Meat Loaf 5 pounds round, solid, lean 8 soda crackers steak 1 teaspoon pepper 4 eges 1 teaspoon salt✪ Meat Loaf. Run meat through meat chopper, remove all fat and gristle. Crush crackers until very fine erumbs. Mix meat, crackers, eggs, salt and pepper together, shape into round loaf and bake in hot oven one hour. Keep basting often with hot wter and butter. Fine for sandwiches sliced cold and used with dressing. ¢’ Mrs. D. A. Jolly. w Meat Loaf 1 pound of beef 1%, pound of pork Ya pound of veal Grind together add 1 eup of bread crumbs and 2 eggs. Season with salt and pepper sprinkle bread crumbs over the top and bake for one hour. Serve with tomato sauce. Mrs. M. L. Ridenhour, Salmon Loaf 1 pound ean of salmon 1 teaspoon salt %4 teaspoon paprica 1 tablespoon lemon juice 2 eggs slightly beaten and milk as directed. 1 cup dry bread crumbs✪ Salmon Loaf Put salmon liquid in a cup, remove skin and bones from salmon. Add liquid with enough milk to fill enp, add remaining ingre- dients and let stand an hour or more. Put in small bread pan lined with paper, thoroughly greased. Bake one hour in moderate oven. Turn out on platter, remove paper carefully garnish with green peas and sliced radishes. Serve ‘with white sauce. Mrs. C. M. Powell. Salmon Croquetts 1 large cup of irish potatoes 1 large can of salmon mashed 1 egg, mustard, salt, red pepper and lemon juice to taste. Mix well, form into pyramid shapes, dip into beaten eggs, roll in cracker and fry a golden brown. Mrs. John H. Rutledge. Old Fashioned Stuffing 2 cups hot mashed _ pota- 3 eggs toes 114 teaspoons salt 3 eups of bread crumbs 1, teaspoon of black pep- 1-3 eup butter✪ Old Fashioned Stuffing per. If for fowl chop gizzard and liver and add to mixture before stirring in liquid. Mix with broth, left from boiling, until a thick batter stage is reached. Mrs. Lois Winecoff Earnhardt. epey Welsh Rarebit 2 eves well beaten 1% teaspoon pepper 2 teaspoons mustard 1 teaspoon flour 14 teaspoon salt 1 pint of milk heated in a double boiler, with 1 pound of cheese. Brine milk to the boiling point, put in cheese and let dissolve, add other ingredients and remove from fire when thick. Mrs. J. §. Carpenter. PICKLES, RELISHES, ETC. Green Tomato Pickle i peck of green tomatoes 6 larve onions sheed. sheed. 1 teacup of salt over both. ‘Mix thoroughly and let it remain over night, pour off liquor in the morning and throw it away. Mix 2 quarts of water and i quart of vinegar, boil 20 minutes, drain and throw liquor away. Take 3 quarts of vinegar and mustard and 12 green peppers chop- ped fine. Boil from one to two hours. Put away air tight. Mrs. W. J. Cline. - Mustard Pickle 4 doz. bunches of celery 1 large cabbage head 1 quart silver onions § green peppers, cut fine. 2 quarts green tomatoes Let stand over mght. Sprinkle with salt. Let stand over night, in the morning rinse in warm water and drain well. 3 quarts best cider vinegar G tablespoons mustard 24% pounds sugar “ tablespoons tumerie. 1 eup flour White mustard seed and celery seed are also good. Cook slow- ly until done then put in the vegetables and let come to a boil, when eold ready for use. - Mrs. Geo. A. Bryant. 23 India Relish 3 quarts green tomatoes 1 quart vinegar 1 quart onions: 3 tablespoons celery seed 6 red peppers 2 tablespoons dry mustard eup salt 1 tablespoon tumeric 34 pounds sugar Grind in food chopper, cook 20 minutes and jar air tight. Home Keonomies Department. Pepper Relish 12 green sweet peppers . 1% eups of sugar 12 red sweet peppers 3 tablespoons of salt 2 pods hot red peppers 214 pints of vinegar. 5 medium onions Remove seeds and grind peppers and onions, cover with boiling water, let stand 5 minutes; squeeze dry and add vinegar, salt and sugar, let come to a boil, put in jars and seal. Mrs. Sam Query. Tomato Ketchup To 1 gallon of pulp, after being stewed, add

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Meat Loaf 5 pounds round, solid, lean 8 soda crackers steak 1 teaspoon pepper 4 eges 1 teaspoon salt. Run meat through meat chopper, remove all fat and gristle. Crush crackers until very fine erumbs. Mix meat, crackers, eggs, salt and pepper together, shape into round loaf and bake in hot oven one hour. Keep basting often with hot wter and butter. Fine for sandwiches sliced cold and used with dressing. ¢’ Mrs. D. A. Jolly. w Meat Loaf 1 pound of beef 1%, pound of pork Ya pound of veal Grind together add 1 eup of bread crumbs and 2 eggs. Season with salt and pepper sprinkle bread crumbs over the top and bake for one hour. Serve with tomato sauce. Mrs. M. L. Ridenhour, Salmon Loaf 1 pound ean of salmon 1 teaspoon salt %4 teaspoon paprica 1 tablespoon lemon juice 2 eggs slightly beaten and milk as directed. 1 cup dry bread crumbs Put salmon liquid in a cup, remove skin and bones from salmon. Add liquid with enough milk to fill enp, add remaining ingre- dients and let stand an hour or more. Put in small bread pan lined with paper, thoroughly greased. Bake one hour in moderate oven. Turn out on platter, remove paper carefully garnish with green peas and sliced radishes. Serve ‘with white sauce. Mrs. C. M. Powell. Salmon Croquetts 1 large cup of irish potatoes 1 large can of salmon mashed 1 egg, mustard, salt, red pepper and lemon juice to taste. Mix well, form into pyramid shapes, dip into beaten eggs, roll in cracker and fry a golden brown. Mrs. John H. Rutledge. Old Fashioned Stuffing 2 cups hot mashed _ pota- 3 eggs toes 114 teaspoons salt 3 eups of bread crumbs 1, teaspoon of black pep- 1-3 eup butter per. If for fowl chop gizzard and liver and add to mixture before stirring in liquid. Mix with broth, left from boiling, until a thick batter stage is reached. Mrs. Lois Winecoff Earnhardt. epey Welsh Rarebit 2 eves well beaten 1% teaspoon pepper 2 teaspoons mustard 1 teaspoon flour 14 teaspoon salt 1 pint of milk heated in a double boiler, with 1 pound of cheese. Brine milk to the boiling point, put in cheese and let dissolve, add other ingredients and remove from fire when thick. Mrs. J. §. Carpenter. PICKLES, RELISHES, ETC. Green Tomato Pickle i peck of green tomatoes 6 larve onions sheed. sheed. 1 teacup of salt over both. ‘Mix thoroughly and let it remain over night, pour off liquor in the morning and throw it away. Mix 2 quarts of water and i quart of vinegar, boil 20 minutes, drain and throw liquor away. Take 3 quarts of vinegar and mustard and 12 green peppers chop- ped fine. Boil from one to two hours. Put away air tight. Mrs. W. J. Cline. - Mustard Pickle 4 doz. bunches of celery 1 large cabbage head 1 quart silver onions § green peppers, cut fine. 2 quarts green tomatoes Let stand over mght. Sprinkle with salt. Let stand over night, in the morning rinse in warm water and drain well. 3 quarts best cider vinegar G tablespoons mustard 24% pounds sugar “ tablespoons tumerie. 1 eup flour White mustard seed and celery seed are also good. Cook slow- ly until done then put in the vegetables and let come to a boil, when eold ready for use. - Mrs. Geo. A. Bryant. 23 India Relish 3 quarts green tomatoes 1 quart vinegar 1 quart onions: 3 tablespoons celery seed 6 red peppers 2 tablespoons dry mustard eup salt 1 tablespoon tumeric 34 pounds sugar Grind in food chopper, cook 20 minutes and jar air tight. Home Keonomies Department. Pepper Relish 12 green sweet peppers . 1% eups of sugar 12 red sweet peppers 3 tablespoons of salt 2 pods hot red peppers 214 pints of vinegar. 5 medium onions Remove seeds and grind peppers and onions, cover with boiling water, let stand 5 minutes; squeeze dry and add vinegar, salt and sugar, let come to a boil, put in jars and seal. Mrs. Sam Query. Tomato Ketchup To 1 gallon of pulp, after being stewed, add

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