Farm and home cook book and housekeeper's assistant

Use clear beef, beef and pork mixed, or clear pork, allowing 1/4 part fat to % part lean. Chop or grind, :?eason with a little chopped onion, or onion juice, add pepper and salt to taste, shape into small, flat cakes, and fry brown on both sides in hot butter or drippings. — [M. A. M., Ind. BEEFSTEAK AND LIVER WAYS 159 Beefsteak Roll ake round steak cut about % inch thick, trim off the fat, spread thickly with a nice dressing, adding some finely minced onion if liked, roll up, and tie securely with a string, or fasten with skewers. Put in a hot dripping pan with hot drippings, on top of the stove, and turn the roll until well browned on all sides, then pour in about 1 pt boiling water and 1 tablesp vinegar, season well with salt and pepper, cover closely, and let simmer on back of stove about 3 hours, by which time it will be nice and brown and tender. Thicken the gravy with a little flour, and serve with the meat. Nice sliced when cold. Can be roasted in the oven, if preferred. — [N. S. C, Cal. Dried Beef with Milk Put butter the size of an egg into a skillet and let brown, then add dry beef, sliced and pulled into small pieces, let fry a few minutes, then add 1 cup water, let boil a few minutes, then add 1 qt milk, and when this comes to a boil stir in 3 tablesp flour mixed to a smooth paste with a little milk. This is a very nice breakfast dish in winter time. — [Mrs. W. W. P., Okla. Hungarian Goulash Put butter size of an egg in a deep spider, add 2 slices fat bacon, 3 or 4 slices onion, a little pepper, and when, smoking hot add steak cut in small pieces. Fry until nicely brown, then add water enough to cover, and 1 tablesp lemon juice. Cover closely and let simmer until tender. Thicken the gravy with a little flour. If wished, potatoes and tomatoes cut in small pieces may be added the last half hour. Goulash should be quite hot with pepper. — [S. E. W., O. Stewed Liver Parboil the liver in salted water and when tender cut into small squares. Thicken 1 qt milk with 2 tablesp flour, add butter size of an egg, and salt and pepper to taste, then put in the pieces of liver, let boil up once more, and serve on hot buttered toast. — [E. P., Mass. Fried Liver (Sour) Fry liver and bacon until nicely brown, then put on a warm platter and fry some onions in the remaining fat, and when brown add % cup vinegar, ^ cup water, and salt and pepper to taste. Let come to a boil, then thicken with a little flour, let boil a few minutes, pour over the liver and bacon, and serve. Heart may be sliced and prepared in the same way. — [Mrs. L. D., Col. Liver Loaf Boil 1 lb liver until tender, chop fine; mix with 2 well- ■ beaten eggs, add 4 boiled and chopped potatoes, a small piece \ of chopped salt pork, fried half done, butter the size of a J walnut, and salt, pepper and sage to taste. Form into a 1 loaf, sprinkle with bread crumbs, and bake. Can also be < shaped into small cakes and fried. — [Mrs. J. A. W., Mo. i Fried Tripe