Swiss Flank Steak

1 1/2 pounds flank steak 2 cups minced onion 2 cups chopped celery.

1 cup grated cheese.

2 cups water Salt and pepper.

Pound flour into steak and place in open pan. Cover first with onion, then with celery, then cheese. Add two cups water and season to taste with salt and pepper. Bake in slow oven one and one-half hours. This will serve five.

Mrs. W. E. J. Gratz.

Smothered Beefsteak

2 1/2 inch round steak 1/2 cup salted flour.

Water to almost cover.

Get upper cut round steak. With edge of heavy saucer pound the flour into the meat, pounding first on one side and then the other. Melt suet or lard in a heavy iron skillet and when very hot, sear the meat well on both sides. Pour on boiling water until meat is nearly covered. Place over low flame and simmer gently for two and a half hours.

Mrs. John A. Scott.

Galantine Meat Loaf

1 pound round steak 1 pound uncooked ham or fresh pork.

1/4 teaspoon pepper 1 teaspoon Morton's Iodized salt.

2 eggs.

1 3/4 cups crumbs.

1/4 teaspoon nutmeg.

Juice and grated rind of 1 lemon.

Grind the meat, add eggs well beaten and remaining ingredients. Pack in a well greased bread, pan, cover with oiled paper and steam four hours. Serve cold and thinly sliced. Good with horseradish sauce.

Mrs. W. C. Gilbert.

Cabbage Roll

1/2 pound chopped lamb.

1/2 pound chopped veal.

1/2 cup washed rice.

1/2 lemon (juice).

1 teaspoon Morton's.

Iodized salt 1/2 teaspoon mustard Cabbage leaf.

Put cabbage leaf in boiling water until limp, mix meat, rice and seasonings and roll in cabbage leaf, and steam for two hours. Serve with tomato sauce.

Mrs. E. A. Manning.

Chop Suey

1/2 pound lean pork shoulder 1/2 pound veal 3 large onions 3 large stalks celery 2 tablespoons corn starch.

1 can mushrooms.

1/4 teaspoon Morton's.

Iodized salt 1/2 cup warm water.

1 tablespoon butter.

2 tablespoons molasses.

Cut meat and vegetables fine. Put the butter into a kettle. When hot put in meat, cover quickly and simmer for a few minutes. Add vegetables and seasonings and simmer until meat is tender. Mix water cornstarch and molasses and add to cooked mixture, stir until thick then serve. If a milder chop suey is desired, use only 1 tablespoon of molasses or a mild molasses.

Mrs. C. D. Hardy.

Meat Souffle

2 cups cold meat, ground 1/2 cup soft bread crumbs 2 tablespoons melted butter 2 tablespoons flour.

2 cups Bowman's milk(hot).

2 eggs 1 teaspoon Morton's.

Iodized salt Dash of pepper.

Mix in order given folding in stiffly beaten egg whites last. Bake thirty-five minutes in moderate oven. Serve hot.

Mrs. H. L. Davis.