'I'o -i cupruis ol' lint'ly chopped cooketl meat add 1 cupfid of tomatoc-;. a luedium sized ojiion cut fine, a cu]) of meat gravy and water enouuii to keep from bui'iiing'. Salt and red pepper to suit taste. Stew for ^ hour. ^Ii;s. Kym;. Norwegian Beef Balls. One lb. of beef cho|)ped bile, without ^ii'istle or fal, 1 i.''ood sized onion chopped line, :'. cu]) of butter ])ef()i-e it is melted. 1 teaspoon of salt. .] teaspoon of |)epper. -o- teaspoon of sa^i'e. 1 teaspoon of ;:in,ui^i-. .1 lup of sweet milk; mix all toncthei- thorouo-]dv. malce in i-ound iialls and I'vv a li^hl brown in butlei' oi' beef drippin^u's. Very nice when cold sliced thin for luiicli. M i;s. F. A. 'Pox nkskn. Pilau. Put in a' spider 1 tal)les|)oi)nfid of l)utle)-. 1 small onion ch()|)i)ed line, when onion is brown add 1 cupful of uiu-ooked rice which has been well washeil and di-ained. Cook both until rice is well browned, then add to this 1 (piart (d' ripe tomatoes (oi- 1 can). As fast as the rice absorbs the tomato juice, add some; boiliuf;' water, until i-ice is (piite soft, then add 1 cupful of chopped cooked meat — beef, veal, chicken oi- mutton or whatevei- cold meat you may haxc. .lust let the meat get hot, add salt, peppei-. ami if tonnitoes ai'c ai'id add I lea-poonful of sugai'. This dish rc(|uires 1 hour's cooking o\-ei' a bi-isk lire. Miis. W. 1-;. DuAIvE. Meat Souffle. Make 1 cup of i-ream sauce and season with chopped parsley and onion juice. Stir 1 cup of cho|ij)ed meat (chicken, fresh t<mgue. xcal. oi' lamb) into the sance. When hot add beaten volks of '.' eggs, cook 1 minuti' aiul set away to cool. When cold stir in whites Ijeaten stilf. Jiake in Inittered dish about ''it minutes, and serve immediately. If for Innch serve with mnshroom sance. Mushroon\ Sauce. One |)int of hot stock. 'I tablespoons of minced onion. "3 tal)les|)oons id' butter. ■J heaping tal)lesp(X)ns of flour. \ teaspoon of salt, i salts]>oon of pepper. 1 table- sijoon lemon juice, carmel enough to color. .1 can of mushi-ooms, whole (jr quartered. Mince the onion and fry it in butter o minutes. Be cai'efnl not to bui-u it. When the butter is brown, add the dry tionr and stir well. Add the hot stock, a little at a time, and stir ra|)idly as it thickens, until perfectly smooth, add the salt 32 SUPERIOR COOK BOOK ;"!n(l |)0|)|tiM-, iisiiii^ iiii)i-c ifliigli seasoning be dcsirerl. Siininer 5 minutes, and strain In Triiio\(' niiimi : add niii^livooms and lieat thoronglilv. M]!S. C. V. E. TOWXSEND. Daube. Tlii-CL' 111' I j)()iiiids iciidci-, l(':ni Im'cI' (a i-'HM]) roa-t is host). lJenio\e tlie fat, put into a saucepan and cdvci' ]ialJ' way witli cold watei'. l^laee on ])ac\\ of the stove and lit siiiinici' until tlie juice is well cxti'actod IVoui tlu' iiu'at. Tlien put in tlie sauce- pan witli tlie'hrcl' a sliced onion, a sliced loniato, a sliced potato, a few cloves, celery seed to taste, and cover closely; let cook until nearly done, basting the meat oc- casionally willi ^he dressing. Wlien nearly done have some browned flour made into ■1 smooth ])aste wilh a little watei'. some salt✪ Daube and p)e})pe]'. Mix this with gravy and \egetal)les in the saucepan and let hoil. AVIien ready to serve add a dessertspoonful of \\'(»i'cesiershire sauce. I'hu-e the meat iji a hot dish, poui' ovei' the daube and serve. Meat Scalloped with Tomatoes. ✪ Meat Scalloped with Tomatoes

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'I'o -i cupruis ol' lint'ly chopped cooketl meat add 1 cupfid of tomatoc-;. a luedium sized ojiion cut fine, a cu]) of meat gravy and water enouuii to keep from bui'iiing'. Salt and red pepper to suit taste. Stew for ^ hour. ^Ii;s. Kym;. Norwegian Beef Balls. One lb. of beef cho|)ped bile, without ^ii'istle or fal, 1 i.''ood sized onion chopped line, :'. cu]) of butter ])ef()i-e it is melted. 1 teaspoon of salt. .] teaspoon of |)epper. -o- teaspoon of sa^i'e. 1 teaspoon of ;:in,ui^i-. .1 lup of sweet milk; mix all toncthei- thorouo-]dv. malce in i-ound iialls and I'vv a li^hl brown in butlei' oi' beef drippin^u's. Very nice when cold sliced thin for luiicli. M i;s. F. A. 'Pox nkskn. Pilau. Put in a' spider 1 tal)les|)oi)nfid of l)utle)-. 1 small onion ch()|)i)ed line, when onion is brown add 1 cupful of uiu-ooked rice which has been well washeil and di-ained. Cook both until rice is well browned, then add to this 1 (piart (d' ripe tomatoes (oi- 1 can). As fast as the rice absorbs the tomato juice, add some; boiliuf;' water, until i-ice is (piite soft, then add 1 cupful of chopped cooked meat — beef, veal, chicken oi- mutton or whatevei- cold meat you may haxc. .lust let the meat get hot, add salt, peppei-. ami if tonnitoes ai'c ai'id add I lea-poonful of sugai'. This dish rc(|uires 1 hour's cooking o\-ei' a bi-isk lire. Miis. W. 1-;. DuAIvE. Meat Souffle. Make 1 cup of i-ream sauce and season with chopped parsley and onion juice. Stir 1 cup of cho|ij)ed meat (chicken, fresh t<mgue. xcal. oi' lamb) into the sance. When hot add beaten volks of '.' eggs, cook 1 minuti' aiul set away to cool. When cold stir in whites Ijeaten stilf. Jiake in Inittered dish about ''it minutes, and serve immediately. If for Innch serve with mnshroom sance. Mushroon\ Sauce. One |)int of hot stock. 'I tablespoons of minced onion. "3 tal)les|)oons id' butter. ■J heaping tal)lesp(X)ns of flour. \ teaspoon of salt, i salts]>oon of pepper. 1 table- sijoon lemon juice, carmel enough to color. .1 can of mushi-ooms, whole (jr quartered. Mince the onion and fry it in butter o minutes. Be cai'efnl not to bui-u it. When the butter is brown, add the dry tionr and stir well. Add the hot stock, a little at a time, and stir ra|)idly as it thickens, until perfectly smooth, add the salt 32 SUPERIOR COOK BOOK ;"!n(l |)0|)|tiM-, iisiiii^ iiii)i-c ifliigli seasoning be dcsirerl. Siininer 5 minutes, and strain In Triiio\(' niiimi : add niii^livooms and lieat thoronglilv. M]!S. C. V. E. TOWXSEND. Daube. Tlii-CL' 111' I j)()iiiids iciidci-, l(':ni Im'cI' (a i-'HM]) roa-t is host). lJenio\e tlie fat, put into a saucepan and cdvci' ]ialJ' way witli cold watei'. l^laee on ])ac\\ of the stove and lit siiiinici' until tlie juice is well cxti'actod IVoui tlu' iiu'at. Tlien put in tlie sauce- pan witli tlie'hrcl' a sliced onion, a sliced loniato, a sliced potato, a few cloves, celery seed to taste, and cover closely; let cook until nearly done, basting the meat oc- casionally willi ^he dressing. Wlien nearly done have some browned flour made into ■1 smooth ])aste wilh a little watei'. some salt and p)e})pe]'. Mix this with gravy and \egetal)les in the saucepan and let hoil. AVIien ready to serve add a dessertspoonful of \\'(»i'cesiershire sauce. I'hu-e the meat iji a hot dish, poui' ovei' the daube and serve. Meat Scalloped with Tomatoes.

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