Beef Fritters

Finely chopped roast beef, 1

cup. Chopped parsley, 1 tablespoon. Salt. Pepper.

Onion juice.

Milk, 1 cup.

Flour. 1 cup.

Egg, 1.

Baking powder, 1 teaspoon.

Mix the beef and parsley and season with salt, pepper and onion juice. To make a batter boat the egg, add the milk and the flour sifted with the baking powder. Add batter to the minced beef and drop by spoonfuls into hot fat. Fry brown, drain and serve with currant jelly.

Veal And Ham Pie

Veal cutlets, 2 pounds. Boiled ham, 1/2 pound. Savory herbs, 2 tablespoons. Nutmeg, 1/4 teaspoon.

Mace, 1/4 teaspoon. Pepper and salt. Lemon peel. Egg yolks, 2.

Water, 1 pint.

Cut the cutlets into small pieces, lay them on the bottom of a deep pie dish, sprinkle over seasoning, grated lemon peel and yolks of hard boiled eggs cut in slices. Cut the ham very thin and put in a layer. Proceed till dish is full, with the ham on top. Lay an edge of puff paste on rim of dish and pour in the water, cover with crust of puff paste, ornament with leaves of pastry, brush with yolk of egg and bake 1 1/2 hours.

Mrs. W. F. B., East Boston.

Canadian Meat Pie

Chopped meat, 2 cups.

Onion, 1.

Salt, 1/4 teaspoon.

Pepper, 2 dashes. Gravy or stock, 1 cup. Mashed potatoes, 2 cups.

Cold cooked vegetables, 1 cup.

Any kind of left over meat may be used. It should be chopped fine with the large onion and any cooked vegetables that happen to be on hand. Add seasoning and arrange in baking dish with mashed potatoes forming crust. Bake 1 hour in a good oven.

Beef Olives

Sliced pot roast. Bread crumbs. Grated onion. Salt.

Pepper.

Parsley.

Butter.

Gravy, or bouillon cube.

Cut thin slices of beef from a pot roast and spread each with a little dressing made from soft bread crumbs, seasoned with a little grated onion, salt, pepper, and chopped parsley moistened with melted butter. Roll up, fasten with a wooden toothpick and put in casserole or baking dish. Cover with a sauce made from left over gravy, stock or a bouillon cube dissolved in hot water and slightly thickened. Let simmer slowly on top of stove or in a moderate oven for 3/4 of an hour.

Sausage Tarts

Country sausages, 8. Green pepper, 1.

Onion, 1. Mixed spice.

Salt and pepper.

Make a good puff paste, roll out and cut into strips 4 inches wide and 8 inches long. Remove skins from the sausages, season and add finely chopped pepper, juice of the onion and a pinch of mixed spices. Mash and mix all well together. Spread the mixture on each piece of pastry, roll up and press edges together. Bake in a shallow greased pan from 20 to 30 minutes.

Ham Cakes

Mashed potatoes, 2 cups. Chopped ham, 1 cup.

Bread crumbs, 1 cup. Eggs, 2.

Salt and pepper.

Mix all ingredients thoroughly and shape into cakes. Dip in beaten egg, roll in crumbs and fry brown in deep fat.