doine.

Collops are small steaks. Almost any piece of meat will do for this dish but the pieces must be sliced thin and trimmed to be nearly round. Flatten them with the cleaver, salt and pepper and flour them on both sides.

Fry a minced onion in 4 spoonfuls of roast meat fat, and when it begins to color lay in the collops and brown them. Pour in a pint of water or stock, little Worcestershire sauce, salt and pepper and let the collops continue stewing in the sauce until tender, the grease to be | skimmed off as it rises.

The Macedoine of vegetables cannot be made to advantage without good green peas, either garden or French canned, as it is the mixture of colors of vegetables that make. the dish a good one. Cut pieces of carrot, turnip and other vegeta-les in dice and boil them; mix a cupful of these with a cupful of green peas - as many peas as of the others altogether - season with salt and butter, or some white sauce, dish up a spoonful of the Macedoine as a border, and a collop glazed with its own thick sauce in the middle.