Cottage Pie

Alternate layers of mashed potato and highly seasoned minced beef, baking whole in a pie crust in baking dish.

Patties

To 1 cup of chopped cold meat of any kind, add 1 1/2 to 1 1/2 cups of boiled rice, 1 cup of chopped onion, 1 egg, salt and pepper to taste. Mix well and form into patties; roll in toast or bread crumbs, and fry in plenty of fat.

Miss Lena May Sherman, Chicago, 111.

Beef Loaf

To 1 1/2 pounds of round steak, chopped, add 1/2 cup minced onion, salt and plenty of black pepper, 1 egg well beaten, brown 2 cups of bread crumbs in butter, stirring constantly, add to the other ingredients and mix well, if not moist enough add a little cream, milk or water and form into a loaf. Place in a well greased pan or bits of suet may be placed under loaf, cook 30 minutes, pour tomato sauce in pan and bake 3/4 to 1 hour longer.

Tomato Sauce for Beef Loaf: 3 cups tomatoes, 1/2 cup chopped onion, salt and 1 red pepper pod, with seeds removed, take pepper out when same has enough of the pepper flavor. Miss Lena May Sherman, Chicago, 111.

Meat Loaf

3 Pounds beef ground, 1 pound bacon ground, 3 eggs, 3 tablespoons of milk, 1 teaspoon black pepper, 1 teaspoon salt, large, 1 level teaspoon sage, 4 pounded crackers or 1/2 cup of bread crumbs. Mix the meat, salt, pepper, sage and milk. Beat eggs and add crumbs. Mix all in a loaf, mince 1 green pepper and sprinkle over top. Bake 2 1/2 hours. Baste with butter and water while baking.

Mrs. D. B. Harvey.

Meat Loaf

To 1 1/2 pounds of round steak of beef or veal, add 1 pound of the lean of pork shoulder and grind all together, including fat of pork. 1 1/2 Cups cracker crumbs, 1 large or two small eggs, 1 cup sweet milk, 1 teaspoon sage, if liked, salt and pepper to taste. Mix well, mould into loaf, sprinkle top with cracker crumbs, dot with butter, put in casserole and pour 1 pint boiling water around it, cover and bake in oven 1 1/2 to 2 hours. When mixed always broil a small bit to see if it has enough seasoning. Some families prefer 2 tablespoons of minced onion, or 2 or 3 cloves of garlic, to the sage, for flavor. Mrs. G. T. Gaskins.

Casserole Of Beef

Cut lean meat of cold roast beef, or veal, into cubes, removing fat and gristle. Boil 1/4 pound macaroni in salted water until tender and drain. Add left over gravy to stewed tomatoes. Put into casserole alternate layers of meat and macaroni, pouring gravy and tomatoes over each meat layer, cover top with fine buttered bread crumbs and bake over medium flame until brown. Allow two cups of gravy and tomatoes to each cupful of meat.

Mrs. Fred Baumer.

Meat Soufle

2 Cups chopped meat, 1 pint milk, 2 eggs, 1 teaspoon butter, 2 tablespoons flour, chopped onion to taste. Heat milk, mix flour and butter and stir into milk, beat yolks of eggs and add to milk, add to meat and onion, mix well and lastly add the whites beaten until stiff. Mix, put in pan and bake until done. Mrs. Fred Baumer.

Beef Olives

Cut thin slices of steak into 2 by 3 inches. Grate 1/2 slice bread into crumbs. Mix with this a little salt, pepper and very finely minced suet. Add just enough cold water to hold together, a very little is necessary, and spread a layer of this mixture on each piece of meat, roll and tie with white thread to hold in form of roll or fasten with meat skewers. Flour well and fry in hot fat. Remove olives and make gravy by adding flour and water. Return the meat rolls and cook slowly by side of the fire 2 to 3 hours.

Mrs. Ed. Heister.