Veal Gowlash

Take 4 or 5 pounds of the hind quarter of veal, trim off all fat, cut in pieces 4 or 5 inches square, roll in paprika. Take bacon, not too fat, and slice thin. Put a kettle on stove - have hot. Put layer of bacon, then layer of onions sliced fine, then layer of veal, then layer of bacon, onions, veal, until all are used, with onion on top. Cover close, set on back of stove. Cook gently until done, from 3 to 4 hours. Take out veal, throw away all onion and bacon, put veal back in pot. Pour 1 pint good cream on veal, let stand a few minutes on back of stove, serve with egg dumplings.

Egg Dumplings

Yolks of 5 eggs, 1 cup milk, 1 teaspoon baking powder, flour to stiffen and roll out. Cut in squares, drop in boiling water, cook until done. With consomme, light dessert, cheese and crackers, a green salad, black coffee, it is a complete meal.

- Mary E. Thompson.

Gefuelltes Kraut (Filled Cabbage)

Boil 1 large head of cabbage in salt water one-half hour. 10 cents each of pork and beef (round steak) ground. Season with salt and pepper. Take 1 tablespoonful meat and roll in 1 large or 2 small cabbage leaves. Tie with thread. Cut 3 or 4 slices fat bacon (cut in small pieces), fry out in pan. Put in rolls of cabbage and meat. Fry quickly to make brown, then put in sauce pan 1 medium-sized onion cut in small pieces, ½ cup tomato catsup, 1 tablespoonful Worcestershire sauce. Add bacon and rolls of cabbage and meat. Cover and let simmer about 1 ½ hours. Add enough boiling water to make gravy. Thicken with flour. Take off strings before serving.

- Mrs. J. Brunjes.

Tongue Cheese

One beef's tongue, 2 calves' livers, 3 pounds salt pork, boil until well done. Mince very fine. Season to taste (with spice if desired). Press in a pan or mold until cold,then it is ready to slice and serve. Makes a delicious cold dish for lunch.

- Mrs. A. A. Dodsworth.

Boboter

One pint cold cooked meat chopped fine, ½ small onion, 2 tablespoons butter, 1 cup of milk, 2 ounces of bread. 3 eggs, 1 teaspoon curry powder. Put butter in frying pan, slice into it the onion and fry brown. Add bread (crumbed) and milk. Take from fire and let stand 10 minutes. Add meat, curry and well-beaten eggs to ingredients in frying pan. Mix well together. Rub a deep pie dish with butter and juice of a lemon. Put mixture into this and bake in a moderate oven about 20 minutes. Serve with boiled rice in a separate dish.- Mrs. McNair.

Escalloped Ham

Fifteen cents cold boiled ham, 3 hard-boiled eggs, parsley, and 1 pint of cream sauce. Chop ham and white of eggs. Mash the yolks. Put alternate layers of ham. white of eggs, parsley, yolks and sauce. On top put bread crumbs and dots of butter. Bake in oven 20 or 30 minutes. Salmon may be used instead of ham. - Mrs. A. M. Brown.

Baked Hamburg Steak

Finely chop 1½ pounds of raw fresh meat; add 2 cupfuls of bread soaked in milk, 1 small minced onion, salt, pepper and ginger to taste, and 2 eggs and roll the mass into a square. Boil 4 eggs until hard, arrange them end to end across the middle of the meat and roll the latter about them. Place the roll in a baking pan, pour over it a sauce composed of tomatoes, onions, a large piece of butter and a little water, and bake, basting frequently. Slice the roll crosswise for serving.

- Mrs. F. L. Clark.