Twenty-five cents worth Hamburg steak, 3/4 cup germea. Season with salt, pepper, thyme and summer savory. Mix together into balls not too large; fry 3 onions cut fine, 2 cloves of garlic and some parsley; add to some meat soup stock (water can be used); when well cooked drop in meat balls and cook 1 hour. Heat 1/2 can tomatoes and add the last thing. Season with 2 tablespoons of catsup and 1 tablespoon Worcestershire sauce. Use liquor for soup; reserve just enough for sauce; thicken with cornstarch and pour over balls before serving. - Mrs. L. A. B.
To each pint of fine chopped cold meat, add 1/2 cup of milk, 1 egg, 1/4 cup dried bread crumbs, 2 tablespoons of butter, 1/2 a teaspoon each of salt and pepper. Put milk in sauce pan; add bread crumbs; cook until smooth; take from fire; add butter and egg (well beaten); add seasoning; then mix thoroughly and add meat to the bread mixture. Put in greased custard cups; stand in shallow pan of hot water; bake in oven about 25 minutes. While these are baking open a can of green peas; flavor with salt, pepper and small piece of butter; thicken with a little flour and cook. Take meat out of oven; put on a large platter; pour peas over and garnish. - Mrs. L. A. B.
Take round steak of medium thickness, cut in strips about 4 inches long and 2 inches wide. Lay on each strip a thin slice of bacon and slices of onion; season with pepper and salt; roll and pin together with 2 tooth picks. Have ready a frying pan with drippings or olive oil (very hot); place birds in this and fry a golden brown. Then place in kettle, cover with boiling water and simmer for 1 1/2 hours. Just before removing from kettle thicken the gravy (salt and pepper to taste). A few olives added to the gravy is an improvement. - Mrs. G. H. F.
Get a slice off the round the beef, cut thin enough to roll; cut into pieces about 5 inches each way; put a small piece of onion, another of ham or salt pork on the meat and shake on a little salt, pepper, sage and thyme. Roll each piece and tie with string; try out a little salt pork and brown the meat in it; add flour and enough hot water to make a gravy to half cover the meat; simmer 3 hours, adding a little hot water now and then as needed; cover closely. - Mrs. H. W. M.
Take shoulder rib chops, trim carefully; beat an egg, add 3 tablespoonfuls of milk, salt and pepper. Have ready some fine bread crumbs and a baking pan with a generous amount of lard and butter smoking hot; dip chops into egg and roll in bread crumbs; place close together in pan and bake in hot oven until rich brown. If there is fat left in the pan add a tablespoon of flour and make a little gravy by adding milk or boiling water, salt and pepper. Round steak cut into small pieces may be used in place of chops. - Mrs. G. H. F.
One pound Hamburg steak, 1 egg, 1 cup bread crumbs, 1 teaspoon ground herbs, 1/4 cup almonds or peanuts, 3 tablespoons tomato. Mix all ingredients thoroughly; season with salt and pepper and onion juice or grated onion; pack tightly into a well greased pan and bake 1 hour. Serve with a tomato sauce. Sauce - Two tablespoons flour, 2 tablespoons butter. Melt butter; add flour and while cooking stir in slowly 1 cup strained tomato juice. - J. P.
"Cousin Jack" Pasties - Make a pie crust of 1 cup of lard to 3 of flour, a little salt and just water enough to mix. Divide into 8 parts; roll each piece as for pie, but have all the same size; take a pie plate about 6 inches in diameter, cover with crust and trim off the surplus. Have ready a filling of raw top round steak and raw potatoes. Cut in dice (1/4 or more), 1 large onion cut fine; season well with salt and pepper. Place as much on each round of crust as will fill it when folded to meet on top; wet the edges of the crust, put a few bits of butter on top of the meat, etc., and then fold the crust to meet, pressing the edges together carefully, making a long shaped turnover. Do not prick; place side by side in baking pan and bake in moderate oven for 1 hour. When crust is nice brown cover with another pan until done. Serve one to each person. Tomatoes cooked with onions and peppers go well with patties. - Mrs. G. H. F.