VARIATION III.— Take some left-over beef, put through the chopper, also 1 onion, chopped. Slice some cold potatoes, put po- tatoes and meat in a little dish, a layer of each alternately, season well with salt and pepper, and sage or summer savory, if desired. Pour over all beef gravy, also a little butter. Cover with a close lid and bake in oven. — Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111. VARIATION IV.— Fry 1 sliced onion in ^ of a cup melted butter until a golden brown. Add J4 cup flour, cook until frothy, then stir in gradually 1 pt. of brown stock, season, with salt and pepper. Cook 8 minutes, stir in 3 cups cold meat, cut into smail pieces. Mix well, then turn into a buttered ibaking-dish, cover with seasoned hot mashed potato, brush with egg and brown in the oven. — Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111. VARIATION v.— Have 1 cup cold mince meat, 1 small onion, ^2 cup gravy, y^ teaspoon salt, 1 cup mashed potatoes, }4 cup hot milk, ^2 teaspoon butter, pepper. Put meat, onions (chopped fine), gravy, salt and pepper into a baking-dish. Heat milk and butter together and beat them into mashed potatoes. Cover meat w^ith potatoes, smoothing with a wet knife. Bake in a moderate oven until brown. — Mrs. B. Basil, 2906 Vernon Ave., Chicago, 111. TOMATO MEAT PIE.— Cover bottom of meat dish with bread crumbs, then a layer of cold meat, chopped fine, then a layer of tomatoes, sliced. Repeat as before, having crumbs on the top. 374 LEFT OVER MEAT Season highly with bits of butter and a dash of cayenne✪ Tomato Meat Pie. Bake until brown, and serve <hot. — Mrs. H. Dukes, 3618 S. State St., Chi- cago, 111. PILAFF OF MEAT.— i^ cup of rice, 2 cups of chopped cold lamb, 2 tablespoons of butter✪ Pilaff of Meat. Boil the rice in plenty of boiling, salted water for 20 minutes, or until tender. Drain and mix with the finely chopped meat, which should be seasoned with salt, pep- per, and a few drops of celery extract. Add the 'butter, melted, and when the meat is heated turn the rice and meat into a greased tin mold. Place in the oven for 10 minutes, or until the pilaff will keep its form when turned out of the mold. Serve with tomato sauce. — Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. POTTED HAM. — Mince cold cooked ham, mixing lean and fat together; pound in a mortar, seas-oning at the same time with a little cayenne pepper, pounded mace and mustard✪ Potted Ham. Put into a dish and place in the oven for J^ hr.; afterward pack it into pots or little stone jars, covering with a layer of clarified butter (luke- warm), tying bladders or paste paper over them. This is con- venient for sandwiches. The butter may be used again for basting meat or for making meat pies. — Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111. PRESSED BEEF.— Put through food chopper, 1 cup cold roast beef and 1 hard-boiled egg; add 1 teaspoon mustard, and season with salt and pepper to taste. Moisten the whole with vinegar✪ Pressed Beef, and press. The amount may be doubled as often as liked for larger quantity. — Mrs. A. C. Christian, 21 W. 37th St., Chi- cago, 111. MEAT PUDDING.— In a buttered dish spread alternate lay- ers of rice or macaroni, tomatoes and chopped meat (left-overs). Put a cup of rice, cover the top with powdered bread crumbs✪ Meat Pudding. Bake 14 hr. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

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VARIATION III.— Take some left-over beef, put through the chopper, also 1 onion, chopped. Slice some cold potatoes, put po- tatoes and meat in a little dish, a layer of each alternately, season well with salt and pepper, and sage or summer savory, if desired. Pour over all beef gravy, also a little butter. Cover with a close lid and bake in oven. — Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111. VARIATION IV.— Fry 1 sliced onion in ^ of a cup melted butter until a golden brown. Add J4 cup flour, cook until frothy, then stir in gradually 1 pt. of brown stock, season, with salt and pepper. Cook 8 minutes, stir in 3 cups cold meat, cut into smail pieces. Mix well, then turn into a buttered ibaking-dish, cover with seasoned hot mashed potato, brush with egg and brown in the oven. — Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111. VARIATION v.— Have 1 cup cold mince meat, 1 small onion, ^2 cup gravy, y^ teaspoon salt, 1 cup mashed potatoes, }4 cup hot milk, ^2 teaspoon butter, pepper. Put meat, onions (chopped fine), gravy, salt and pepper into a baking-dish. Heat milk and butter together and beat them into mashed potatoes. Cover meat w^ith potatoes, smoothing with a wet knife. Bake in a moderate oven until brown. — Mrs. B. Basil, 2906 Vernon Ave., Chicago, 111. TOMATO MEAT PIE.— Cover bottom of meat dish with bread crumbs, then a layer of cold meat, chopped fine, then a layer of tomatoes, sliced. Repeat as before, having crumbs on the top. 374 LEFT OVER MEAT Season highly with bits of butter and a dash of cayenne. Bake until brown, and serve <hot. — Mrs. H. Dukes, 3618 S. State St., Chi- cago, 111. PILAFF OF MEAT.— i^ cup of rice, 2 cups of chopped cold lamb, 2 tablespoons of butter. Boil the rice in plenty of boiling, salted water for 20 minutes, or until tender. Drain and mix with the finely chopped meat, which should be seasoned with salt, pep- per, and a few drops of celery extract. Add the 'butter, melted, and when the meat is heated turn the rice and meat into a greased tin mold. Place in the oven for 10 minutes, or until the pilaff will keep its form when turned out of the mold. Serve with tomato sauce. — Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. POTTED HAM. — Mince cold cooked ham, mixing lean and fat together; pound in a mortar, seas-oning at the same time with a little cayenne pepper, pounded mace and mustard. Put into a dish and place in the oven for J^ hr.; afterward pack it into pots or little stone jars, covering with a layer of clarified butter (luke- warm), tying bladders or paste paper over them. This is con- venient for sandwiches. The butter may be used again for basting meat or for making meat pies. — Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111. PRESSED BEEF.— Put through food chopper, 1 cup cold roast beef and 1 hard-boiled egg; add 1 teaspoon mustard, and season with salt and pepper to taste. Moisten the whole with vinegar, and press. The amount may be doubled as often as liked for larger quantity. — Mrs. A. C. Christian, 21 W. 37th St., Chi- cago, 111. MEAT PUDDING.— In a buttered dish spread alternate lay- ers of rice or macaroni, tomatoes and chopped meat (left-overs). Put a cup of rice, cover the top with powdered bread crumbs. Bake 14 hr. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

The Cook County cook book