Pork Cutlets Breaded

Cut the cutlets from a loin of pork and dip them in a dressing made as follows: 1 egg, beaten; 1/2 teaspoon of minced or pounded pepper and salt to taste. ' Dip the cutlets in the dressing, roll in cracker crumbs and fry slowly until well done and brown. - R.

Pigs In Blankets

(An inexpensive meat dish.)

One pound ground pork; 1/2 cup uncooked rice; 12 cabbage leaves. Mix rice and meat together, season to taste; roll one tablespoonful in each cabbage leaf, bind with string; boil two hours. - Mrs. Raymond Dowdell. .

Salmon Patties

Fresh or canned salmon; 1/2 pint cream; cayenne pepper; salt. Cut cold cooked salmon into dice; heat about a pint of the dice in the cream and season to taste. Serve in patty shells. Cold cooked fish of any kind may be made into patties in this way. Use any fish sauce you choose. - Mrs. Behmer.

Steak With Mushrooms

Have steak l 1/2 to 2 inches thick; let skillet get smoking hot, grease with fat from steak; season with salt and pepper; sear the steak brown on both sides, keep turning constantly; when well seared cook on slow fire for 1 1/2 hours. Rinse and drain mushrooms and cut in two; put in with meat when cooked about an hour; when ready to serve remove the steak and make a milk gravy with the mushrooms. Keep meat well covered while cooking. - Miss Lantz.

Swiss Steak

Use round steak, cut 2 inches thick, 3 pounds or more; pound into it 1 cup flour, and brown on both sides in hot fat; add water enough to cook and to form the grayy when done; cook slowly until meat is tender. - Mrs. O. B. Springer.

Baked Tongue

Boil the tongue with 1 can of tomatoes, 1/2 of a lemon and a few cloves; 1/2 teaspoon of allspice; a pinch of celery seed; salt and pepper to taste; take 1 cup of the soup, pour over the tongue and bake.- Mrs. C. Wilkinson.

Veal Steak

One pound veal steak; butter twice size of an egg, and 1 onion. Melt butter; brown onion, add steak and cook slowly. Make gravy with either milk or water just before serving. - Marie Louise Baer.

Veal Loaf

Two pounds of veal and 3 eggs; 1/2 pound of fresh pork; 1 cup of cracker crumbs; 1 cup of sweet milk; 2 tablespoons of butter; 1 tablespoon of salt; 1/2 teaspoon of pepper; 1/2 can of mushrooms (using the other half in gravy). Mix well together and shape in loaves. Roast one and one-half hours. - Mrs. Weist.

Veal Loaf

Three pounds of veal and 1/4 pound of salt pork, ground fine; 2 eggs; 6 crushed crackers; 2 tablespoons of milk; 1 tablespoon of salt; 1 level teaspoon of pepper; butter size of walnut; mix all thoroughly, make into long roll and bake two hours, basting frequently with water slightly seasoned put into pan with loaf. - Mrs. J. R. Clements.