ESCALOPED VEAL AND MACARONI—Boil one-fourth 4 pound macaroni 20 minutes in salt water. Drain and rinse in eold water. Cut into one-half inch pieces. In another vessel chop one pound cold boiled or roast veal; season with sait,_ pepper and a scant teaspoonful curry powder, a pinch of lemon — -peel. Into buttered bake-dish put layer of macaroni, sprinkle - “with pepper and wet with milk; cover this with stratum of the chopped meat, dot with bits of putter ; proceed thus until your. -materials are all used up. ‘When all are in the top layer should ‘be of veal. Butter well, cover with two beaten eggs, which have been mixed with teaspoonful of curry powder, wet with cream. Strew profusely with fine crumbs. Cover and set in oven for 15 minutes or until heated through. Remove COvsn “3 -and brown quickly. 2s ~ FRIED BEEF KIDNEYS—Wash a fresh kidney and. cut n thin slices, rejecting all the hard white portions; lay in old water containing a spoonful of vinegar for half an hour, drain and dry in a cloth.- Put butter the size of half an egg with a spoonful of drippings in a frying pan, and when very. hot throw in the kidney, stir and shake for five minutes; season with salt and paprika, shake over a tablespoonful of flour, and when browned slightly add a half pint of stock or — gravy of any kind.. As soon as a thick, smooth gravy has_ - formed, finish the seasoning with a teaspoonful oe lemon. juice aE ~ and- two of minced parsley. - ee eee 2 — FRIED CALF’S HBREART—Slice heart crossway, soak fits. ~ cold water one-half hour; roll in flour; salt and pepper , : 4 -in butter till brown and thoroughly cooked. Serve hot. One a heart will serve three people.. : _. FRIED HAM—How to have soft, juicy ham: Soak alice ' of ham in just enough milk to cover for several hours, then oe both sides with flour and fry light brown in a little: ta - FRIED LIVER WITH GRAVY—After well aatiae: the liver, . ‘cover, with boiling water and allow to remain for five minutes. ‘Take out of water, drain, sprinkle with salt and pepper, fry bs an hot_ skillet, with one tablespoon. butter. When nice and | ~ brown, pour on enough hot water to cover. Mince one onion into it, allow to simmer until all the water has evaporote then add the same amount again, and, when it boils, thicken — with flour. We like it as well as steak. Beef heart. may be _ FRYING MEATS—Fry all meats in dripping pan in oven. — They require no turning; have better flavor, do not scent thé thouse so much and the top of the stove is free from the greas that Spatters over. Should it spatter in the oven it only-helps to keep the gas ve, ae HASH (Liverwurst)—For the penefit of those who. do mow: Liverwurst is the German name for liver sausage. Boil about six medium potatoes for a pound of liverwurst. ~ Shop an onion fine. When potatoes are boiled mash in your liverwurst and raw onion. Season to taste✪ Hash (Liverwurst).” ft. put pan in oven ad: brown suishtlys ete _ ‘ a Se te wir pe xe i Saellabs Unbeatable ho no Da aS tN Seek a ake i ee

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ESCALOPED VEAL AND MACARONI—Boil one-fourth 4 pound macaroni 20 minutes in salt water. Drain and rinse in eold water. Cut into one-half inch pieces. In another vessel chop one pound cold boiled or roast veal; season with sait,_ pepper and a scant teaspoonful curry powder, a pinch of lemon — -peel. Into buttered bake-dish put layer of macaroni, sprinkle - “with pepper and wet with milk; cover this with stratum of the chopped meat, dot with bits of putter ; proceed thus until your. -materials are all used up. ‘When all are in the top layer should ‘be of veal. Butter well, cover with two beaten eggs, which have been mixed with teaspoonful of curry powder, wet with cream. Strew profusely with fine crumbs. Cover and set in oven for 15 minutes or until heated through. Remove COvsn “3 -and brown quickly. 2s ~ FRIED BEEF KIDNEYS—Wash a fresh kidney and. cut n thin slices, rejecting all the hard white portions; lay in old water containing a spoonful of vinegar for half an hour, drain and dry in a cloth.- Put butter the size of half an egg with a spoonful of drippings in a frying pan, and when very. hot throw in the kidney, stir and shake for five minutes; season with salt and paprika, shake over a tablespoonful of flour, and when browned slightly add a half pint of stock or — gravy of any kind.. As soon as a thick, smooth gravy has_ - formed, finish the seasoning with a teaspoonful oe lemon. juice aE ~ and- two of minced parsley. - ee eee 2 — FRIED CALF’S HBREART—Slice heart crossway, soak fits. ~ cold water one-half hour; roll in flour; salt and pepper , : 4 -in butter till brown and thoroughly cooked. Serve hot. One a heart will serve three people.. : _. FRIED HAM—How to have soft, juicy ham: Soak alice ' of ham in just enough milk to cover for several hours, then oe both sides with flour and fry light brown in a little: ta - FRIED LIVER WITH GRAVY—After well aatiae: the liver, . ‘cover, with boiling water and allow to remain for five minutes. ‘Take out of water, drain, sprinkle with salt and pepper, fry bs an hot_ skillet, with one tablespoon. butter. When nice and | ~ brown, pour on enough hot water to cover. Mince one onion into it, allow to simmer until all the water has evaporote then add the same amount again, and, when it boils, thicken — with flour. We like it as well as steak. Beef heart. may be _ FRYING MEATS—Fry all meats in dripping pan in oven. — They require no turning; have better flavor, do not scent thé thouse so much and the top of the stove is free from the greas that Spatters over. Should it spatter in the oven it only-helps to keep the gas ve, ae HASH (Liverwurst)—For the penefit of those who. do mow: Liverwurst is the German name for liver sausage. Boil about six medium potatoes for a pound of liverwurst. ~ Shop an onion fine. When potatoes are boiled mash in your liverwurst and raw onion. Season to taste.” ft. put pan in oven ad: brown suishtlys ete _ ‘ a Se te wir pe xe i Saellabs Unbeatable ho no Da aS tN Seek a ake i ee

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