Stuffed Cabbage

One solid head cabbage; 1 pound hamburg steak; 2 slices salt pork, chopped; 1 cup bread crumbs; milk or stock; 1 egg; 1/8 teaspoon mace; 1 teaspoon salt; 1/8 teaspoon pepper. Select a well-shaped head of cabbage, weighing about 3 pounds. Cut a slice off the top, and hollow out the cabbage as much as possible, using a knife and spoon. Make a stuffing of the other ingredients, moistening the crumbs with the milk or stock, and season thoroughly. Freshen cabbage in ,salted water for 30 minutes, drain and fill three-fourths with stuffing. Dust with salt, tie in a cloth and steam two hours, or until tender. Serve with tomato sauce. - Mrs. J. H. Nau.

Stuffed Onions

Take medium size; remove skin, let stand in salt water one hour; scoop out middle; fill with hamburger, then bake in pan placed in pan of water. - M. R.

Turkish Pilap

Two cups washed rice; 4 cups chicken or lamb stock; small bunch of parsley, chopped. Fry 3 onions in oil or butter until thoroughly pink, season with salt and pepper and dash of cinnamon. Mix this with rice and add stock and cook rapidly until rice is almost dry. Then place in oven until each grain is a separate flake and all stock absorbed. - Mrs. Stephen Stepanian.

Turnips With Pork

Boil piece of pork one hour; then put in turnips which have been pealed and cut into cubes and let cook another hour. Allow water to boil down to rich gravy and season with salt and pepper. - Mrs. Louise Frankenberg.

Casserole and Chafing Dishes

Beefsteak En Casserole

Use 2 pounds of round steak cut from 1 inch to 1 1/2 inches thick. The steak may be left whole or cut into pieces two inches square. Heat an iron frying pan, rub over the surface with a bit of fat from the meat, put in the steak, and cook, first on one side and then on the other, to harden the meat on the outside and thus keep in the juices; put the meat into the casserole; put in also 1 1/2 dozen pieces each of carrot and turnip. The vegetables may be cut in smaller slices, cubes or triangles, or they may be cut into balls with a French cutter; add also about 1 dozen very small onions, nicely peeled; 1 tablespoon of kitchen bouquet, and a generous pint of brown stock or boiling water. Cover, and let cook very gently in the oven for an hour and a half. After cooking an hour, add salt and more broth if needed. Serve from the casserole. The vegetables may be browned in 1/4 cup of drippings before being put into the casserole. For this style of cooking round steak gives a richer dish than does a sirloin steak, and should be selected when the cooking is to be done in the casserole. - Mrs. H. W. Lentz.

Casserole

Lay slice of ham 2 inches thick in warm water for one hour; at end, of this time place ham in casserole or baking dish, cover with potatoes as for escalloped potatoes, pouring milk over all. Bake one hour covered and one hour uncovered. - Mrs. Chas. Bryson.