French Meat Balls

Make into a ball 2 pounds round beef steak, minced fine; 3 slices bread crumbed, 1 egg. Season with salt and pepper. Fry considerable salt pork with an onion and brown meat ball thoroughly. Strain fat from pork into enough boiling water to cover meat ball and boil 21/2 hours. Season with salt, pepper, onions and parsley. Stew 1 or more quarts tomatoes and add to meat ball; also a little Worcestershire sauce the last hour of boiling; thicken gravy and serve. - Mrs. W. S. U.

Ham Toast For Breakfast

One pint lean chopped ham, 1 1/2 ounce butter, 2 beaten eggs. Melt butter and put in ham. Season well with pepper and when hot stir in the beaten eggs. Cook until the eggs begin to set; spread on toast. - Mrs. J. W. C.

Ham Timbales

Soak 1/2 tablespoon gelatine in 1 1/2 tablespoons cold water and dissolve in 3/4 cup chicken stock; add 1 cap chopped cooked ham and stir till the mixture begins to thicken; then add 1 cup whipped cream; add 1 tablespoon sherry wine and few grains of cayenne. Mould, chill and serve on lettuce leaves.

Boned Ham (Fine Substitute For Turkey)

Take a good salted but unsmoked ham; remove the bone so as to leave the meat as solid as possible. In place of the bone put dressing made same as for turkey and bake. It is good hot or cold.

Curried Meat

One pint cold diced mutton, veal or chicken, 2 tomatoes, 1 small onion, 1 green chilli pepper, 1 tablespoonful butter, 1 cup stock or water, 1 tablespoonful curry powder, salt to taste. Put thinly sliced pepper, onion and tomatoes in granite baking dish; pour over ingredients 1 cupful of stock, or water in which event use a little more butter; let boil until vegetables are partly cooked. Then put in diced meat, salt and curry powder. Rub powder to paste in water before using; simmer until meat is thoroughly hot; thicken with spoonful of cornstarch in water. To serve - Six good sized potatoes, 1/4 cup cream, 1 tablespoonful butter, salt to taste. Pare and boil the potatoes, then mash them; add cream, butter and salt; beat until very light. Drop this from spoon on top of curried meat, leaving hole in center for escape of steam. Place in quick oven until light brown. Serve. - Mrs. D. C.

Chilli Colorado

One pound lean beef, the tenderloin preferred; 1 spoonful lard, 1/2 teaspoonful vinegar, 1 spoonful flour, 1 small onion chopped fine, salt to taste, cloves, garlic. Cut the beef into small pieces, fry brown in lard; add vinegar, flour and salt; stir well; then add the following sauce: Take out seeds of 8 large chilli peppers after they have turned red; put peppers in a porcelain kettle and cover with boiling water; let peppers remain in this at boiling heat on back of stove until tender; then drain and chop until they are a fine pulp. Press through a sieve, put back on the stove and let boil thoroughly. Should be the consistency of catsup; add the meat already prepared; bring to a boil and serve. If preferred you may add an onion chopped fine and a clove of garlic, also olives.