Double Chops

Ask butcher for double chop. They should be very thick; have them rolled like rib roast and fastened with toothpick. Place in well buttered pan; sprinkle with sifted bread crumbs; place small piece of butter on each chop; bake in very hot oven 20 minutes. - A. L. B.

Ham, Southern Style - Put ham on to boil, cooking slowly; when done let cool in its own essence; when cold, remove skin; gash the top with a knife; sprinkle on top of ham 2 teaspoon-fuls of sugar, a little dry mustard, teaspoon of celery salt, cracker crumbs, wine glass of sherry. Put in oven and bake a few minutes; garnish with parsley.

A Very Good Pot Roast

Take 4 or 5 pounds of beef (cross rib is the best), brown on all sides in olive oil; then add enough water to cover it; put in 1 whole carrot, 1 turnip, 1 onion, 1 bay leaf, 1 red pepper, 6 small pieces of celery, 1 small piece of garlic; put on back of the stove and let simmer for 3 hours. Half an hour before dinner salt to taste; put in pot of boiling salted water 1 pound of spaghetti; let boil 20 minutes, at the same time put in with your pot roast 1 can of tomatoes, 1 can mushrooms. Let cook till the spaghetti is done; drain and put on a very hot platter; thicken gravy with browned flour; at last put in chopped parsley. Pour over spaghetti and sprinkle the top with grated cheese. Serve at once. - C. I. M.

Rump Steak

Two slices of rump steak (1 inch thick), 1 cup of stale bread crumbs, 2 tablespoons butter, 1 tablespoon chopped onion, 1 teaspoon of chopped parsley, 1/8 teaspoon pepper, 1/8 teaspoon sage, 1 teaspoon salt, 1 egg. Moisten bread crumbs slightly with hot water; then add the beaten egg, sage, onion, parsley and butter (which has been melted); stir well together and spread between the slices of rump steak and tie together with a stout cord. Put into the baking pan and bake in a hot oven until tender. Baste often with hot water to which a little strained tomato has been added.

Hungarian Goulasch

Cut a round steak into inch square pieces. Put a tablespoonful of drippings and a tablespoon of butter into an iron frying pan and carefully brown an onion finely sliced into the mixture, being careful it does not burn; then add a teaspoonful of Hungarian pepper, taking care not to have the grease too hot, as the pepper burns easily and the gravy will not have the proper color; then add your meat and salt and turn the meat so as to brown it slightly all round, again being careful not to burn the onion. Then add a very little water and cover tightly and let simmer slowly until tender; sift a little flour over it and stir slowly into gravy; adding water enough to make the quantity; salt to taste. - B. B.

Hungarian Goulasch

In a hot saucepan put 1 heaping table-spoonful of butter and 1 of flour; add 3 onions chopped fine and 5 cloves, salt, pepper and red pepper; add 1 cup hot water. Take a spider and put in 1 lb. of Hamburg steak; fry until it changes color. Heat and strain 1 quart can tomatoes; boil 1 lb. of spaghetti broken up; drain off water; grate plenty of cheese; stir all together. Butter a baking dish; fill with mixture and bake brown (about 1/2 hour). - Mrs. E. H. M.