~ _. DRIPPING. Meat scraps, bacon dripping. Save every scrap of fat from a cooked meats, Keep all bacon dripping, and skim every particle of the con- _ gealed grease from the top of gravies, soups, and the liquid in which ham _ and other large pieces of meat are boiled. Mix and bring slowly to a gentle - simmer over the fire, and strain, without rubbing, through a fine sieve. When firm, it is better for frying than any fat you can buy. It may be used ain making cakes and cookies in which spices, molasses, whole wheat or oat- ~ meal are used.—Mrs. A. O. Leonard, Richmond Hill, Ont. . HASH. Left over meat, bread crumbs, left over potatoes. Take equal _ parts of cold, chopped potatoes, meat and bread crumbs, Mix well and fry __ fer about 10 minutes. Serve hot.—Mrs. A. Broman,. Elmira, Ontario. —- OLD FASHIONED HASH. Brown one large or two small onions in half - cup of suet, add sufficient boiling water to cover Six or eight medium-sized potatoes, which have been diced, and stew the mixture half an hour, adding - salt and pepper.—Mrs. G. W. Dawson, Auburn, Ontario. : MACARONI IN CREAM SAUCE. Cook half a cup of macaroni, broken ~ in short pieces, in boiling salted water until tender. Drain and blanch in cold water. Make a sauce of two tablespoons each of butter and flour, one- - fourth a teaspoon salt and a cup of rich milk. -When sauce has boiled, add - the blanched macaroni, and let heat over the water.—Mrs. H, N. Rayner, Box 365, Melita, Man, MEAT -PIE. Left over meat, left over gravy, pie crust, salt, pepper. Take any left over chicken, veal, beef, or other cold meat, chop fine; season with salt, pepper and gravy, put in a baking dish and cover with pastry. . Bake in oven until brown.—Mrs. Chas. Shaw, Cayuga, Ontario. RICE AND MEAT CROQUETTES. One cup of left over boiled rice, 1 _ teaspoon of salt, 2 tablespoons butter, % cup milk, 1 cup of finely left over @ chopped meat (any kind), a little pepper, 1 egg✪ Rice and Meat Croquettes. Put milk to boil and add 3e the meat, rice and seasoning, When this boils, add the egg, well beaten. - Stir one minute. After cooling, shape, dip in egg and crumbs and fry.—_ x Mrs, A. McArthur, Bow Island, Manitoba. SHEPARD PIE. Put cooked meat through chopper, season with salt, pepper and a little onion juice, moisten with gravy, mash potatoes,-add a pee fae 2 beaten egg, melted butter (size of an egg). Place this on meat. Dot with pieces of butter and bake until thoroughly hot and nicely brown on top. > A EB00g dish for left overs.—Mrs. Wm. Hudson. Chatham, Ontario, z Sandwiches S _ Nothing is more tempting than a dainty sandwich, and they are much ein demand for varied purposes, They form a tasty item for a light home a lunch, a prominent part of. the school-child’s menu, and for picnics and 3 socials they are used in large numbers. pi’ They should be simple, wholesome and varied, for there is nothing more € tiresome in a cold lunch than an endless succession of one item of diet. NO TROUBLE TO START MAGNET ENGINE IN COLDEST WEATHER Mr. J. A. Simpson, R.R. No. 2, Camlachie, Ont., says:—My experience with a gasoline engine dates from the day I received my Magnet 5. H.P. . Engine. I never have any trouble starting it in the coldest weather. I have ‘filled the hopper with POLE, I bad to break the ice to get, and started my Tire anountof work I can get from 69 The ingenuity of the preparer may be taxed a little at times, but sand- wiches well repay a little care and thought, and daintiness adds tremen- dously to their success. The bread used should be of rather close texture, and, if possible, a day old. Brown bread makes a good variation, and Scotch scones, or cookies, can occassionally serve the same purpose. POINTS TO REMEMBER IN SANDWICH MAKING

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~ _. DRIPPING. Meat scraps, bacon dripping. Save every scrap of fat from a cooked meats, Keep all bacon dripping, and skim every particle of the con- _ gealed grease from the top of gravies, soups, and the liquid in which ham _ and other large pieces of meat are boiled. Mix and bring slowly to a gentle - simmer over the fire, and strain, without rubbing, through a fine sieve. When firm, it is better for frying than any fat you can buy. It may be used ain making cakes and cookies in which spices, molasses, whole wheat or oat- ~ meal are used.—Mrs. A. O. Leonard, Richmond Hill, Ont. . HASH. Left over meat, bread crumbs, left over potatoes. Take equal _ parts of cold, chopped potatoes, meat and bread crumbs, Mix well and fry __ fer about 10 minutes. Serve hot.—Mrs. A. Broman,. Elmira, Ontario. —- OLD FASHIONED HASH. Brown one large or two small onions in half - cup of suet, add sufficient boiling water to cover Six or eight medium-sized potatoes, which have been diced, and stew the mixture half an hour, adding - salt and pepper.—Mrs. G. W. Dawson, Auburn, Ontario. : MACARONI IN CREAM SAUCE. Cook half a cup of macaroni, broken ~ in short pieces, in boiling salted water until tender. Drain and blanch in cold water. Make a sauce of two tablespoons each of butter and flour, one- - fourth a teaspoon salt and a cup of rich milk. -When sauce has boiled, add - the blanched macaroni, and let heat over the water.—Mrs. H, N. Rayner, Box 365, Melita, Man, MEAT -PIE. Left over meat, left over gravy, pie crust, salt, pepper. Take any left over chicken, veal, beef, or other cold meat, chop fine; season with salt, pepper and gravy, put in a baking dish and cover with pastry. . Bake in oven until brown.—Mrs. Chas. Shaw, Cayuga, Ontario. RICE AND MEAT CROQUETTES. One cup of left over boiled rice, 1 _ teaspoon of salt, 2 tablespoons butter, % cup milk, 1 cup of finely left over @ chopped meat (any kind), a little pepper, 1 egg. Put milk to boil and add 3e the meat, rice and seasoning, When this boils, add the egg, well beaten. - Stir one minute. After cooling, shape, dip in egg and crumbs and fry.—_ x Mrs, A. McArthur, Bow Island, Manitoba. SHEPARD PIE. Put cooked meat through chopper, season with salt, pepper and a little onion juice, moisten with gravy, mash potatoes,-add a pee fae 2 beaten egg, melted butter (size of an egg). Place this on meat. Dot with pieces of butter and bake until thoroughly hot and nicely brown on top. > A EB00g dish for left overs.—Mrs. Wm. Hudson. Chatham, Ontario, z Sandwiches S _ Nothing is more tempting than a dainty sandwich, and they are much ein demand for varied purposes, They form a tasty item for a light home a lunch, a prominent part of. the school-child’s menu, and for picnics and 3 socials they are used in large numbers. pi’ They should be simple, wholesome and varied, for there is nothing more € tiresome in a cold lunch than an endless succession of one item of diet. NO TROUBLE TO START MAGNET ENGINE IN COLDEST WEATHER Mr. J. A. Simpson, R.R. No. 2, Camlachie, Ont., says:—My experience with a gasoline engine dates from the day I received my Magnet 5. H.P. . Engine. I never have any trouble starting it in the coldest weather. I have ‘filled the hopper with POLE, I bad to break the ice to get, and started my Tire anountof work I can get from 69 The ingenuity of the preparer may be taxed a little at times, but sand- wiches well repay a little care and thought, and daintiness adds tremen- dously to their success. The bread used should be of rather close texture, and, if possible, a day old. Brown bread makes a good variation, and Scotch scones, or cookies, can occassionally serve the same purpose. POINTS TO REMEMBER IN SANDWICH MAKING

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