed in flour. Bake one hour, basting constantly. - Selected.

Veal Croquettes

Mince a coffee cup of veal in a chopping bowl, add pepper and salt, let a pint of milk or cream come to the boiling point, then add a tablespoon of cold butter, then add the above mixture. Beat 2 eggs and mix with 1 teaspoonful corn starch or flour and add to the rest. Cook it all about 10 minutes, stirring with care; remove it from the fire, spread on a platter, roll into balls and when cool flatten. Dip in egg, then in bread crumbs. Fry in wire basket in hot lard.

- Mrs. E. C. Thomas.

Creamed Veal

Three pounds of veal, boiled and chopped fine, 1 can mushrooms, drained and chopped. For sauce take 1 quart hot milk, four tablespoons butter and four tablespoons flour rubbed together and added to hot milk. Stir until thick. Mix all together and season to taste. Place in a pan with bread crumbs on top and bake ½ hour. This amount makes about 3 quarts. - Mrs. W. J. Cox.