Chop Suey

3/4 pound veal, 3/4 pound pork, 3/4 pound beef, 4 large onions, 2 stalks celery, 2 cups water, 3 tbsp. molasses, 3 tbsp. Oriental Sho You Sauce.

Cut meat fine and fry until very brown; add molas-ses and Sho You sauce. Dice onions and celery and place with meat in deep kettle, add water and cook for 3/4 hour. Season to taste and thicken a very little with flour. Serve with boiled rice.

Boiled Rice For Chop Suey

Cook the rice until tender in salted water. Drain through a colander and let cold water run on it. Reheat in double boiler or the oven.

Mrs. Elmer A. Johnson.

Chop Suey

1 pound sausage and hamburg, 1 small package spaghetti, 6 small onions, 1 pint tomatoes, 1 tbsp. sugar, butter.

Slice onions and fry in butter until brown; cook spaghetti until tender. Mix all together and cook 10 minutes. - Mrs. C. M. Parrish.

Chop Suey

1 1/2 pounds beef, 1/2 pound pork, simmer 1/2 hour in 1 tbsp. drippings, add 1 tbsp. molasses, 1 tsp. salt and simmer 20 minutes longer. Cook 1 1/2 cups chopped celery and 1 1/2 cups chopped onion till tender; add to the meat and cook 15 minutes. Serve with steamed rice.

- Mrs. U. G. Buck.

Chop Suey

1/2 lb. lean beef, 1/2 lb. lean pork, 3 cups celery, 2 cups onion, 1 tbsp. fat, 1 tbsp. sugar, 2 tbsp. Chop Suey sauce, (or more), 1 tbsp. cornstarch, 1/4 tsp. salt, dash of black pepper.

Heat fat in large skillet. Add meat, cut fine. Stir occasionally and let fry until nearly done. Add celery and onion, cut into small bits; also about a cup of water, chop suey-sauce, sugar, salt and pepper. Cook 15 minutes with cover, mix cornstarch in cold water and add, cooking until done. Enough for 4. Serve with rice, boiled or steamed. - Mrs. Frank Camp.