Left-Over Meat Pie

Cold roast beef. Bread crumbs.

Salt and pepper. Melted butter.

Stock, 1 cup.

Chop the beef and put it in alternate layers with fine bread crumbs in a medium sized baking dish. Season with salt, pepper and melted butter, and pour over it the stock, top with a layer of buttered bread crumbs and bake for 30 minutes.

Pork Cheese

Cold roast pork, 2 pounds.

Pork fat, 1/2 pound.

Salt and pepper.

Orated lemon peel, 1/2 teaspoon.

Chopped parsley, 1 tablespoon.

Mace, 1/4 teaspoon.

Nutmeg, a pinch.

Sage, 1/2 teaspoon.

Red pepper, a few grains.

Stock.

Chop pork and fat fine and add remaining ingredients. Put in a buttered mold, fill up with good thick stock and bake for 1 1/2 hours. When cold turn out of mold and garnish with parsley.

Marrow Balls

Marrow, 1 tablespoon. Egg, 1.

Pepper, salt and nutmeg. Soft bread.

Melt the marrow and strain through coarse cheese cloth. Beat till creamy then add the egg and beat again. Season and add as much bread as it will moisten. Roll into small balls, poach them in water and place in soup before serving.

Marrow Bones

Marrow bones.

Dough.

Toast.

Have the bones cut into 3-inch pieces. Scrape and wash thoroughly, spread a little dough on each end to keep the marrow in, tie each bone in a piece of cheese cloth and boil for 1 hour. Re-move cloth and paste and place each bone on a square of toast. Sprinkle with paprika and serve very hot.

Or the bones may be boiled without being cut, the marrow then removed with a spoon and placed on hot toast.

Oxford Sausage Meat

Lean veal, 1 pound. Fresh pork, 1 pound. Beef suet, 1 pound. Bread crumbs, 1/2 pound. Lemon, 1/2.

Nutmeg, 1.

Pepper, 1 teaspoon.

Salt, 2 teaspoons.

Sage leaves.

Thyme, marjoram and savory.

Chop the veal, pork and suet separately as fine as possible, then mix in the crumbs, the peel of the half lemon, shredded fine, the nutmeg grated, seasoning and herbs to taste, all chopped as fine as possible. Mix all thoroughly with the hands and press tight into an earthen ware crock. When wanted, make into flat cakes and fry in good drippings. A poultry dressing may be substituted for the herbs if they are not easy to get. Mrs. C. F. C.

Mustard Sauce

Sugar, 1 tablespoon. Vinegar, 2 tablespoons.

Salad oil, 3 tablespoons. Mixed mustard, 1 teaspoon.

Pepper and salt.

Beat all well together, adding ingredients in order given. Re-quires no cooking.