Savory Roast Beef (With Dressing)

Four pounds lean part of shoulder or upper round. Cut gashes in meat in which place thin slices of fresh or salt pork. Make dressing of bread seasoned with onion, parsley, cloves, red pepper and salt; stuff in beside pork.

Sauce One tablespoon flour; 1 tablespoon butter; rub together over fire and add 1 pint water. Place meat in beside sauce and add 1 pint tomatoes, 2 tablespoons Worcestershire Sauce (Lea & Perrins). Cover all with hot water and simmer 1 hour to each pound of meat. Serve meat with sauce around it.

Helen Burgert, Cedar Rapids, Iowa.

Coe College.

Tamale Loaf

1 can tomatoes.

1 can corn.

Salt and cayenne pepper to taste 1/2 cup salad oil.

1 onion.

1 button of garlic.

1 slice butter quarter inch wide 3 teaspoons Grandma Pepper.

Sauce

Cook 15 minutes, then add:

1 cup sweet milk.

1 1/2 cups yellow corn meal.

3 eggs, well beaten.

Cook altogether 15 minutes more and then add 1 cup olives (ripe). Put in greased bread pan. Bake 1 hour. Pour a little olive oil on top before putting in oven. May be served either hot or cold.

Alice Mundorf Johns, Berkeley, Calif. University of California.

Pilaffe (Casserole Dish)

1 cup rice.

1 lb. Hamburg steak.

Butter, size of an egg.

1 can Campbell's tomato soup Salt, pepper Strips of bacon.

Boil cup of rice twenty minutes; brown Hamburg steak in butter; mix with rice; add soup, salt and pepper; lay strips of bacon on top; bake three-quarters of an hour.

Frances Ingalls Shinn, Lawrence, Kansas.

Syracuse University.

Krop Kakor

(Swedish).

4 cooked potatoes (grated) 4 raw potatoes (grated).

2 cups flour Pinch of salt.

Filling

1 lamb chop.

1/2 lb. salt pork (lean).

1 onion.

Allspice.

Pinch of salt, pepper and sugar.

Grate the potatoes; add the salt and enough flour to make a dough that can be formed. Cut finely the lamb chop, salt pork and onion; add salt, pepper and sugar and sprinkle freely with allspice. Dip the hand in warm water, form a patty in the hand, fill with the filling and close the patty making a ball. Cook the balls in boiling salt water about half an hour. Serve with butter.

Evelyn Oberg, Chicago, Ill. Northwestern University.

Hungarian Goulash

3 bunches carrots.

4 stalks celery.

2 large green peppers.

1 lb. mushrooms.

2 large Spanish onions.

2 large cans tomatoes 1/2 lb. best butter 1 1/2 lbs. chopped beef Grated cheese to suit taste Salt to taste.

Brown meat in butter, also onions. Put tomatoes in large kettle; add carrots, cut in cubes. Celery, peppers, mushrooms, butter, cheese, meat and onions. Cook until tender. Boil macaroni in salt water until tender; then wash in cold water. Put in large pan. Add sauce, mix and serve. Add a little more cheese while hot.

Evelyn Ewert, Chicago, Ill. Northwestern University.