Left Over Meat

1 cup cold meat, 1 cup bread crumbs, scant, 1 cup milk, 1/4 tsp. salt, 1/8 tsp. pepper, 3/4 tsp. baking powder, 1 tbsp. drippings, 4 eggs.

Put crumbs in bowl, pour over milk, let soak until soft; add the egg yolks and seasonings, mix well, add meat. Beat the egg whites until frothy, add baking powder, fold in the meat mixture. Bake 15 or 20 minutes in moderate oven.

If chicken or veal is used a little sage and celery salt may be added. - Mrs. C. B. Coon.

Mashed Potatoes With Eggs

Beat thoroughly together 2 cups mashed potatoes with 1/2 cup hot milk. Add a little grated onion, salt and pepper, and 6 tbsp. cold ham or other meat, ground. Put in buttered baking dish; cover with cracker crumbs which have been moistened in 1 tbsp. melted butter. Bake in hot oven 10 minutes. Make several depressions in top of potatoes and drop an egg in each. Return to oven long enough to cook the eggs.

- Mrs. W. Chalmers Fort.

Omelet Souffle

Melt 1/3 cup butter and add 1/2 cup flour, 1 1/2 cup milk, 1 tsp. salt, 1/8 tsp. pepper, yolks of 5 eggs well beaten.

Fold in the beaten whites of eggs. Pour in buttered dish and bake in a moderate oven 1/2 hour.

- Mrs. Fred Stewart.

Plain Omelet

Beat the whites and yolks of 6 or 8 eggs separately, 1/2 pt. milk, 1 tbsp. flour, 1/2 tsp. baking powder, salt.

Melt 1 tbsp. butter in a hot baking dish, then add the beaten whites, stir in the beaten yolks, add the milk, flour, baking powder and salt. Bake about 20 min. in a quick oven. - Mrs. U. G. Buck.

Baked Potatoes With Cheese

Bake 6 large potatoes, cut lengthwise, scoop out centers and mash thoroughly. Add 1/3 cup hot milk, 1/4 1b. of pimento or American cheese (grated), 2 small tsp. salt, 1/8 tsp. paprika.

Beat until light and fluffy, refill shells and bake in a hot oven 10 minutes. - Mrs. U. G. Buck.

"Cousin Jack" Paste

Use deep baking dish. Slice potatoes thin and fill to depth of 1 1/2 inches; slice onions thin, to depth of 3/4 inch; place hamburg steak to depth of 1 inch on top of potatoes and onions. Season generously with butter, salt and pepper. Add 1 cup of water; cover with pie crust, rolled about 1/4 inch thick. Bake 1 1/2 hours slowly.

- Mrs. Geo. Tyson.

Shepherds' Pie

Cut left over beef into small cubes or thin slices. Season with salt, pepper, minced onion, celery, salt and paprika. Put into a deep casserole; pour over the meat sufficient gravy to cover. Set in a moderate oven until the meat is thoroughly heated; then add 2 or 3 inches of hot, diced or mashed, potatoes. Bake 15 minutes more or until the potatoes are lightly browned. Garnish with a dash of paprika and minced parsley. Leftover vegetables, such as carrots, peas, string beans, parsnips, etc. may be add with the meat. - Mrs. C. A. Klein.

Shrimps And Peas

Make a cream sauce of 1 large tbsp. butter, 2 tbsp. flour and 1 pint milk. Add a can of peas and a can of shrimps from which the liquid has been drained. Serve on slices of buttered toast.

- Mrs. Samuel C. Wood.