Beef Au Gratin

1 cup (4 ozs.) cooked beef 1 cup (4 ozs.) bread crumbs 1 teaspoon chopped onion 1 tablespoon (1/2 oz.) butter substitute

1 tablespoon flour

1 cup (1/2 pt.) stock or water, hot

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon vinegar

Put meat through food chopper, or chop it finely, add crumbs, and mix well. Lightly brown onion in butter, sprinkle in flour, and when browned add stock, stir until smooth, add seasonings, and mix in meat and crumbs. Pour into greased shallow fireproof dish, cover lightly with crumbs (or mashed potatoes), dot with butter substitute, and brown in a hot oven. Serve hot.

Beef Charlotte

Stale bread Gravy or stock Chopped cooked meat

Pepper and salt Butter substitute 1 onion, chopped

Cut fairly thin slices from a stale loaf of bread, lay them on a platter, and pour over sufficient gravy or stock to moisten without exactly soaking them. Grease a fireproof dish, line it with the bread, put in layer of cooked meat, onion, and seasonings, arrange second layer of bread on top, and repeat until dish is almost full, using a good layer of bread crumbs to roof in the charlotte. Dot with butter substitute, bake in moderate oven one hour, serve hot in the same dish.

Cold Meat Patties

2 cups (8 ozs.) cold meat, chopped 1 teaspoon salt

1/2 teaspoon pepper

1/2 cup (1 gill) stock or gravy

1 teaspoon chopped parsley


Grease gem pans, and line them with rounds of pastry. Mix-meat with seasonings, stock, and parsley. Fill pans with mixture, cover with rounds of pastry, trim edges neatly, brush over with milk or beaten egg, and bake thirty minutes in moderate oven.

The meat mixture may be put into timbale cases made as follows: Beat up one egg, add one cup flour, sifted with one half teaspoon each salt and baking powder, then add one tablespoon oil, and three fourths cup of milk, and beat well. Leave in cool place one hour. Heat timbale iron in hot fat, then dip into batter, turn into hot fat, and fry. Drain, fill with mixture, and heat in oven until thoroughly hot.

Cooked Meat En Casserole

2 pounds cooked meat 10 potatoes, peeled and sliced 2 tablespoons (1/2 oz.) flour 1 teaspoon salt

1/2 teaspoon pepper 2 carrots, sliced 1 turnip, sliced 1 onion, sliced

Water or stock

Cut meat into small pieces and roll in flour mixed with seasonings. Place alternate layers of vegetables and meat in a casserole with a final layer of potatoes well sprinkled with salt. Fill with water or stock, cover closely, and cook four hours. Thirty minutes before serving remove cover so that potatoes may brown.

The addition of one cup of cooked peas, either fresh or preserved, adds greatly to the flavor of this excellent dish. Dried peas soaked overnight and carefully cooked are also very good.

Cottage Pie

2 cups (8 ozs.) cold chicken 1 carrot, sliced 1 turnip, sliced 1 onion, sliced

6 potatoes, sliced

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon soy bean flour

2 cups (1 pt.) stock or water

Line a greased pudding or fireproof dish with a layer of cold chicken cut in strips or slices, then put in a layer of the vegetables, sprinkle a little of the flour on each layer, and season with salt and pepper. Now pour in stock or water and cover dish with lid, bake slowly until vegetables are quite soft. Remove lid a short time before it is ready so as to brown nicely.