Beef Loaf

2 lbs. beef, 1 1b. pork, chopped, 8 crackers, powdered, 1/2 cup milk, 1 egg. salt and pepper to taste.

Mix thoroughly, shape in baking pan, sprinkle with cracker crumbs, place 2 strips of bacon on top. Put enough Water in pan to bake nicely; let it simmer low to make brown gravy. For special occasions, place 3 hard-boiled eggs in the center of loaf before putting in oven.

- Mrs. Ada Saxer, St. Louis, Mo.

Beef Loaf

To 1 pound ground round steak, 1 shredded wheat biscuit crumbled fine, 1 egg, 1/2 cup milk, 1/2 tsp. poultry dressing, salt and pepper. Mix together, form in roll and bake from 3/4 to 1 hour slowly. When made larger a row of hard-boiled eggs may be placed through the center before baking. - Mrs. N. II. Byam.

Scalloped Brains

Soak calves brains in cold water 1 hour. Parboil in salted water 10 minutes, remove the skins. Butter baking dish, put in a layer of the brains, sliced, then a layer of bread crumbs, sprinkle with salt and pepper, dot with butter. Continue until your dish is nearly full. Cover with milk and bake; 3/4 hour in moderate oven.

- Mrs. C. E. Johnson.

"Chili" Kidney Beans And Hamburg

Fry 1 large onion in 2 tbsp. crisco and butter. Make 1 lb. hamburg steak into small flat cakes, roll in flour and brown in skillet with onions, putting onions to one side. Add 1 tbsp. flour and 1 pint water, cook until gravy is thick, add 1 can kidney beans, cooking slowly 1/2 hour; add 1 tsp. Chili powder, cook 10 minutes. Serve hot. - Mrs. M. V. Smurr.

Creamed Bacon (Serve With Corn Bread.)

1/2 lb. bacon - slices 1/8 inch thick, 1 quart milk, 2 tbsp. flour.

Soak bacon in milk for several hours. When ready to use, drain, dip slices of bacon in flour and fry slowly. Remove from pan; add flour and. milk in which bacon was soaked to make a thick gravy. Pour gravy oevr bacon and serve with corn bread or muffins. Enough for 4. A good luncheon or sapper dish.

- Mrs. Frank Camp.

Curried Lamb

Put 4 cups lamb, cut in small pieces, in a kettle; cover with cold water and bring to the boiling point; pour off the water and rinse the meat in cold water. Return to kettle and add 1 quart boiling water, 1 large onion, 1 stalk celery, 3 sprigs thyme, 3 sprigs parsley. Simmer slowly until meat is tender; remove meat and strain the liquor.

Melt 2 tbsp. butter, add 2 tbsp. flour and 1 tsp. curry powder, salt, pepper, and Strained liquor. Cook 3 minutes, add meat, reheat and serve. Garnish with boiled rice. - Mrs. C. E. Johnson.

Deviled Steak

1 flank steak, 1 large onion, 2 tbsp. butter, 2 tbsp. flour, 1/8 tsp. paprika, 1 tsp. each mustard, salt and pepper, 3 tbsp. vinegar, 2 cups hot water.

Melt butter in frying pan and brown onion, remove onion, cut the steak in pieces, dredge lightly with flour and fry in the butter until brown; add the other ingredients and 2 cups hot water. Cover closely and simmer until meat is tender, about an hour. Serve on hot X)latter and garnish with fried potatoes. Will serve 6 people. - Mrs. C. E. Johnson.