Savory Beef

1 1/2 cups tomatoes

1/3 cup beef gravy

1/2 onion

4 cloves

1 teaspoon salt

1/8 teaspoon pepper

I 1/2 cups cold roast beef

2 cups cooked spaghetti

1/2 cup bread crumbs

2 tablespoons beef drippings

1 tablespoon butter

Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.

Scalloped Corned Beef

2 tablespoons beef drippings 5 tablespoons flour 1 teaspoon grated onion 1/4 teaspoon paprika

1/4 teaspoon celery salt 1 cup corned beef stock 3/4 cup hot milk 1 1/2 cups corned beef cut in half-inch cubes

1/2 cup Buttered Crumbs (see No. 472)

Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.

Baked Ham And Potato

3 cups well-seasoned mashed potato 1 cup chopped cooked ham 1 teaspoon grated onion 1 teaspoon chopped parsley

1/2 teaspoon mustard 6 pimolas chopped 1/2 cup hot milk 1/4 cup crumbs 1 tablespoon bacon fat

Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.

Ham Mousse

1 1/2 cups chopped cooked ham 1/2 cup soft bread crumbs 1 tablespoon gelatine

1 cup hot milk 1 teaspoon mixed mustard 1/4 teaspoon paprika Whites of 2 eggs

Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.

Corned Beef Hash With Beets

1 1/2 cups corned beef 2 cups cooked potatoes 1/2 cup cooked beets 1 teaspoon grated onion

3/4 teaspoon salt

1 teaspoon Worcestershire sauce 1/4 cup stock or water

2 tablespoons beef drippings

Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.

Savory Hash (Baked)

1 cup cold meat cut fine

2 cups cold cooked potatoes 1/2 onion finely chopped 2 stalks celery chopped, or 1/4 teaspoon celery salt

1 cup tomatoes 3/4 teaspoon salt 1/8 teaspoon pepper

2 tablespoons melted bacon fat or beef drippings

Mix, and bake in casserole in moderate oven forty-five minutes.

Southern Hash

4 raw potatoes 2 green peppers 2 tomatoes 1 onion

3/4 cup stock or water l 1/2 cups cold chopped beef Salt and pepper Toast points

Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.

Liver Patties

2 cups chopped cooked liver 2 cups mashed potato

2 tablespoons finely chopped pickles Salt and pepper

Coarse stale bread crumbs

Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in, a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).

Meat And Tomato Pie

2 cups cooked meat cut in inch pieces 1 can tomatoes drained Salt and pepper 1/4 cup fine crumbs 1/2 cup gravy or stock

1/2 teaspoon onion juice 1 teaspoon Worcestershire sauce Quick Drop Biscuit (see No.429)

In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.

Meat Souffle

1/2 cup dry bread crumbs 1 1/2 cups hot stock or milk 1 tablespoon butter 1 1/2 cups chopped meat 1 cup celery or white cabbage chopped fine

1/2 onion chopped fine 1 1/2 teaspoons salt 1/2 teaspoon paprika Yolks of 2 eggs Whites of 2 eggs

Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.

Meat Shortcake

1 1/2 cups cooked meat chopped 1/2 cup celery tops chopped 1 teaspoon grated onion

1/4 teaspoon salt 1/4 teaspoon paprika 1/2 teaspoon dry mustard 1 cup meat gravy or thickened stock

Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).