Veal Birds

One pound veal steak. Cut each piece about four inches square. Fill with dressing and fasten the meat with two toothpicks to resemble the legs of a bird. Cloves may be used for eyes when served. Bake in oven for about one hour.

Pigs In Blanket

Substitute round steak wound with bacon in above recipe. Cover with 1/2 cup boiling water and let simmer.

Grace Johnson, Chicago, Ill. Northwestern University.

Apples On Pork Chops

6 pork chops.

1/4 teaspoon sage.

1/2 teaspoon salt.

3 tart apples.

1/4 cup brown sugar.

3 tablespoons flour 1/4 teaspoon salt 2 cups cold water 1/2 cup raisins 1 tablespoon vinegar.

Sprinkle the chops with sage and salt and brown them in the frying pan. Remove to a shallow baking dish. On each place one-half an apple, pared, cored and filled with brown sugar. Into the fat in the frying pan put the flour and salt, and when slightly browned add the water. Bring to the boiling point, stirring constantly, and add vinegar and raisins. Pour over the chops and bake until apples are tender.

J. C. McRuer, Toronto, Canada. University of Toronto.

Tamale Pie

3/4 pound ground ham burger steak 1 tablespoon chili powder 4 cups water.

1 small can tomatoes 1 onion.

1 cup cornmeal 1 teaspoon salt.

Cut onion into small pieces and fry. Add the hamburger. After the meat has been well-fried add the tomatoes and chili powder and cook about five minutes. Make a cornmeal mush and cook about fifteen minutes. Put a quarter of an inch of mush in a well-greased baking dish, add a layer of hamburger and tomatoes, then a layer of mush, alternating until the top layer is mush. Bake in the oven for twenty minutes. Serves six.

Dorothy Meyer, Columbia, Mo. University of Missouri.

Veal And Tomato

2 pounds veal steak.

1 can tomatoes.

Place veal in baking dish; cover with tomatoes, season with butter, salt and pepper; and cover top with buttered bread crumbs. Bake one and one-half hours.

Kathryn Wilson, Evanston, Ill. Northwestern University.

Pattie Shells

1 pound good butter 1 pound flour.

1 teaspoon salt Ice water.

Put flour and half of the butter in a cold bowl and chop until mixture is fine, like meal. Wet with ice water; mix and roll out on a floured bowl. Have the other half of the butter rather soft and spread a portion of it over the dough. Fold dough from the outside toward the middle, roll again and spread with butter and repeat until all butter is used. Put near ice until next day. Then roll rather thin; cut in rounds with fluted cookie cutter, put four or five together one on top of another and with a small cutter cut out the centers of all but the bottom two. Put in baking dish with groups not touching. Brush with beaten egg and bake in hot steady oven. Watch carefully and do not scorch. These shells may be made ahead of time as they keep well if kept in a cool dry place. Put in a warm oven and heat before filling with oysters.

Edith Joesting, Baltimore, Md. Goucher College.