Tomato Sauce

Canned tomatoes, small onion, chopped fine. Thicken very little with flour. Cook, strain and serve hot.

Mrs. F. A. Guthrie, LaSalle, 111.

Pot Roast

Have an iron pot or granite kettle very hot and sear the meat on all sides but do not stick a fork or knife in it, turn it by lifting. When it is all seared pour in one and one-half pints of boiling water and let it cook slowly one and one-half hours. Do not let it stop boiling, add hot water as needed. Turn the meat when about half done. Salt and pepper to suit taste.

Let the liquor simmer down and brown, then add flour and make a thickened gravy. Mrs. W. D. Emerson.

Drop Dumplings

One pint flour, one teaspoon each salt and baking powder, 1 level tablespoon lard, mix very soft with either milk or water. Mould out in little dumplings and lay on top of gently boiling meat (or meat and potatoes). Leave uncovered until they have puffed up until they are twice their natural size (which usually requires about five minutes), replace the cover and cook for fifteen minutes. Try this and your dumplings will never fall or be soggy. Mrs. H. E. Bigelow.

German Klopes

Take cold boiled beef and grind it fine, beat the whites of two eggs very stiff, add to meat and make into little balls. Have ready a kettle with boiling water. Drop balls in, as soon as they come to the top lift out on platter and have a white sauce ready to pour over them.

Sauce For German Klopes

One tablespoon butter, one tablespoon flour, one pint milk. Boil until thick. Mrs. Harry Walter.

Dried Beef

One-half pound dried beef, two tablespoonfuls of butter, one-half pint of milk, one tablespoonful flour, one egg. Put the butter in the frying pan and add the beef. Fry until brown, then add the milk; cream the flour with a little cold milk, then stir it in. Add one egg. Serve on toast.

Pearl Love.

Dressing For Fowls

Take dry bread, break into small pieces and pour warm water over. As soon as all is soaked, press between the hands, place in another dish. To a quart of soaked bread add salt and pepper, one beaten egg, one-half pint of oysters, one-fourth pound of pork sausage, and fat from the fowl cut into small pieces. Mrs. Stella L. Guthrie.

Chestnut Stuffing

Cook one and one-half pints of large chestnuts in boiling water until tender. Shell and press through a vegetable ricer. Season with two rounding tablespoons of butter, a salt spoon of pepper, a level teaspoon of salt and 4 tablespoons of cream. Now add a cup of fine cracker crumbs and one-fourth cup of melted butter. Never put poultry seasoning or sweet herbs into a chestnut dressing. Mrs. Sarah Blee Cooke.