Flank Steak Roast

About 2 lb. flank steak, pound well. Place in roaster. Cover with 1 can small green peas, 1 can tomatoes, 1 finely-chopped onion, season to taste. Bake slowly until steak is tender. - Mrs. James H. Morey.

Southern Hash

Brown 1 lb. ground round steak in frying pan; add 1 large onion, 1 sweet green pepper and ,3 tomatoes, chopped. Boil 1 cup rice, and when done add to the meat, also 1 egg well-beaten, salt and pepper.

Place in buttered pan and bake 1/2 hour.

- Mrs. Fred Mumm.

Anchovies On Toast

Drain oil from can of anchovies. Chop them finely with little parsley, then pound to a paste, adding in a little of the oil. Spread on shaped bread which has been toasted. Criss-cross with Pimento strips, season with lemon juice.

Livers On Toast

If you can't get Pate de Foie Gras, chicken livers will do just as well. Fry the liver until just firm enough to hold shape. Chop very fine with shalots or parsley and a little onion. Salt and pepper. Spread on bread. Around the edge make a garnish of mashed hard-cooked egg-yolk.

Head Cheese

5 lbs. fresh pork shoulder. 4 lbs. veal, salt and spices.

Cook together, with a veal shank to make sure your cheese will stiffen, until meat is well done. When meat is cold, cut in small pieces, season with salt and spices. Tie meat in towel very tight and place in boiling broth. Remove when meat is thoroughly heated and set in cool place with a weight on. - Mrs. C. U. Olson.

Pilaf Of Lamb

1/2 cup rice, 2 cups cold chopped lamb, 2 tbsp. butter.

Boil rice in plenty of boiling, salted water, until tender. Drain, mix with the finely-chopped lamb, season with salt, pepper, celery salt and butter. Return to fire and heat through; turn in a greased tin mould. Place in oven 10 minutes or until the Pilaf will keep its form when turned out of the mould. Serve with tomato sauce.

- Mrs. C. B. Coon.

Meat Loaf

1 1/2 pounds round steak, 1/2 pound lean veal, 1/2 pound lean pork; grind together twice. Add 2 eggs well beaten and 1 cup of moistened bread crumbs, 1 tsp. salt and pepper. Mould in loaf and bake 1 1/2 hours.

- Mrs. C. J. Preston.

Noodles

2 well-beaten eggs, 1/2 tsp. salt, flour enough to make quite stiff. Roll thin, let dry 2 hours. Cut in strips and cook with meat or chicken 1 hour.

- Mrs. Emma Foster.

Pilaf

1 lb. ground round steak, 1 cup dry rice, 2 cups tomato pulp, 1 quart boiling water, 1 chopped onion, salt and pepper.

Mix together, and bake 1 hour. If too dry add milk a short time before taking from oven.

- Mrs. S. I. Koogle.

Pigs In Blanket

2 lbs. round steak cut in strips about 2 inches wide and 4 inches long. Lay a strip of bacon, piece of bread . and slice of onion on strip of steak and season with pepper and salt. Roll up and fasten with toothpick.

Fry in bacon drippings until thoroughly done. Add water and allow to simmer about 1 hr., or until tender. Remove meat and thicken with flour, for gravy.

- Mrs. Andrew Leaf.

Pork Chops With Apples

6 pork chops, 3 tbsp. flour, 1/4 tsp. sage, 1/2 tsp. salt. 2 cups hot water, 1/2 cup raisins, 3 tart apples, 1 tbsp. vinegar, 1/4 cup brown sugar.

Sprinkle chops with sage and salt and brown in pan. Remove to shallow baking dish. On each chop place 1/2 an apple, pared, cored and filled with brown sugar. Into the fat in pan put flour and salt; brown, adding water to make gravy; bring to boil stirring constantly; add vinegar and raisins. Pour over chops and bake until apples are tender. - Mrs. Ed. Holtz.

Potatoes And Chops

Peel and slice enough potatoes to nearly fill a casserole. Cut fine 2 stalks of celery. Place a layer of celery in casserole, then a layer of potatoes; continue until nearly full. Season, and cover with five or more pork chops. When chops are half done. turn. Bake slowly. - Mrs. James H. Morey.

Potatoes And Ham

Cut potatoes in thick slices and lay in buttered roaster or casserole. Sprinkle with finely-chopped onion, salt, pepper and a little flour; place over them a layer of ham, cut in slices, then another layer of potatoes. Nearly cover with milk and bake in a slow oven 1 hour.

- J. N. W.

Pot Pie Or Dumplings

1 egg well-beaten, 1 cup cold water, pinch salt, 2 tsp. baking powder, flour to make a stiff dough. Stir well. Drop into gravy by small spoonfuls. Be sure not to crowd too many in a kettle. Cook 8 minutes without removing cover, turn over and cook several minutes longer. Will serve 6. - Mrs. C. A. Wright.

Pork Turkeys

Have the pork chops cut thick and sliced through almost to the bone, fill the chop with dressing made as for turkey, sew up the top and bake until tender, the first half hour quickly, then finish slowly.

- Mrs. N. H. Byam.

Sauerkraut And Spare-Ribs

1 can sauerkraut (14 cts.), 2 lbs. spare-ribs. Make a mound of the kraut in the center of a covered roaster, lay the ribs on this mound; salt and pepper to taste. Put in a hot oven for 20 min., then lower gas to minimum and continue to cook for 2 hrs. with no further attention. - Mrs. H. S. Camp.

Fried Sausage Rolls

Roll thin a rich biscuit dough; cut with a biscuit cutter. Fry link sausages; while hot roll one link in each round of dough, pinch the ends together. Bake in medium oven. Serve on a hot platter with brown gravy.

- Mrs. Thomas Savage.