Take left-over meat of any kind, or two or three kinds, and put through a food chopper, season same as for ordinary meat loaf; mix with bread crumbs and 1 cup milk, and bake about 1/2 hr. - Mrs. Henry T. Lane, 305 S. 4th Ave., Maywood, 111.

Variation I

(Served hot). - Mix thoroughly 2 cups finely chopped cold meat, 1 cup bread crumbs, 2 eggs, 1 small onion, chopped. Salt and pepper, place in well-buttered basin, cover with buttered paper and set in a large basin of hot water; bake 1 hr.; turn on a hot platter, and serve with gravy. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

Mix well 1 pt. chopped meat, 6 soda biscuits, or bread crumbs, 1 teaspoon onion, chopped fine. Salt and pepper, pinch of sage, if desired. If lean meat is used add a piece of butter and moisten with milk until it will pack in a loaf in a basin. Bake and serve hot for tea. This is a nice dish for tea. - Mrs. E. M. Fay, 1239 N. Clark St., Chicago, 111.