1 cup cold meat (minced), 1/2 cup bread crumbs, 1 tablespoon butter, 1/2 teaspoon chopped parsley or sage, 1 very small onion, chopped fine, pepper and salt to taste. Mix together, moisten with beaten eggs. Bake in hot oven 15 or 20 minutes. Serve with brown gravy or tomato sauce. - Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111.

Variation I

Put all left over beef, pork, veal, mutton, iamb or other meat separately or together through the mincing machine with a small onion, season with salt and pepper, put in a bake dish, cover over with mashed potatoes, then sprinkle the top with bread or cracker crumbs and bits of butter, a little pepper and salt and brown in the oven. While preparing the potatoes, set the dish with the meat on the top of the stove with the gravy, if any left over, or use a good piece of butter and hot water, as the meat is dry. Or again heat the meat, onion and potatoes, all together in a frying pan on the top of the stove. - Mrs. S. Ackermann, 546 E. 37th St., Chicago, 111.

Variation II

Take the remnant of cold boiled leg of mutton or of a roast of beef, shave it into thin slices, season and add, if you like, an onion chopped fine, or a pinch of sweet herbs. Put this on a baking dish and pour on the gravy, if you have any; if not, a little water will do, with a little butter and flour; then take hot boiled potatoes, Mash fine, add a little milk or butter to soften them into a smooth paste and lay over the meat. Put the dish in the oven and bake to a nice brown. - Mrs. P. A. Bardorf, 4253 Prairie Ave., Chicago, 111.