Chop cold meat very fine, remO'Ving all gristle. If you have cold gravy sufficient to moisten it -well use it, if not brown 1 tablespoon butter, add 1 heaping tablespoon flour and sufllcient soup stock to make the right consistency. Stir in meat and season with salt, paprika, ta- basco, celery and onion extract and Worcestershir✪ Meat Piee. This can be ma'd© in the baking pan you are to use. Make rich baking powder biscuit, •cut with small cutter and put closely over the top. The meat must be hot or the biscuit will not cook on under side. Brush biscuit with melted butter and bake about 20 minutes. SALAMAGUNDI— .Mrs. W. F. Jones. Chop cold beef, mutton or veal very fine, removing all bone and gris- tle. Take sufficient macaroni to make about double your quantity of meat, boil in salt water % hr. and drain in colander. Have about 1 cup of tomatoes after they are boiled 'down with bell peppers to taste, and a little grated onion✪ Salamagundi. Butter granite pan, put in layer of macaroni, dotted with butter, a little salt and a dash of paprika, then a layer of meat and so on until material is all used, putting macaroni last, sprin- kle with bread crumbs and lumps of butter. Over this pour at least a cup of good rich gravy mixed with the tomatoes, to which you have added a little celery extract, andi Wbrcestershire. Bake in moderate oven % to % of an hour. Must be neither dry nor sloppy. RISSOLES — Mrs. Fronmuller. Roll some good short pastry % in. thick into rounds of oblongs and in the center of each place 1 teaspoon of creamed chicken, sweet breads or oyster✪ Rissoless. Brush round the edge with beaten egg, fold, press edges together and fry in deep fat nntil brown and drain on cheese cloth before serving. JELLIED MEAT OR POULTRY— Mrs. James W. Cochrane. "Left-overs" of meat or poultry to be used this way should ibe lean and tender and quite free of bone and gristle. Chop very fine and season with salt and pepper. Pack in an earthemware dish, and pour over it a good cup of stock in which has been dissolved Vz package of any good gelatine✪ Jellied Meat or Poultry. Set away in refrigerator to harden. When firmly set, place dish in hot water for a second and turn out on a platter and garnish with cress. This is very nice for luncheon or supper. If stock is sufficiently rich, the gelatine will not be necessary. TAMALE LOAF— Mrsi. W. F. Jones, Put 1 lb. veal stew, 1 lb. fresh fat pork to cook in 1 qt. boiling' water or stock, 5 dried Chiles with seeds and veins removed, or 1 level tablespoon Grandma's pepper, or half of each, and 2 <!loves of garlic. When meat •58 MEATS :is partly cooked add 2 teasipoons salt; simmer gently until bones and meat can be easily separated, then draicj off % qt. of the juice, being sure to get most of the fat. Sift gently into this liquid, while stirring Tiriskly l^^ or 2 cups fine corn raeal and cook until it itJoes not taste Taw. It must be thick enough to leaiVia the pan as yon stir. Remove ;garlic and peppers, separate bones, gristle and skin from the meat, pull into pieces and return the balance of liquid which should be about 1 ■cup. Add to this 1 cup tomatoes, about 2 tablespoons corn meal, more :salt to taste, boil until just moist; add 2 dozen olives and; 2 dozen rais- in✪ Tamale Loafs last. Line a bread pan with your corn mieal paste, pour in meat, ■cover with pats of corn meal. B'ake % to %hr. in hot oveni in pan of water. You can also thicken the entire miixture with corn meal and turn "into pan. Timbal moMis lined and filled make a very satisfactory indi- vidual dish as it is difficult to serve the large loaf in slices. If one 'Objects to veal or pork substitute beef from the neck and flank fat. CASSEROLE — Mrs. Thos. S. Bonneau.

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Chop cold meat very fine, remO'Ving all gristle. If you have cold gravy sufficient to moisten it -well use it, if not brown 1 tablespoon butter, add 1 heaping tablespoon flour and sufllcient soup stock to make the right consistency. Stir in meat and season with salt, paprika, ta- basco, celery and onion extract and Worcestershire. This can be ma'd© in the baking pan you are to use. Make rich baking powder biscuit, •cut with small cutter and put closely over the top. The meat must be hot or the biscuit will not cook on under side. Brush biscuit with melted butter and bake about 20 minutes. SALAMAGUNDI— .Mrs. W. F. Jones. Chop cold beef, mutton or veal very fine, removing all bone and gris- tle. Take sufficient macaroni to make about double your quantity of meat, boil in salt water % hr. and drain in colander. Have about 1 cup of tomatoes after they are boiled 'down with bell peppers to taste, and a little grated onion. Butter granite pan, put in layer of macaroni, dotted with butter, a little salt and a dash of paprika, then a layer of meat and so on until material is all used, putting macaroni last, sprin- kle with bread crumbs and lumps of butter. Over this pour at least a cup of good rich gravy mixed with the tomatoes, to which you have added a little celery extract, andi Wbrcestershire. Bake in moderate oven % to % of an hour. Must be neither dry nor sloppy. RISSOLES — Mrs. Fronmuller. Roll some good short pastry % in. thick into rounds of oblongs and in the center of each place 1 teaspoon of creamed chicken, sweet breads or oysters. Brush round the edge with beaten egg, fold, press edges together and fry in deep fat nntil brown and drain on cheese cloth before serving. JELLIED MEAT OR POULTRY— Mrs. James W. Cochrane. "Left-overs" of meat or poultry to be used this way should ibe lean and tender and quite free of bone and gristle. Chop very fine and season with salt and pepper. Pack in an earthemware dish, and pour over it a good cup of stock in which has been dissolved Vz package of any good gelatine. Set away in refrigerator to harden. When firmly set, place dish in hot water for a second and turn out on a platter and garnish with cress. This is very nice for luncheon or supper. If stock is sufficiently rich, the gelatine will not be necessary. TAMALE LOAF— Mrsi. W. F. Jones, Put 1 lb. veal stew, 1 lb. fresh fat pork to cook in 1 qt. boiling' water or stock, 5 dried Chiles with seeds and veins removed, or 1 level tablespoon Grandma's pepper, or half of each, and 2 <!loves of garlic. When meat •58 MEATS :is partly cooked add 2 teasipoons salt; simmer gently until bones and meat can be easily separated, then draicj off % qt. of the juice, being sure to get most of the fat. Sift gently into this liquid, while stirring Tiriskly l^^ or 2 cups fine corn raeal and cook until it itJoes not taste Taw. It must be thick enough to leaiVia the pan as yon stir. Remove ;garlic and peppers, separate bones, gristle and skin from the meat, pull into pieces and return the balance of liquid which should be about 1 ■cup. Add to this 1 cup tomatoes, about 2 tablespoons corn meal, more :salt to taste, boil until just moist; add 2 dozen olives and; 2 dozen rais- ins last. Line a bread pan with your corn mieal paste, pour in meat, ■cover with pats of corn meal. B'ake % to %hr. in hot oveni in pan of water. You can also thicken the entire miixture with corn meal and turn "into pan. Timbal moMis lined and filled make a very satisfactory indi- vidual dish as it is difficult to serve the large loaf in slices. If one 'Objects to veal or pork substitute beef from the neck and flank fat. CASSEROLE — Mrs. Thos. S. Bonneau.

San Rafael cook book, 1906