Boil 1 cup rice until tender in salted water, line a mould 1/2 an inch deep, chop any kind of cold, tender meat, season to taste, add 1 beaten egg, 2 tablespoons cracker crumbs, moisten with hot water or stock, pack in the mould or cover with rice; steam 45 minutes; turn out on platter, -pour tomato sauce over. This is also good with potatoes in place of rice; have them cooked and mashed, and either baked or steamed. - Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111.

Variation I

2 cups chopped meat, 1 teaspoon salt, 1/4 teaspoon pepper, % teaspoon onion juice, 1 teaspoon chopped parsley, 1 egg (may be omitted, however), 1/4 cup fine bread crumbs, 4 cups boiled rice, stock. Season the meat and mix with the crumbs and beaten egg; add enough stock to make it pack easily. Line a buttered* dish with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly, and steam 45 minutes. Serve with tomato sauce. 1 cup raw rice will give the 4 cups boiled rice. This dish is particularly good if mutton is used. - Mrs. Oscar J. Bannan, 1222 X. Clark St., Chicago, 111.

Variation II

1 cup boiled rice, 1 cup finely chopped leftover meat (beef), 1 teaspoon salt, 2 tablespoons butter, 1/2 cup milk, 1 egg; put milk on to boil, add meat, rice and seasoning; when boiling, add beaten egg. - Mary R. Clark, 2520 S. Wabash Ave., Chicago, 111.