A lady of good taste

to make a moist but fluffy filling. Spread mixture on the slices of veal, roll up tight and fasten each bird with a skewer. Mix salt and pepper with some flour and dredge each bird then fry slowly until a nice brown. Half cover with milk or cream and roast in the oven slowly until tender. Remove the skewers and serve the birds on toast pouring the sauce over them. (M. C.) Creamed Sweetbreads sweetbreads sauce: 1 tablespoon lemon juice 2 cups cream buttered crumbs 3 egg yolks, beaten 1 tablespoon butter salt and pepper Remove membranes from sweetbreads and poach gently 20 minutes in salted water to which the lemon juice has been added. Plunge in cold water to harden. Scald the cream and slowly pour over the egg yolks. Return to the double boiler and cook until the cream thickens a little. Add the butter and salt and pepper. Put the sweetbreads in a baking dish and pour the sauce over them and cover with buttered crumbs. Bake until the top is nicely browned. (M. C.) T-Bone Steak 21% to 3-inch steak olive oil black pepper melted butter salt charcoal fire Roll the steak in the black pepper, salt and olive oil. Put over charcoal and cook about 20 to 2% minutes. When finished pour melted butter over the top. (J. C.) Hezca| Pot Roast 4 or 5 pounds sirloin of beef 1 bunch carrots 2 cups water or broth 8 whole onions 6 bay leaves salt 8 peeled whole potatoes green peas Brown the meat on all sides in a large heavy pot. Add the liquid and the bay leaves. Cover tight and cook slowly on top of the stove until the meat is tender. Add the potatoes and onions and cook 15 minutes, then the carrots and cook 15 minutes more and then the peas and cook until all the vegetables are done. Serve on a platter with the vegetables around the roast. (M. C.) Meat Croquettes 3 cups beef or lamb, ground 2 sprigs parsley, chopped 1 cup bread crumbs salt and pepper 2 eggs, beaten cracker dust 1 small onion, ground fat Mix the ingredients well and form into croquettes. Roll in cracker dust and fry until a golden brown. (M. C.) Vegetable Meat Balls 14 pound round steak, ground lima beans white potatoes, cubed fine salt and pepper diced celery 3 tablespoons butter green peas Roll meat into balls and stuff each with the vegetables and dot with butter. Seal well in aluminum foil and bake in the oven 30 minutes. Serve in the aluminum foil at the table. (M. C.) [28] Steak and Kidney Pudding 114 pounds lean round steak flour and butter 1 fresh veal kidney or 1 package pastry mix 8/4, pound calf’s liver deep earthen bowl 2 medium size onions, sliced deep steaming kettle salt and pepper Prepare the pastry and roll out. Line the earthen bowl leaving enough over the sides to fold over the top. Cut the meat in pieces and slice the kidney. Alternate layers of meat and onion rings, sprinkling each layer with a little salt, pepper, flour and melted butter, until the bowl is full. Fold the pastry over the top. Cover the bowl with a piece of old linen and tie securely. Set the bowl in a deep kettle of water and steam, covered, for 5 hours. Remove from the kettle, take off the linen and brown the pastry in a very hot oven. Spaghetti Meat Sauce 2 pounds lean beef, ground 1 medium size can chopped twice mushrooms 2 tablespoons butter 1 teaspoon salt 1 large green pepper, diced 1 teaspoon chili powder 1 can tomatoes, Italian style cooked spaghetti 2 cans tomato sauce Parmesan cheese 2 cloves garlic