Cream Sauce

One pint of cream or milk, one tablespoon butter, if cream is used, two if you use milk, two tablespoons flour, one-half teaspoon salt and one-half saltspoon of pepper. Heat the cream in double boiler. Melt the butter in cup until it bubbles. Add the dry flour and beat smooth, add pepper and salt. Stir into boiling cream, cook five min-utes, add grated cheese just before serving.

Nut Dressing

One and one-half cups of bread crumbs, two tablespoons butter, melt butter, add water and throw over crumbs, salt and pepper to taste. Add an onion cut finely, a little sage and a cup of chopped peanuts. Place dressing on top of roast to give flavor. Especially fine for beef or pork. - Edith Martin.

Broiled Ham And Poached Eggs

Cut slices of boiled ham of equal size; broil on a gridiron over a clear fire. Lay on hot dish; on each lay a poached egg, neatly trimmed, and serve.

Steak Rolls

Take very thin slices of round steak and cut them in strips two inches wide and four inches long. Scatter over them a little salt, some chili, parsley and onion chopped fine; roll the strips tightly and fasten with toothpicks. Dip in beaten egg, roll in cracker crumbs, and fry in a pan containing plenty of hot fat.

Meat Balls

This is a good way to use up cold meat which has been left over. Chop the meat very fine, and to every three cups add one egg, well beaten, a small onion, salt and pepper to taste, also a little sage. Mix all together and make into small cakes, roll in flour and fry in hot lard.

Chipped Beef

Shredded beef, parboiled, if any salt. Boil a few minutes in milk, thicken with a little flour and butter rubbed together. Add pepper and butter. Serve with scrambled eggs on the platter. - Mata Newton.

Creamed Chipped Beef

Put a tablespoon of butter in a hot frying pan; put in the chipped beef and brown. Add one cup of hot water, cover and let simmer, while you mix the thickening (one tablespoon flour in a cup of rich milk). Add this to the beef and let it come to boil, stirring constantly.-Mrs. Charles Melrose.

Meat Cakes

Two cups chopped cooked meat, three tablespoons cracker crumbs, two eggs, two tablespoons butter, one small onion (chopped), salt and pepper to taste. Beat eggs light, without separating, melt butter, add crumbs, mix with eggs, butter and meat. Make in flat cakes and fry in butter or drippings.

Roladen

(A German Dish).

For six, take two or two and one-half pounds round steak; cut into pieces about five inches long and three inches wide. Place on each piece a thin slice of bacon and of onion, salt and pepper. Roll tightly and tie with a cord, roll in flour, and fry quite brown in butter. When done, place the rolls of meat in another kettle, just cover with water, and let it come to a boil. Boil about ten minutes and then let simmer from one and one-half to two hours. Remove the meat and cut cord. Make gravy with the flour left in kettle, and strain before using.-Mary Melrose.