Sauce.

One quart tomatoes. 1 pint water, 1/2ion slieed. pepper, red pepper, 1 level teaspoon salt, 1 bay leaf. This burns easily, so cook if possible in an aluminum kettle set on an asbestos plate. Stir quite often and fifteen minutes before done dip in spoonfuls over the top the following dumpling batter:

Dumplings.

One and a half cups flour sifted three times with 1 heaping teaspoon baking powder and 1/4aping tea-spoon salt, sufficient sweet milk for a very soft dough. Keep covered until done.

Mrs. Wm. Gregory.

Casserole of Rice and Meat.

Line a mold, slightly greased, with boiled rice, fill the center with 2 cups finely chopped cooked mutton, seasoned with salt and pepper, cayenne, onion juice and lemon juice, 1 tablespoon each, 1 egg slightly beaten, and enough hot stock or water to moisten, cover meat with rice. Cover with buttered paper to keep out moisture while steaming, and steam 45 minutes. Serve on platter surrounded with tomato sauce. Veal or beef may be used instead of mutton and gravy instead of water to moisten.

Miss Hanvey, Hollywood, Cal.

Veal Loaf.

Chop 3 pounds of veal and 1/2und of salt pork, add 3 eggs, and 6 crackers crushed. 1 tablespoon salt and pepper, butter the size of a walnut. If not moist enough add sweet milk. Do not bake too fast and baste often with water and butter.

Mrs. C. W. Cord.

Veal Loaf.

Three pounds veal, 12 cup butter, 2 eggs, 15 small crackers or 7 large sodas rolled fine, cup of milk, salt and pepper to taste. Make into a roll, put into the pan a pint of water to baste while baking. Bake l 1/2 hours in good hot oven.

Mrs. A. H. Stover.

Veal Loaf.

Chop fine 3 pounds of leg or loin of veal, and 3/4 pound salt pork, together. Roll 1 dozen crackers, put 1/2 them in the veal with 2 eggs, season with pepper and a little salt if needed. Mix together and make into a solid form, then take the crackers that are left and spread smoothly over the outside. Bake 1 hour and eat cold.

Mrs. M. E. Eads.

Nut Loaf, with Crumbs.

Two cups walnuts. 2 cups bread crumbs ground. Melt 2 tablespoons butter in 1 cup rich milk and add when cool to the nut and crumb mixture. Add 1 tea-spoon salt and 1 heaping teaspoon powdered mixed herbs, say marjoram, summer savory and thyme, a dash of cayenne; then add 1 well beaten egg and work with the hands into firm, oval loaf. Bake in moderate oven, basting often with butter and water. Serve hot with tomato sauce.

Sauce.

Cook 1 tablespoon of chopped onion in 1 tablespoon of butter, add 1 tablespoon flour and when well blended add 1/2 can tomatoes. Salt and pepper to taste. This loaf may be used cold served with mayonnaise.

Miss Alice Claypool

Creamed Corned Beef au Gratin.

Two cups beef, 2 slices onion, 1 cup celery, pour over white sauce made as follows: Two cups milk, 1/4 cup flour, paprika, 1/4 cup butter brown, 1/2 cup cracker crumbs in 2 tablespoons butter. Sprinkle over top of mixture and bake in oven.

Miss Vera De Forest.

Cannelon Of Beef.

One pound of uncooked beef chopped fine, yolk of 1 egg, 1 tablespoon chopped parsley, 1 tablespoon of butter, 2 tablespoons of breadcrumbs. 1 teaspoon salt, 1 teaspoon lemon juice, 3 dashes of black pepper. 1/2 teaspoon of onion juice. Mix all the ingredients together, then form into a roll about 6 inches long, place in a baking pan and bake in quick oven about 30 minutes. Baste often with 1/4 cup of butter melted in a cup of boiling water. Serve with tomatoe sauce poured around it.

Tomato Sauce.

Cook 1 rounded tablespoon minced onion in 1 tablespoon of butter till only slightly colored, add if liked the same amount of minced sweet pepper, celery or parsley, stir in 1 rounded tablespoon flour and 1/4 level teaspoon salt, add gradually from 1 to 1 1/2 cups hot strained tomatoes.

Mrs. Jeter.

Peanut Dressing for Domestic Duck.

Three-quarter cup cracker crumbs, 1/2 cup shelled peanuts finely chopped, !/2 cup rich cream, 2 tablespoons butter, few drops onion juice, salt and cayenne pepper, mixed in order named.