Swiss Steak

One pound round steak, salt and pepper; dredge well with flour and beat, fold together and beat again, dredging with flour each time folded. Fry brown in a small amount of fat; when brown add one pint boiling water; cover and cook thirty minutes, adding more water as needed. - Nancy Huebner.

Steak And Mushrooms

Take a beef tenderloin; have a skillet smoking hot, place steak in skillet; when about done pour over this about one dozen mushrooms that have been sliced and soaked in salt water and taken out and rolled in flour; then season meat with butter and lard, salt and pepper to taste. When done, make a brown gravy and serve while hot.

Spanish Beefsteak

Four pounds of steak (round), cut two inches thick, stick a few cloves in the top, sprinkle with salt, pepper and flour, and place in oven, after pouring enough boiling water in pan to baste from time to time. Let cook about one hour, then slice onions (one-half inch thick) all over steak, seasoning and basting. When onions are tender pour on a can of tomatoes. Do not use all the liquor of tomatoes. When done and meat is tender, slice cheese thin over top and put in oven until cheese melts. Remove meat to platter, and make gravy by thick-ening with flour. - Alleen Wilson.

Hash

Cold roast or steak shredded, free from gristle and skin. Cook a finely chopped onion in water. When done put in your meat and thicken with a little flour and butter, rubbed together. A little cold gravy or soup stock helps. Season; serve with croutons or on slices of toast. - Mrs. J. B. Jolly.

Breaded Chops

Salt and pepper chops; dip in beaten egg, roll in cracker crumbs and fry in hot lard or butter. Garnish with parsley. - Mary Crawford.

Braised Tongue

Boil and salt a tongue till tender (two or three hours) skin and remove fat. Cream two tablespoons of flour, two tablespoons butter, then stir in two quarts of the stock. Cut the following vegetables into dice and add one carrot, one onion, one potato, one turnip, one stock of celery, five cents worth of fresh parsley; add two bay leaves, one table-spoon of catsup, one tablespoon Worcester sauce, pepper and salt to taste. Stir all of this until it boils. Put the tongue in baking dish and pour stock around it and bake two hours, basting often. - John Martin.

Mint Sauce For Roast Lamb

Six teaspoons chopped mint, three teaspoons granulated sugar and one-half pint vinegar (if vinegar is strong, make one-half water). Place the freshly chopped mint in a bowl; heat the vinegar and sugar together to the boiling point, and pour it over a well beaten egg; beat constantly until it begins to thicken. Season with salt and pepper and pour this over the mint. - Mrs. Charles Melrose.

English Mint Sauce

Chop or mince fine a handful or more of fresh mint leaves. Place in bowl and cover with sugar, let stand over night. In morning add good vinegar (not too strong) and let stand all day, and it is ready for use. I do not strain the vinegar from it, but you can if you prefer. Will keep a long time in bottles.