Take 2 strips of tenderloin of pork and wipe clean with a damp cloth. Make a stuffing of stale bread crumbs, highly seasoned with onion, sage, pepper, salt and melted butter. Moisten with milk or melted butter. Place stuffing between the 2 tenderloins, tie all together and bake in a moderate oven until done, basting often with melted butter.
Mrs. J. E. Warren.
Pork Tenderloins Frenched. Roll in flour, egg and plenty of corn flakes. Salt and pepper. Put in pan with a little water and bake 45 minutes. Mrs. E. I. Chase.
Take rib pork chops, put in baking pan and slice onions over each chop, season with salt and pepper and dust with flour. Pour over enough water to almost cover; put in a medium hot oven and bake 3/4 hour, basting often. This is also good, using dressing between two chops.
Mrs. E. B. Pentz.
Pluck and dress like chicken, wipe clean and rub inside and out with salt and pepper; stuff with any of the dressings. Spread with butter, roast in hot oven, steady heat, turning often and basting with salted water, butter and pepper. Roast three-quarters of an hour. Mrs. W. W. Hall, Toledo.
Split down back, placing on broiler inside down, broil slowly at first, basting with butter often. Serve on pieces of toast with currant jelly. Mrs. W. W. Hall, Toledo, Ohio.
Soak sweetbreads in cold salted water over night. Drain and boil in fresh water until tender, then remove all particles of skin or fat. Cover with white sauce, well seasoned, and serve on toast or in patty shells.
Mrs. Harry M. Freed.
Cover 1 lb. sweetbreads with water, add 1 small onion finely diced; cook slowly 1 hour, taking care sweetbreads do not burn. When tender, make white sauce (using 1/2 milk and 1/2 cream); add 1 lb. French button mushrooms and 1/2 teaspoon celery salt. Cook slowly until sauce begins to bubble. Serve in pastry ramekins. Vevia E. Crossley.
Two cups cooked meat, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon onion juice, 1 tablespoon chopped parsley, 1 egg, 1/4 cup fine crumbs, 4 cups cooked rice. Season the meat and mix with the crumbs and beaten egg; add enough stock to make it pack easily. Line a well buttered mold or dish with 3 cups of rice, fill with the meat and cover with remainder of rice. Cover tightly and steam 45 minutes. Serve with tomato sauce. Mrs. C. Westcott.
Put scraps of cold meat through chopper (there should be about 1 1/2 cups); boil 1/2 package of macaroni, add this to the meat with 2 cups of tomato sauce seasoned with cayenne, paprika, onion and a little mushroom ketchup. Put in a baking dish, cover with bread crumbs and brown in oven.
Clean kidney and boil in salt water, changing water several times. When tender, dice and fry in pan of butter, little onion, pinch of caraway seed; add enough flour to make nice gravy.
Boil noodles in soup stock or salt water. When ready to serve, drain noodles, place on hot platter and add the kidney and gravy. Serve hot, with or without toast.
Mrs. Jerome K. Stock.
Two lbs. round steak cut in cubes, 2 teaspoons paprika, and fry until dark brown, using suet to fry in. Put in deep pan and add 3 or 4 onions chopped, 5 medium sized potatoes cut in cubes, 1 tablespoon salt, 3 or 4 chili peppers chopped fine (after seeds are removed). Cover with water and let boil thoroughly. When nearly ready to serve add 1 can kidney beans and enough flour to make like thin cream.
Mrs. W. B. Hazelton.
Put into a basin, 1 1/2 cups flour and 1 salt spoon of salt; stir in 1 pint of milk gradually; beat 2 eggs and add to the batter, when quite smooth. Let this stand 2 hours, then add a pinch of baking powder and pour into dripping pan, with some melted drippings. Bake 1/2 hour.
Mrs. Wm. H. Whittingham.
Two cups of bread flour, 1 cup suet, 2 rounding teaspoons baking powder, 1 level teaspoon salt, 1 egg and 1/2 cup water. Sift flour, baking powder and salt together, then add suet, egg and water. Cook in veal or beef stew for 3/4 hour.
Mrs. A. L. Jones.