Smothered Pork Chops

Roll as many pork chops as desired in flour, fry brown in skillet; then lay in roaster and cover with sliced raw potatoes; salt and pepper to taste. Bake 1 1/2 hours in a moderate oven. - Mrs. Wil-loughby.

Hungarian Goulasch

Slice a peeled onion and cook it until brown in 3 tablespoonfuls of fat fried out of salt pork; take out the onion and turn in 1 1/2 pounds of lean, uncooked veal cut in inch cubes; stir and cook the meat until slightly browned, then rejecting the fat, if there be any in the pan, dispose the meat in the casserole; add about a pint of broth, or boiling water, and a teaspoonful of paprika, cover the dish and set to cook in the oven. In the meantime add more fat to the frying pan, and when hot, brown in about a dozen balls cut from pared potatoes, and a dozen small onions; when the onions are well browned, add them to the casserole, and after the meat has been cooking an hour, add a teaspoonful of salt and the potatoes, and, if desired, two tablespoonfuls of flour mixed to a thin paste with cold water. Let cook in all about two hours. Serve from the casserole. - Mrs. Lentz.

Chicken En Casserole

Flour chicken heavy and brown in butter and lard, as you would a young chicken. Place in casserole, season, use the fat left from browning, and pour on milk or water, as preferred. Place casserole in pan of hot water in oven and bake until tender, using more liquid if necessary. - Serve in the casserole. - Mrs. P. S. Skeele.

Round Steak En Casserole

Two pounds of round steak (cut thick), with as much flour pounded into it as it will hold. Brown in hot fat in skillet. Remove and make gravy. Put steak in greased casserole season and cover with gravy. Bake in moderate oven one and a half hours. Potatoes may be cooked in casserole with meat if desired. - Mrs. W. H. Tre-maine.

Potatoes En Casserole

Melt 1/4 cup of butter in frying pan. Have ready 1 quart of balls cut from pared potatoes washed in cold water and dried in cloth. Turn into hot fat and add a teaspoon of salt and a grated onion. Shake the frying pan over a brisk fire to brown the potatoes; then add brown stock or boiling water to cover potatoes; then heat the whole to the boiling point; add a tablespoon of chopped parsley and turn into casserole, cover close and let cook in a moderate oven 40 minutes. - Mrs. Malcolm Bartlett.

Spaghetti And Mushrooms En Casserole

Cook 1 pound of spaghetti in salted water until tender, and drain. Cleanse thoroughly 1 quart of fresh mushrooms and chop finely. Butter the baking dish and, starting with spaghetti, put alternate layers, flavoring each layer of mushrooms with salt and pepper, finishing with a layer of spaghetti. Over this pour a cup of veal or beef stock. Bring to a boil 1 quart of milk, to which has been added a generous lump of butter. Pour over all and cover casserole. Bake one-half hour. - Mrs. J. F. Martter.

Sweet Potatoes En Casserole

Pare potatoes of same size and cut in halves lengthwise; cover with boiling salted water; let boil five minutes then drain. Melt 1/4 of a cup of butter in a casserole, put in a layer of potatoes, and sprinkle thick with maple or brown sugar; add another layer of potatoes, dot with bits of butter and sprinkle with sugar and salt; cover dish and cook in moderate oven. After 20 minutes remove cover; then add, if potatoes seem dry, a little butter and sugar melted in hot water. Let cook 10 minutes longer without cover. - Mrs. Malcolm Bartlett.

Egg Vermicelli

Add the chopped whites of 6 hard boiled eggs to 1 pint of well seasoned white sauce. Pour over crisp, well buttered toast squares. Put the yolks through a ricer as a garnish for the top. - Mrs. J. B. Young.

Caracas Eggs

One teaspoon butter; 1/2 cup mustard; 1 pound cheese; 2 cups chipped beef; 1 large cup tomato juice; 2 eggs; salt, pepper and paprika. Melt butter in chafing dish; add salt, pepper, mustard and paprika; then cheese cut in small pieces, and melt; add tomato juice and chipped beef; then more seasoning if desired. Worcestershire or tobasco sauce may be added. Lastly stir in the eggs, well beaten. As soon as they are set, serve as a rarebit. - Mrs. Edith B. Schofield.

Lobster A La Newburg

One large lobster; 1 tablespoon butter; 3 eggs; 1/2 pint cream; pepper and salt; 1 gill of milk. Cut the choicest parts into small pieces. Put them and the butter in chafing dish; season well with salt and pepper; pour on the milk and cook 10 minutes; add the beaten eggs and cream. Let all come to a boil and serve immediately. - Mrs. J. B. Pinney.

Oyster Patties

Wash 1 quart oysters; heat and remove the beard (small round gristle); chop a little, put back in double boiler or chafing dish with little water or cream, and cook a while. Rub 1 tablespoon flour with 1 1/2 tablespoons butter, add salt, pepper and dash of nutmeg; add this to the oysters and cook well, so as to cook the flour. Just before serving add cream, or whipped cream is better. - Mrs. Thos. Skinner.

Ringtum Diddy

Melt 1 teaspoon butter in chafing dish; add 1 pound New York cream cheese in bits; melt. To a 10c can Campbell's tomato soup add salt, cayenne pepper and Worcestershire sauce to suit taste; 2 eggs beaten separately; add this to the melted cheese and let boil up. Serve on bread toasted on one side or with wafers. - Mrs. C. W. Thompson.