The Relief Societ Cookbook

Pour milk over crumbs, beat egg; mix all ingredients thoroughly. Cook macaroni until tender. Heat and strain tomatoes after seasoning with salt, pepper, onion and sugar to taste. Put layer of macaroni in baking dish then meat mixture by spoonfuls. Alternate the macaroni and meat in layers, and over all pour tomato sauce. Cover and bake 1 hour. — Mrs. Effie Merrill. POT ROAST OF BEEF WITH VEGETABLES 4 lb. pot roast of beef 2 c. potatoes 1 c. diced carrots 1 c. celery (cut in V2 in. pieces) 1 c. sliced onions Pre-heat large utensil for 25 minutes on high heat and sear roast for 20 minutes turning several times to insure browning all over. During this time the utensil cover should be removed to allow the escape of steam. When thoroughly browned, cover and continue to cook on high heat for 30 minutes. Add the vegetables, 1 tsp. of salt and a little water if desired. Continue to cook 10 minutes on high and then turn the heat to medium and continue cooking for I1 2 hours. 1 can of tomatoes may be added. — Mrs. J. W. Hanison LAMB KIDNEY STEW Soak and pare the kidney and cut in slices. Sprinkle with salt and pepper. Melt 2 tbsp. butter and when hot put the kidneys in. Cook 5 minutes. Season more if desirable. Dredge thoroughly with flour and add V2 c. water or stock. Cook 5 minutes more. Kidneys are tender after a few minutes cooking but soon toughen. Lemon or onion may be used for additional flavor. — Gertrude McCheyne TURKISH PILOT STEW 1 c. rice (cooked) 1 c. tomato 2 cloves garlic IV2 tsp. salt 2 tbsp. fat 1 tsp. paprika 3 c. water or stock V2 c. chopped meat Fry out some of fat in pan. Cut the garlic or onions fine and fry in fat. Put rice in and fry until golden brown. Grind the meat and combine all ingredients in a casserole and bake 1 hr. — Effie E. Merrill. LUNCHEON DISH Chop one clove of garlic, two medium sized onions and two sweet peppers, saute in butter and beef fat, (about 6 tbsp. butter) a few minutes but do not brown. Add two pounds of ground round steak and cook gently about 1 hour. Add a can of tomato juice that has been slightly thickened and about two packages of spaghetti. Add one cup grated cheese, y2 tsp. paprika, a little cayenne, salt and pepper to taste. Put in buttered pan and bake slowly about 2 hours. 1 can corn may be added. — Mrs. Wm. J. Hanson STUFFED HEARTS 2 small calves' hearts 1 cup bread crumbs y2 tsp. poultry seasoning 1 tsp. salt Pepper and boiling water Wash hearts thoroughly and remove any muscular portion Make dressing by pouring boiling water through crumbs, drain well, add seasoning and when cold fill the hearts, cover with boiling water and cook in oven from 4 to 6 hours, drain off liquid and thicken for gravy, sprinkle hearts with buttered crumbs, salt and pepper. Brown in hot oven and serve at once. —Mrs. D. O. Wilcox CANAPES Cut bread in round pieces size of sauce dish, fry one side in butter until a light brown, put on plate and spread with chopped cooked meat which is seasoned with salt and pepper, cut pimento in strips and arrange like a flower. Put white of hard boiled eggs chopped between strips of pimento and yellow of egg in center. Serve with pickles and cheese straws. — Mrs. Anna Whitehead. FRIED LIVER