POT ROAST.— Take 4 lbs. of stewing beef, a small piece of suet, pat in pot and brown, then cover with water and let come to a boil, then keep at a slow simmer for 4 hrs. While stewing, add 3 medium carrots (put through the chopper), a large onion, whole allspice, pepper and salt to flavor; let stew down until there is just enough liquid for gravy. Or, instead of carrots, put in half a can of tomatoes✪ Pot Roast. — Mrs. John Hansen, 1408 S. 8th Ave., May- wood, 111. BEEF SAUSAGES.-^Chop 3 lbs. of raw beef and 1 lb. of beef suet very fine; add 1 pt. of cold water, 1^/^ tablespoons of salt. 1/5 of a teaspoon of cayenne, 3^ teaspoonful of white pepper, and 1 full teaspoon of sage✪ Beef Sausages, and mix thoroughly. Make into little pats, dredge with flour and fry 6 minutes. Serve at once. — Mrs. Geo. Redmonds, 424 E. 39th St., Chicago, 111. HOW TO COOK BEEFSTEAK.— Sprinkle a little pepper on one side, roll it in flour; use a dish that can be covered tight, first heating it, then pour on boiling water, cover tight, and set it where it -will cook slowly; it will take from ^ to 2 hrs. It may be necessary to add water to keep it covered; salt just before tak- ing out of the dish, then add butter✪ How to Cook Beefsteak, and it will taste much like chicken. — Mrs. Conklin, 914 N. 5th Ave., May wood, 111. BROILED BEEFSTEAK WITH MEXICAN SAUCE.— Broil 11/2 lbs. of thick tend'erloin steak over a brisk fire until juice begins to run. Pour the following sauce over, and serve at once: Mexican Sauce. — Fry 1 sliced onion a delicate brown in a heaping tablespoon of butter, add 2 large peeled and sliced toma- toes, 1 red and 1 green pepper (not too large), chopped fine, leav- 318 MEATS ing in the seeds. Let simmer until tender, add 1 clove of garlic, cut fine, Yz teaspoon of celery salt, and 1 teaspoon of Worcester- shire sau✪ Broiled Beefsteak with Mexican Saucece. — Eloise Jennings, Winnetka, 111. FLANK STEAK.— Em>bedded in fat below the sirloin is a thin strip of lean meat weighing about 2 lbs., called flank steak. This sells for about 25 cents. It is comparatively juicy, but lack- ing in flavor. The dealer pulls off the fat and thin skin under- neath, and then scores the outside upon both sides diagonan3\ Broil about 6 minutes. Serve with a brown or tomato sauce. This steak is often spread with highly seasoned bread dressing, then rolled up tightly and braised with vegetables and a small nuantity of liquid in a casserole. — Mrs. E. Brown, 14 W. Ohio St., Chicago, 111, FRIED TOUGH STEAK.— Pound the st^ak. break the white of an egg into a dish, roll several crackers, dip the steak first in the ^%^, then in the cracker crumbs. Have butter hot in 'onn when you put meat in, add salt✪ Fried Tough Steak, and fry 10 minutes on each side, having a light brown when vou turn, and turn once only, — Mrs. Emil Dillrich. 701 Wells St„ Chicago, 111. HAMBURG STEAK.- 2 lbs. of beef. V- teasr)oon oenoer. 1 tea- snoon s?1t. Vz cud boiling water. 1 small onion, chopped fine. 1 ege, V2 cu-n flour, and Vz cup drippings: chop meat fine, add season- ings, beat eeg, mix it with meat, shaoe in round cakes about 1 inch thick, dredgre with flour and fry in drioping: when browned add V-y cup of boiling- w^ter, cover and simmer for 30 minutes. — ■ Mrs. E. J. Dixon. 3647 Forest Ave., Chicago, 111.

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POT ROAST.— Take 4 lbs. of stewing beef, a small piece of suet, pat in pot and brown, then cover with water and let come to a boil, then keep at a slow simmer for 4 hrs. While stewing, add 3 medium carrots (put through the chopper), a large onion, whole allspice, pepper and salt to flavor; let stew down until there is just enough liquid for gravy. Or, instead of carrots, put in half a can of tomatoes. — Mrs. John Hansen, 1408 S. 8th Ave., May- wood, 111. BEEF SAUSAGES.-^Chop 3 lbs. of raw beef and 1 lb. of beef suet very fine; add 1 pt. of cold water, 1^/^ tablespoons of salt. 1/5 of a teaspoon of cayenne, 3^ teaspoonful of white pepper, and 1 full teaspoon of sage, and mix thoroughly. Make into little pats, dredge with flour and fry 6 minutes. Serve at once. — Mrs. Geo. Redmonds, 424 E. 39th St., Chicago, 111. HOW TO COOK BEEFSTEAK.— Sprinkle a little pepper on one side, roll it in flour; use a dish that can be covered tight, first heating it, then pour on boiling water, cover tight, and set it where it -will cook slowly; it will take from ^ to 2 hrs. It may be necessary to add water to keep it covered; salt just before tak- ing out of the dish, then add butter, and it will taste much like chicken. — Mrs. Conklin, 914 N. 5th Ave., May wood, 111. BROILED BEEFSTEAK WITH MEXICAN SAUCE.— Broil 11/2 lbs. of thick tend'erloin steak over a brisk fire until juice begins to run. Pour the following sauce over, and serve at once: Mexican Sauce. — Fry 1 sliced onion a delicate brown in a heaping tablespoon of butter, add 2 large peeled and sliced toma- toes, 1 red and 1 green pepper (not too large), chopped fine, leav- 318 MEATS ing in the seeds. Let simmer until tender, add 1 clove of garlic, cut fine, Yz teaspoon of celery salt, and 1 teaspoon of Worcester- shire sauce. — Eloise Jennings, Winnetka, 111. FLANK STEAK.— Em>bedded in fat below the sirloin is a thin strip of lean meat weighing about 2 lbs., called flank steak. This sells for about 25 cents. It is comparatively juicy, but lack- ing in flavor. The dealer pulls off the fat and thin skin under- neath, and then scores the outside upon both sides diagonan3\ Broil about 6 minutes. Serve with a brown or tomato sauce. This steak is often spread with highly seasoned bread dressing, then rolled up tightly and braised with vegetables and a small nuantity of liquid in a casserole. — Mrs. E. Brown, 14 W. Ohio St., Chicago, 111, FRIED TOUGH STEAK.— Pound the st^ak. break the white of an egg into a dish, roll several crackers, dip the steak first in the ^%^, then in the cracker crumbs. Have butter hot in 'onn when you put meat in, add salt, and fry 10 minutes on each side, having a light brown when vou turn, and turn once only, — Mrs. Emil Dillrich. 701 Wells St„ Chicago, 111. HAMBURG STEAK.- 2 lbs. of beef. V- teasr)oon oenoer. 1 tea- snoon s?1t. Vz cud boiling water. 1 small onion, chopped fine. 1 ege, V2 cu-n flour, and Vz cup drippings: chop meat fine, add season- ings, beat eeg, mix it with meat, shaoe in round cakes about 1 inch thick, dredgre with flour and fry in drioping: when browned add V-y cup of boiling- w^ter, cover and simmer for 30 minutes. — ■ Mrs. E. J. Dixon. 3647 Forest Ave., Chicago, 111.

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