Meat Loaf With Rice, Peas And Tomato Sauce

2 pounds veal from the shoulder, ground, ¼ pound fresh pork, ground,

½ teaspoonful celery salt or 2 tablespoonfuls finely cut fresh celery, 1 cup bread crumbs, 1 small onion cut very fine, 1 teaspoonful salt, pepper to suit taste.

Press into bread pan or any pan that will make nice looking mold. Bake in medium oven for one hour. Cook one cup rice. When ready to serve, mold rice over loaf until it is "iced" with rice as a cake with frosting. Arrange peas, heated and seasoned in border around loaf. Serve with rich, well seasoned tomato sauce.

A very pretty dish as well as good. Very nice served cold the next day. - Mrs. S. M. Miller.

Linden Stew

2½ pounds round steak, one inch thick. Lay meat on steak board, sift flour over it on both sides, pounding it in until it will absorb no more flour. Brown in butter on both sides in pan, cover with boiling water and cook slowly 2 hours. Add 6 potatoes, half tablespoon salt, half teaspoon pepper when meat has cooked one hour. Add more water if necessary.

Mrs. W. E. Shaw.

Swiss Stew

Round steak, 2½ or 3 inches thick, salt, pepper, and flour it on both sides. Chop well and rub in more flour. Place meat in skillet of hot lard, sear it on both side, then cover with boiling water and boil until tender.

Mrs. W. D. Starnes.

Baked Beef

Select a medium sized round steak about two inches thick. Pound it well and season, covering well with flour, and pound again. Place in baker with a little butter and brown on both sides. Add a pint of water; cover and bake for two hours. - Mrs. C. R. Brewer.

Pot Roast

Place 2 tablespoons of butter and 2 of meat fryings or lard in round bottomed iron kettle, and set over fire. Let it get hot and put roast, which has been nicely washed, into it. Allow the meat to brown all over, turning it frequently. When browned sufficiently cover with boiling water, and as the water boils downs add more. Keep covered and cook slowly until meat is done. Salt when meat begins to get tender. - Mrs. J. H. Riggs.

Chip Beef With Cream Dressing

2 cups chip beef, 2 cups milk, 1 tablespoon flour; 2 tablespoons butter. Mix flour in the milk. When the meat and butter is thoroughly hot add milk. When this is boiling add as many eggs as you have persons to serve, being careful not to break the yolks of eggs. Add salt and pepper, and be very generous in measuring your butter.

Mexican Chilli

1 can tomatoes,

3 good size onions,

2 good size slices bacon, Spice to suit taste,

Garlic, 2 whole ones, Hamburg and suet, 15 cents, 1 can kidney beans.

Mrs. Wilson.

Sweet Breads With Mushrooms

Cut 8 sweet breads into pieces about ½ inch square, stew until tender. One can of mushrooms, sliced and stewed in the liquor about one hour. Then add to the sweet breads 1 cup sweet cream, season with salt and pepper and 1 tablespoon butter. Serve hot.

Mrs. R. L. Sleeth, Pittsburg, Pa.