Creamed Tongue

2 1/2 cupfuls diced, cooked tongue 2 tablespoonfuls minced pimentoes 2 tablespoonfuls flour 2 tablespoonfuls butter or oleomargarine

1/4 teaspoonful onion juice

1 teaspoonful lemon juice

2 cupfuls milk

1/2 teaspoonful salt 1/8 teaspoonful pepper

Melt the butter, add the pimentoes, and, when softened, the flour, seasonings and, gradually, the milk. Add the meat. Let stand over hot water till very hot, then serve in a border of boiled brown or uncoated rice.

Casserole Of Pork Roast

6 cupfuls cold pork, cubed 2 onions

1 pint stewed tomatoes

2 cupfuls cooked brown or uncoated rice

1 teaspoonful Worcestershire sauce

2 teaspoonfuls sugar Boiling water

Cut the onions fine. Add the pork, tomatoes, rice and seasonings and cover with boiling water. Stew for a few minutes, turn into a casserole, cover and bake one and one-half hours in a slow oven.

Veal In Ramekins

1 pint cooked veal, cut in cubes

2 cupfuls cooked celery, cut in cubes

1 cupful celery stock 1 1/2 cupfuls milk

Few drops onion juice

2 tablespoonfuls flour

2 tablespoonfuls butter or oleomargarine Bay leaf

Grating of lemon rind 1 tablespoonful tomato catsup Buttered crumbs Salt and pepper

Scald the bay leaf and lemon rind with the milk. Cook the celery till tender, and add 1/2 cupful of the liquor to the milk. Make a white sauce of this with the butter and flour. Add the celery, meat and seasonings. Pour into well-oiled ramekins, cover with buttered crumbs, and bake till brown.

Rechauffe Of Veal

3 to 4 cupfuls diced cold veal

3 cupfuls stock or half gravy and water

4 tablespoonfuls flour

3 tablespoonfuls butter or drippings

1/2 cupful canned tomato juice 1/2 teaspoonful onion juice Salt and pepper to taste

Melt the butter, stir 'in the flour, gradually, then the stock and tomato. Add the veal, and the onion juice and seasonings. Let stand to become very hot and serve on split baking powder biscuits, or in a border of boiled brown or uncoated rice.

Forcemeat-Balls

1 cupful cooked veal, pounded

3 tablespoonfuls cream or melted butter

1/4 cupful fine soft crumbs

Salt and pepper to taste

1 teaspoonful minced parsley 1 teaspoonful minced shallot 2 hard-cooked egg yolks 1 egg white

Cook the crumbs in the cream till smooth. Add to the pounded veal with the other seasonings and the egg yolks, make into little balls, roll in slightly-beaten egg white and poach in boiling, salted water. Calves' brains blanched and boiled as sweetbreads may be used in place of the veal. Serve in soup.

Liver Terrapin

2 cupfuls cooked liver, either fried or boiled

2 tablespoonfuls butter

1/4 teaspoonful salt

I/4 teaspoonful poultry seasoning

1/2 cupful chopped olives

1 teaspoonful minced parsley 1 hard-cooked egg 1 tablespoonful flour 1/4 teaspoonful paprika 1/4 teaspoonful mustard 1 cupful liver stock 1 teaspoonful lemon juice

Rub the egg yolk smooth with the butter, flour and seasonings, add the hot stock, let boil up once, and add the liver cut in one-quarter inch cubes, the chopped olives, parsley and lemon juice. Pour into ramekins, cover with buttered crumbs and bake until brown. Garnish with parsley, and egg whites cut in rounds.