Chop the meat line and sea^im ; liuttei- the baking dish well; have a layer of ci'ackei- t-inimbs, butter, salt and ]n'})per, then the meat, then stewed tomatoes also seasoned✪ Meat Scalloped with Tomatoes and so on until the dish is full. Tf not wet enough add water. Chopped boiled eggs can he used with this meat to hel)) out. Boudins. One ])int cold meat chopped tine, 'i tahles|)oons ])read crumbs, 1 tablespoon melted bultei'. \ cup slock. ;] cu|) ci'eam ami 1 beaten egg, season with salt and pe|)pe✪ Boudinsi- and mix well. Fill small greased molds or cups, stand in pan of hot water aiul cook in <iven '^0 minutes. Serve with ci'eam ])ease. Mrs. J. M. Perkins. Stuffed Cabbage. 'J^ike one lai-ge solid cahhage, clean it of all green' leaves, cut out the inside to 1 inch thickness, but do not make too large a hole at the top. Take 1 pound of round steak, or ^y lb. of round steak and } a llj. of pork, and grind fine, 3^olk& of 'i eggs. 2 l)oiled ))otatoes and enough milk or wattM" to make it. soft. Season with ])ep|)er and salt. Fill the cabbage with this, cover the top with a leaf and tie the whole head with a string. Brown a tablespoon of butter in the kettle, put in the cal)l)age and add watei' when needed to ju'event burning. Cook slowly for 2 •i'oui's. liemo\-e the cahhage. thicken the li(pn(l in kettle with flour and add cream 01- sweet milk and poui' oxer cabbage. Mrs. J. AV. JocT-riM. Stuffed Green Peppers. Two cu])s of cho|)peil chit-ken oi' veal, cup of bivad crumbs, salt and pepper to taste and hind with 'i beaten eggs. Cut off the stem from sweet green peppers and i-emove seeds, hll with meat and stand in l)aking dish : put water and bits of butter i]) bottom of pan atui haste frerpiently. l^ake I houi'. j\ri;s. A. J. YuNGi:iLUTH. Cabbage Rolls. Put 2 pouiids of I'ound steak thi-ough the meat chopper, also 1 small onion, season with pe|)pei- and salt. Poui- boiling water over about a dozen cabbage leaves, cover ami let stand about o minutes, then drain, |)ut a large tablespoonful of the meat in each leaf, roll up ueatly and fasten wiih a tooth))ick, place in pan, dot each roll witii a hit of hutter. add a little water and bake from 30 to 45 minutes. Mrs. Edward J. Butler. Macaroni Timbales. One aiul one-half cups milk, t^ cu])s stock. G tablespoons flour, 6 tablespoons hiiltej-, 2 teaspoojis salt, pepper, ;! cups cold cooked meat, 2 eggs✪ Stuffed Cabbage, boiled macaroni. SCIMCKIOR COOK HOOI\ 33 ISoii i of ;i 1)01111(1 of largest Mze macaroni. Do not Ijreak it in small pieces. Wiic'ii cooked cur into ])ieces about -\ inch lon,u'. Butter a quart mold and line it wilii these pieces, lavin<:- tliem chi-^e touether. Make a sauce hy meltinf^ tlie l)utter, adding the Hour and wlien mixed, add the stock and milk. Stir till it ])oils and add pej)per and salt. l>eat the e^i^-s unlil lii^hi and stir into the meat mixture. Fill ihis inlo center of mold and cover with a iireascd paper. Stand the mold in a pan oi' hot watci- and hake .'!(• minui(N in a moilerate oven. Turn cai'i'tnlly f)nto a heated ))lalter and sei-\(' remainder of sauce around it. MliS. i;. W. WlMCilLT. Spiced Liver. ✪ Spiced Liver

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Chop the meat line and sea^im ; liuttei- the baking dish well; have a layer of ci'ackei- t-inimbs, butter, salt and ]n'})per, then the meat, then stewed tomatoes also seasoned and so on until the dish is full. Tf not wet enough add water. Chopped boiled eggs can he used with this meat to hel)) out. Boudins. One ])int cold meat chopped tine, 'i tahles|)oons ])read crumbs, 1 tablespoon melted bultei'. \ cup slock. ;] cu|) ci'eam ami 1 beaten egg, season with salt and pe|)pei- and mix well. Fill small greased molds or cups, stand in pan of hot water aiul cook in <iven '^0 minutes. Serve with ci'eam ])ease. Mrs. J. M. Perkins. Stuffed Cabbage. 'J^ike one lai-ge solid cahhage, clean it of all green' leaves, cut out the inside to 1 inch thickness, but do not make too large a hole at the top. Take 1 pound of round steak, or ^y lb. of round steak and } a llj. of pork, and grind fine, 3^olk& of 'i eggs. 2 l)oiled ))otatoes and enough milk or wattM" to make it. soft. Season with ])ep|)er and salt. Fill the cabbage with this, cover the top with a leaf and tie the whole head with a string. Brown a tablespoon of butter in the kettle, put in the cal)l)age and add watei' when needed to ju'event burning. Cook slowly for 2 •i'oui's. liemo\-e the cahhage. thicken the li(pn(l in kettle with flour and add cream 01- sweet milk and poui' oxer cabbage. Mrs. J. AV. JocT-riM. Stuffed Green Peppers. Two cu])s of cho|)peil chit-ken oi' veal, cup of bivad crumbs, salt and pepper to taste and hind with 'i beaten eggs. Cut off the stem from sweet green peppers and i-emove seeds, hll with meat and stand in l)aking dish : put water and bits of butter i]) bottom of pan atui haste frerpiently. l^ake I houi'. j\ri;s. A. J. YuNGi:iLUTH. Cabbage Rolls. Put 2 pouiids of I'ound steak thi-ough the meat chopper, also 1 small onion, season with pe|)pei- and salt. Poui- boiling water over about a dozen cabbage leaves, cover ami let stand about o minutes, then drain, |)ut a large tablespoonful of the meat in each leaf, roll up ueatly and fasten wiih a tooth))ick, place in pan, dot each roll witii a hit of hutter. add a little water and bake from 30 to 45 minutes. Mrs. Edward J. Butler. Macaroni Timbales. One aiul one-half cups milk, t^ cu])s stock. G tablespoons flour, 6 tablespoons hiiltej-, 2 teaspoojis salt, pepper, ;! cups cold cooked meat, 2 eggs, boiled macaroni. SCIMCKIOR COOK HOOI\ 33 ISoii i of ;i 1)01111(1 of largest Mze macaroni. Do not Ijreak it in small pieces. Wiic'ii cooked cur into ])ieces about -\ inch lon,u'. Butter a quart mold and line it wilii these pieces, lavin<:- tliem chi-^e touether. Make a sauce hy meltinf^ tlie l)utter, adding the Hour and wlien mixed, add the stock and milk. Stir till it ])oils and add pej)per and salt. l>eat the e^i^-s unlil lii^hi and stir into the meat mixture. Fill ihis inlo center of mold and cover with a iireascd paper. Stand the mold in a pan oi' hot watci- and hake .'!(• minui(N in a moilerate oven. Turn cai'i'tnlly f)nto a heated ))lalter and sei-\(' remainder of sauce around it. MliS. i;. W. WlMCilLT. Spiced Liver.

Superior cook book