One thick slice round steak, small salt pork, 1 pound tagliarini, 1 1/2 cups grated cheese. Cut salt pork into small pieces. Place in stew pan, when well fried add 1 small onion chopped fine; simmer slowly; then add 1 full can tomatoes. When stewed about 10 minutes, add steak cut in small square pieces; salt, pepper, little bay leaf, Worcestershire sauce. Stew slowly until perhaps about 2 hours, maybe more, depends on the tenderness of meat. If tomatoes cook away as they sometimes do, add little water to keep meat moist; stir frequently so it will not burn. Have good sized kettle of boiling water well salted; break tagliarini into small pieces; boil 1/2 hour; drain. When done then place in baking dish a layer of meat, then layer of tagliarini well sprinkled with cheese, also little paprika and so on until dish is filled. You may need more cheese than the above. Place in oven and bake until cheese is a nice brown color, probably about 20 minutes. - Mrs. J. B. S.
Cut the neck or breast in pieces; put in stew pan with some salt pork sliced thin and enough water to cover it; cover closely and let it stew until the meat is tender; then skim free from scum; add a quart of green peas, shelled and more hot water if necessary. Cover till the peas are done well and tender; add bit of butter rolled in flour and pepper to taste; let simmer a few minutes. - S. S.
Take a roast from the round, some 3 inches thick, and with a sharp knife cut across clear through the meat. Into this insert a slice of bacon. Several such incisions may be made. Rub well with salt and pepper and sprinkle with flour. Put the roast into the pan and pour over it a dressing made of one-half cup vinegar, into which has been stirred 1 tablespoon sugar, 1/4 teaspoon mustard and a few whole grains of allspice; add a little water for basting. Good hot. Delicious cold.
Twenty-five cents worth of chopped veal with a little suet, 1 onion, 1 bell pepper, and 1 clove of garlic. Chop'all fine. Soak 2 slices of bread in milk and add to the above. Mix all together with 2 well beaten eggs; add salt and pepper. Make into balls and fry brown. Sauce for above - One pint of strained tomatoes; boil and add a pinch of soda; melt a little butter and mix a tablespoon of flour with it; then add a cup of milk and salt. Slowly mix with tomatoes; add a small can of French mushrooms; let come to a boil and serve with meat. - Mrs. G. M. B.
Cover the meat with hot water; simmer until about half done; then pour off the liquid; set to one side. Then put on meat a small quantity of water; simmer until tender; add milk and butter; thicken with flour. Dumplings are good - One teaspoon of yeast powder, 1 cup flour, a little salt. Stir in milk. Batter should be very stiff. Boil 15 minutes. - Mrs. A. H. MacD.
Now take the stock you have saved from the stew; let it get cold; remove all of the grease; use anything you like for flavoring. Rice and tomatoes we prefer. - Mrs. A. H. MacD.