Browned Hash

Use any left-over beef you may have and mashed baked or boiled potatoes. Put both meat and potatoes through food chopper. with a small amount of onion. Cut bacon in small pieces and fry, then add meat and potatoes and brown on both sides. Ruby Rice.

Twentieth Century Hash

Six baked potatoes. Remove potato from top, leaving rest of skin unbroken. Season with 1 tablespoon cream, 1 teaspoon salt, 1/8 teaspoon pepper and beat up with fork. Add 1 cup any kind of well seasoned chopped beef moistened with gravy, stock or Worcestershire sauce. Fill skins with mixture, place piece of butter on top and reheat in oven. Cheese may be substituted for meat.

Chili

Put lard the size of an egg in pot or deep skillet. Melt and fry 1 large onion sliced, until brown. Add 1 pound of ground round steak and stir until seared. Add salt, black pepper and chili pepper to taste. 1 Pint of boiling water, 1 pint of tomatoes, 2 medium sized potatoes diced or a cup of chili beans soaked until tender. Cook slowly 45 minutes and thicken with flour. Mrs. C. E. Combe.

Mexican Chili

1 Cup macaroni cooked in 1/2 gallon of boiling salted water. Cook uncovered. Slice 1 medium sized onion into 2 tablespoons of meat drippings and fry to a light yellow. Add 1 cup ground beef and sear, then add 2 cups cooked tomatoes, salt and pepper to taste and cook 5 minutes, add boiled macaroni, cook 5 minutes longer and serve hot.

Mrs. Fred Baumer.

Chop Suey

Cut 1 pound of veal and 1/2 pound of lean pork into small squares, add salt and pepper and cook slowly J hour. Do not add any water. Put in 1 large onion sliced, some celery diced, and 1 dessert spoon of molasses. Cook 30 minutes, stirring constantly, then dust a little flour over the mixture and add little boiling water. Add more salt and pepper if needed, and serve with boiled rice.

Mrs. Ed. Heister.

Chop Suey

1 Pound of steak chopped fine and browned in hot drippings; add 2 cups of tomatoes, 3 onions and 1 bunch of celery chopped and cook 20 minutes. Add 1 pint kidney beans and cook 15 minutes. Season with salt and pepper and serve at once. Mrs. ORVAL FERRELL.

Chop Suey As The Chinese Make It

1 Pound of lean cooked pork and 1 stalk of celery cut in dice shape; 1 cup of Chinese dried mushrooms cut in small pieces after being soaked in water; 2 large onions cut in strips, Chinese sauce. Take an iron pot, Dutch oven preferred, have a hot fire, and put into it 1 tablespoon of lard, then add pork and steam 15 minutes, add the celery and onions and steam 4 or 5 minutes, then put enough water to cover and let steam well; add the mushrooms, white pepper and salt, and 2 tablespoons of Chinese sauce and stir well; keep the lid on and steam 10 minutes longer. (Chinese sauce may be bought at Chinese stores.) Serve the chop suey with rice cooked as follows; Put 1 cup of whole rice into 1 1/2 gallons of boiling salted water and boil 20 minutes. Pour into colander and drain. Dry in oven for 10 minutes.

G. D. SCRAPPLE 1 Pork shank and 1 beef soup bone. Cover with cold water and cook until meat falls from bones. Remove bones and meat, strain liquid and measure. To 2 quarts of liquid add 1 tablespoon of salt and 1 rounding quart of meal and cook same as mush. If meal is first moistened with cold water it will not lump when put into the hot liquid. When done turn into molds. When cold slice, roll in flour and fry. This mush is delicious cooked in the tireless cooker.

Mrs. C. D. Stilwell.

Ponhoss

Cook a leg soup bone weighing 3 pounds in 2 quarts of water, simmering until done. Remove meat from bone and grind fine. Add the ground meat, 2 teaspoons of salt, and 1/2 teaspoon of pepper to the broth; bring to boil and stir in cornmeal slowly until thick as mush, or cornmeal and buck-wheat may be used in the proportion of two cups cornmeal to one of buckwheat. Stir until well cooked. Pour into molds and when cold slice thin and fry until nicely browned. A splendid breakfast dish. Mrs. Clarence Bonnell.