Hamburg Beef Loaf

Two and one-half pounds of beef, one and one-half pounds of pork' chopped fine, or ground, two eggs, one cup crackers or bread crumbs' one cup sweet milk, salt, pepper. Mix thoroughly and make into loaf; place in pan and put one pint of hot water over and bake in the oven an hour. Baste often. - Mrs. W. G. Wheatcroft.

Meat Loaf

Two and one-half pounds meat (ground), some fat, three well beaten eggs, one medium-sized onion, one-half cup flour, pepper and salt to suit taste; mix well; put in greased pan with one pint of water and bake in a moderate oven for two hours. - Mrs. I. N. Price, Little Rock, Ark.

Nut Loaf

(Substitute for Cold Meat).

Put through food chopper one cup of English walnuts and one and one-half cups Brazil nuts. Mix with two well beaten eggs, two cups boiled rice and one cup milk. Season with salt. Pack firmly and bake in a well buttered pan in hot oven. - Mrs. Pearl W. Henkle.

Boiled And Baked Ham

A twelve pound ham, one cup vinegar, one dozen cloves, one-half cup molasses, two bay leaves and one-half cup brown sugar. Soak over night in enough cold water to cover the ham. Wash and trim off the hard skin near the bone, put into a kettle, cover with cold water, add the vinegar and molasses, let it come to a boil and cook slowly until tender. About one-half hour to a pound should be allowed for boiling. When about half done add the cloves and the bay leaves. When done set the kettle off the stove and let the ham cool in the brine. When cold take it out of the water, remove the skin; put in a pan and sprinkle with the brown sugar and bake in a hot oven until it is browned. Serve in thin slices.

Souffles

One cup cold chopped meat. Make a cupful of white sauce cooked, a little minced onion, parsley, salt and pepper, two beaten egg yolks, cook this about three minutes. Take from fire, then fold in the stiffly beaten whites. Put in a buttered baking dish and bake half an hour, and serve at once while it is nice and fluffy. - Mrs. E. L. Slocumb.

Ham Toast

One cup of ground or chopped ham, some fat improves the flavor. Blend a tablespoon of butter and one of flour, together. Add one and one-third cups of sweet milk, cook a little, then add ham, and whites of two hard boiled eggs which have been mashed with a fork. Pour on round slices of toast. Grate yolks of eggs over top. Garnish with parsley.

Fried Bacon

Keep on ice, slice very thin; sear in piping hot skillet. Let every bit of grease drop off before putting on platter. - Mrs. J. B. Jolly.

How To Sugar-Cure Meat

To 1000 pounds meat (pork), take sixteen quarts salt, three pounds brown sugar, one pound cayenne pepper, and one-quarter pounds saltpetre. Mix well and salt in the usual way, in a box, so that the brine can run off; leave just six weeks, take up and wash well with hot water, hang up and when perfectly dry, smoke to suit taste. Be sure to cover the box well to exclude air. Let meat get perfectly cool before salting. - George Huebner.

Curing Hams

For each hundred pounds of meat, use ten pounds salt, one-fourth gallon molasses, or two pounds ground sugar, five ounces saltpetre, four ounces black pepper (ground) one tablespoon soda. Put the whole into an iron kettle and boil; skin and lift out into a wooden vessel to cool. Having packed your hams in barrel and weighted down, pour on your brine. Leave them in brine from four to five weeks, according to size. Have them as near one size as possible, so they can all cure alike. It requires about four gallons of water to the hundred pounds. Add pepper after it has been boiled and skinned. Smoke with hickory wood, with a little sulphur to prevent fly. - Miss Lanter-man.

Beef Roast

Wash and wipe dry. Place in very hot oven till seared, on both sides. Take from oven; salt, pepper, dredge with flour, place small lumps of butter on top. Pour pint of boiling water in pan, cover and roast slowly for three hours. - Mrs. George Mathews.