Fried Sweetbreads

Parboil about 5 minutes cleaned sweetbreads; wipe dry and lard with strips of fat pork; have frying pan hot and well greased with lard or butter; turn frequently while frying. When fully cooked they will have a crisp, brown appearance - Mrs. Stephen Stepanian.

Scalloped Potatoes With Ham

Prepare layers of raw potatoes, sliced, salted and peppered; dot with butter and sprinkle with flour; place a thick slice of ham on top and add enough milk to cook. Or you may place some of the ham in the center of the potatoes instead of all on top. Bake - Mrs C. W. Ryan.

Deviled Steak

One flank steak; 1 large onion; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon paprika; 1 teaspoon mustard; 3 tablespoons vinegar; 2 cups hot water. Melt butter in frying pan; slice onion and fry in the butter; remove onion when it is brown. Cut steak in pieces 3 inches long and 2 inches wide; dredge lightly in flour and fry in the butter. Remove meat from the pan and add to the butter the salt, vinegar, mustard, pepper, paprika and the remaining flour; add the hot water. Replace the steak in the frying pan, cover closely and allow to simmer until the steak is tender; dish on hot plater; pour gravy over it and garnish with fried potatoes. This will serve six persons. - Mrs. Reams.

Goulash

Round steak; onions; 1 1/2 large slices bacon; salt; pepper; potatoes. Take a nice juicy steak and almost as many onions as steak; cut the steak, onions and bacon into small cubes, not too small; put bacon in granite stew pan, add onions and fry till a light brown; add meat and let simmer, stirring occasionally; season with salt and pepper; after everything is steamed thoroughly cover with boiling water and when done, cut half as many potatoes as meat into cubes, and add them to the stew. - Mrs. W. Weinman.

Ham - Baked

Soak ham at least 24 hours. Scrape and clean it well. Place in roaster with a little water and cook slowly two or three hours, or until the skin will peel easily. Peel and rub thoroughly with a mixture of brown sugar and dry mustard. Stick the fat full of whole cloves and pour over the ham 1 cup of vinegar and place back in oven until done. The fat should be crisp and brown when served. Cook altogether about 25 minutes to the pound. - Tested.

Ham Au Gratin

Fill a bake dish with alternate layers of freshly chopped ham and stale bread crumbs; cover with 2 cups milk, mixed with 3 well beaten eggs; salt and cayenne pepper to taste. Bake 30 minutes. - Mrs. Chas. Webster.

Ham Paddies

One cup ham scraps; 1 egg; pepper; 3/4 cup milk. Chop ham fine, add egg, milk and pepper. Bake in muffins pans 20 minutes. Break an egg on each and bake until done. - Mrs. Fred Schmitt.

Roast Lamb With Rice

One shoulder or leg of lamb; 1 cup uncooked rice; 1 can tomatoes; 1 onion (small); salt; pepper; water. Salt the lamb and place in bake dish. Mix the rice with tomatoes, also the onion cut fine, salt and pepper; pour over the lamb with a cupful of hot water and bake about an hour. - Mrs. C. W. Ryan.