Curry Of Cold Roast Beef

Cut some small pieces of cold roast beef and dredge them with flour. Slice a small onion and fry it a light brown in one heaping tablespoonful of butter; then pour in a little gravy. Add tablespoonful of curry powder and the meat. Set on a brisk fire and stir well for ten minutes. Serve with border of rice around the dish.

Mrs. F. May, Soquel.

Chopped Meat

Chop twenty cents worth of round steak with small piece of suet. Add one cupful of rolled cracker, one cupful of sweet milk, two eggs, butter size of an egg and seasoning. Mix thoroughly. Set the dish of meat into covered

Use Krough's Vanilla and Lemon Extracts pan half full of water and bake two hours.

Mrs. O. S. Trimmer, Pacific Grove.

Fillet Of Beef

This is tenderloin although sirloin is sometimes used. Trim off fat, tough skin, etc.; lard with salt pork and fry one-half hour. Take the meat out of the pot and fry one-half tablespoonful of flour until brown; add a glass of white wine, one-half cupful water, a cupful mushrooms and a bouquet of leaves of celery, onion, parsley, carrot and thyme tied together. Place meat in this sauce and cook two hours with a slow fire. Before serving take out bouquet. Mrs W. H. Pyburn.

Beef Stew

Cut a steak in small pieces, put in a pan with a little butter and brown it; take out and roll in flour and put it on to stew, adding two onions, a little cinnamon, cloves, allspice, one tea spoonful of vinegar, a little salt and pepper; boil four hours.

Mrs. F. Gates.

To Roast Beef Heart

Wash well and clean all the blood from the pipes; parboil it ten or fifteen minutes in boiling water; drip the water from it. Lard the heart and put in a stuffing which has been made of bread crumbs, minced suet, a little ham, butter, sweet marjoram, thyme, parsley, salt, pepper, and a little mustard and onion according to one's particular taste. Put to roast at once; baste well with suet and butter mixed. Serve with a drawn gravy and currant jelly. To roast allow twenty minutes to the pound.

Mrs. J. B. Bennett.

Veal Cutlets

Trim cutlets neatly, flatten with the side of a knife, squeeze on lemon juice, dip in beaten eggs, then in crumbs. Fry thin slices of bacon and remove from pan. Fry cutlets in the fat, ten minutes on one side, turn and fry ten minutes more. Remove meat, pour off fat, make gravy and serve with bacon.

Mrs. A. C. Barkkr.

Roast Pig

Clean, rince, and dry. Rub inside well with salt. Stuff with dressing made with bread, sage, onion, pepper,, half cupful of butter and two eggs. Roast twenty minutes to the pound, basting often.

Mrs. John HebbroN.

Roast Beef Roll

Get a good sized round steak one inch and a half thick. Trim to rectangular form. Chop trimmings of beef, bread, onion, a little salt pork, and spices to taste to form a force-meat which spread over the steak: roll, secure with skewers, or tie securely with string. Baste frequently with butter and suet mixed, or butter alone, mixed with water. Place all roasts of meat on a grate in the dripping pan. May be served, (if used warm), with the following sauce: Brown in a pan a tablespoonful of butter, add one-half pint of rich soup stock, one small onion and one carrot chopped fine. Stew fifteen minutes: add a pickled cucumber chopped fine, and a tablespoonful of vinegar with a dash of red pepper. This sauce is not thickened or strained.

Mrs. J. B. Bennett.

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Druggist, Salinas