No life worth living ever comes to good If always nourished on the self same food.

Meat For Sabbath Dinner

Pie made Saturday. Cut two pounds round steak in fine pieces, stew well, add thinly sliced potatoes and two onions, season well. Put on an upper crust of pastry. Bake partly on Saturday and warm over on Sunday. - Mrs. Wm. Tilroe.

Casserole Of Rice And Meat

Steam one cup of rice in three cups boiling water with one tea-spoon salt, one cup steamed rice, two cups cold meat, salt, pepper, celery salt, a little chopped onion, two tablespoons cracker crumbs, one egg, one cup hot water or soup stock. Line the bottom of the casserole with rice, then the meat; add the rest of the rice as a top layer.

Simplified

Place alternately layers of cold rice and meat in a buttered pan and bake.

Baked Veal

A slice of veal from the round, four large-sized tomatoes, or one cup canned tomatoes, one onion, one tablespoon parsley, one teaspoon salt and a sprinkle of pepper. Sprinkle bottom of baking dish with some sliced onions; place veal and spread over with melted butter, then put a little more onion, then tomatoes, cut in small pieces. Bake one and one-half hours; thicken sauce, if not quite thick enough.

Beefsteak Pie

Make a rich crust as for dumplings; roll thin and cut in squares; then cut your steak, previously pounded and salted, into pieces smaller than the squares of crust and enclose each piece of meat in crust, a square above and one below (pie fashion). Put in a baking pan and pour over it boiling gravy, made of milk (or water) and flour, and bake one hour and a half. If your meat is already cooked, half an hour is sufficient. If the meat has little fat, a lump of butter added to the gravy improves it. - Mary Cadwell Barnett.

Roast Pork And Rice

Put a tablespoon of butter in a covered roaster and brown meat all over, on top of stove; then season well with salt and pepper, and flour well. For a four-pound roast, put one and one-half or two teacups of washed rice. Pour boiling water over all, and place in oven. Cook until tender. - Mrs. J. B. Jolly.

Pot Roast

Place a kettle over the fire, put into it a piece of suet as large as your hand, and let it render well, don't let scorch; take out the cracklin and put in two or three pounds of porterhouse roast, turn often until a nice brown, then set the pot on top of the stove and cook slowly for three hours, by adding one pint of water at a time, when needed. Keep covered well. One-half hour before serving, add a small onion chopped fine, or one large ripe tomato. Season to taste, and add flour to make the gravy a little thick. Have from one to one and one-half pints of gravy when done. - Mrs. Cora Vincent.

Swiss Steak

Take four or five pounds of thick round steak. Pound into this as much flour as it will take; brown well both sides in skillet in half lard and half butter. Slice over this two small or one large onion, one large tomato, four tablespoons of canned tomatoes. Pour into this as much water as the skillet will hold. Let simmer slowly for two hours. Keep closely covered. One hour before done sprinkle with pepper and salt. Add water to gravy, if needed.