Beef Balls

Chop as much raw beef as is needed, with some suet; season with salt and pepper; mix in enough flour to mould into balls, and fry in hot drippings to a nice brown on both sides. Veal, pork, mutton, lamb or any other fresh meat may be used instead of beef. - Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111.

Braised Beef

Put into an earthen jar 1 cup of butter, 4 lbs. of thick beef, cut after the round has been cut. Place 4 or 5 sliced onions on top of meat and pour a can of tomatoes over all. Season with salt and pepper. Cover the jar, place in oven, and cook 4 or 5 hrs. When cooked, drain the vegetables and make a thick gravy with the juice. Put the meat on a platter, and pour gravy around it. - Mrs. D. E. Gentry, Glencoe, 111.

Chili Con Carne

Mince an onion and brown in 1 tablespoon of butter, add 1 1/2 lbs. round steak, cut in 1-inch cubes, and enough hot water to half cover. Season with a little paprika. Cover, and cook slowly for 2 hrs., adding water, when needed. One-half hour before serving, add 1 can of red kidney beans. - Jane Parker, 803 S. 2nd Ave., Maywood, 111.

Chipped Beef

Let a large piece of lean beef freeze in winter. Then shave off very thin with a sharp knife, put in frying-pan with a very little water and let simmer for 1 hr. on back of stove. Add 2 tablespoons of buter, salt and pepper to taste, and let cook for 10 minutes more. - Mrs. D. E. Gentry, Glencoe, 111.

Creamed Dried Beef

1 tablespoon butter, 1 onion, chopped fine, and cooked in the butter, add 1 tablespoon of flour, rub smooth, brown if desired; add 1 pt. of sweet milk and pour over the dried beef. This makes the beef go further. - Mrs. Ida Butler, 907 N. Franklin St., Chicago, 111.

Dried Beef And Eggs

Put a piece of butter the size of a walnut in the chafing-dish. Lay in several slices of chipped beef and cover 3 minutes. When the beef is hot stir in 3 well-beaten eggs, 2 tablespoons of milk, pepper, and a little salt, stirring all the time from the bottom. - Mrs. C. J. Jeffries, Winnetka. 111.

Hungarian Goulash

Brown 2 lbs. of beef shoulder, cut very fine, in a tablespoon of lard or butter, season with salt and red pepper; add 2 medium-sized onions, and cover with cold water. Cook slowly for 2 hrs., adding water when needed. One-half hr. before serving add 1 cup tomatoes. 3/4 cup sour milk, or 1/2 cup cream. Thicken with flour. - Mrs. S. Mensior, 1109 S. 7th Ave., Maywood, 111.

Beef Loaf

Run 1 1/2 lbs. beef, 1 lb. pork, 1 lb. veal, and 1/2 lb. salt pork through a meat grinder, or use a proportionate quantity of one or more kinds of left-over meat, ground or chopped fine. Season with pepper, salt, and onion; add a little butter, 1 beaten egg, 6 or 8 crackers (crumb), and 1 cup of milk. Stir up and mould into a loaf. Bake in a moderate oven. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Creole Beef Loaf

Grind together 20 cents worth round steak and 5 cents worth fresh pork with 1 small onion, a little celery salt, and pepper to taste. Mix with 1 cup milk, 1 cup toasted bread crumbs, 1 beaten egg, heaping teaspoon butter. Form into loaf, put into hot oven for 10 minutes, cover with 1 part seasoned tomatoes or chili sauce, bake 1 1/2 hrs., basting often, and keeping tomatoes heaped on top. - Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111.

Mock Duck

2 lbs. beef steak. Put in roasting-pan and fill with dressing made as follows:1/2 a loaf of bread, pulled very tine, 1 large onion, chopped fine, 1 large teaspoon poultry dressing, butter size of an egg. Season with salt and pepper, to taste. roll beef steak all around dressing, and fasten, so that it will not unroll, and roast in oven about 1 hr. - Mrs. J. C. Caruthers, 3306 Vernon Ave., Chicago, 111.

Beef Pudding

Stew 1 lb. fat steak until tender, so that it may be picked apart with a fork, place in baking-dish with a large cup of the liquor, and a large spoonful of butter or beef drippings. Make a batter of 1 egg, 2/3 pt. of buttermilk, a scant teasoon of soda, a pinch of salt, and flour enough to make a stiff batter. Pour this over the beef and bake 20 minutes in a hot oven. Turn out on a meat dish, cut in squares, and pour over it a pt. of gravy made from the stock in which the beef was boiled. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Beef Pie With Potato Crust

Put all the small pieces of meat, also the left-over gravy, so as to half fill a baking-pan. Add a lump of butter, a bit of sliced onion, pepper and salt, and enough water to make plenty of gravy. Put over the fire, thicken with a tablespoon of flour; cover it up and let stew gently. Boil sufficient potatoes to fill up the baking-dish, Mash smooth and beat light with milk and butter. Place on top of the meat, brush it over with an egg, place the dish in the oven, let it become brown. - Mrs. C. J. Jeffries, Winnetka, 111.