Mock Duck

Round or flank steak, chopped onion, bread crumbs, salt, pepper, and sage. Place on the round or flank steak a filling of bread crumbs, seasoned with salt, pepper, chopped onion, butter, (or bacon or ham fat), and sage. Roll the steak around the stuffing and fasten with skewers of toath-picks. Place in a casserole. Add a cup of stock or water and bake in a quick oven about 45 minutes. Ac-company this with currant jelly.

Mrs. C. Stahr Hamm, Kingsport, Tenn.

Mixed Meat Loaf

3 lbs. veal shank; 1 lb. sausage; 3 cups dry bread crumbs; 1 cup sweet milk; salt, pepper, pinch of sage. Boil shank and chip meat fine. Mix thor-oughly with the sausage, milk, bread crumbs and se asoning. Form into a loaf and bake until brown. Mrs. C. Stahr Hamm, Kingsport, Tenn.

Scrap Cakes

Take through the meat chopper any kind of cold meat that has been left over, add 1 egg, a little onion, parsley or sage, pepper and salt, and enough cracker crumbs to handle. Mix well; form into cakes, dip into egg, then into cracker crumbs, fry in butter and lard. Mrs. Jacob Trone.

Beef Patties

Chop cold beef fine; beat 2 eggs, and mix with meat, add a little milk, melted butter, salt and pepper. Make into rolls and fry.

Mrs. Samuel Althoff.

Delicious Pork And Beef Loaf

1 lb. of beef of the rounds; 1/2 lb. of pork; grind both; season with pepper and salt to taste; knead all together and make into a long loaf; or if you prefer, make into small cakes; put into a roaster with sufficient water to boil and let it roast slowly. Mrs. Mary Ehrhart, New Oxford, Pa.

Beef Roll

To 1 lb. of raw beef take 1 egg, 4 tablespoonfuls of cracker crumbs, 1 teaspoonful of salt, little pepper.

Roll, wash with egg; bake in slow oven 4 hours.

Mrs. A. L. Benford.

Pot Roast

Select a nice piece of roasting meat. Place in cooking vessel, season with salt and pepper, sprinkle with flour, and a little sugar, with sufficient water to keep from burning, adding more as needed. After removing the meat, by adding a little water you wil have enough stock to make a nice dressing.

Mrs. Jacob Sell.

Spiced Pot Roast

Get a good sized piece of beef and spice with onion, bay leaf, cloves, vinegar, salt and pepper. If vinegar is too strong, add a little water. Spice the meat 24 hours. Take the beef out of spice. Brown on both sides, then add the juice and let boil 2 hours, then thicken with brown flour to make a good gravy. Add a good piece of butter when finished.

Mrs. Charles Heckendorn.

Baked Tongue

Prepare 1 beef or 3 to 4 calve's tongues by sim-mering in plenty of well salted water until they can be readily pierced by a fork. Remove the skin and membrane, place in a roasting pan or skillet with brown sauce prepared in this way:

Brown 1 tablespoonful of butter and 2 of flour, add a quart of the essence from the tongue, if too salt use part water; one minced onion, bay leaf, pepper corn,, 1 tablespoonful of Worcestershire and 2 of tomato catsup. Bake the tongues in this 1 hour. Use cold or hot; if the latter is preferred, seasoning may be added. A sliced potato, carrot or turnip, bit of tomato, are all good. If allowed to cool pour all of brown sauce over the tongues and use in serving. Mrs. Geo. E. Stover.