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VAA e SOME VALUABLE RECIPES Recipe No. 15 BRISKET WITH ONION SAUCE Wipe the meat with a damp cloth, and tie it into a compact shape with strips of cloth. Place it in a deep kettle with boiling water (or part of the stock if possible.) Add a soup bunch, several cloves and peppercorns Simmer until tender, add salt when partly cooked. Take the meat from the liquid, remove the cloth, and place it in a shallow baking dish. Beat one eg(, and spread over the beef, then sprintkle with coarse crumbs, and brown under a flame or in a hot oven. For sauce---for a three-pound piece of meat--cut up half a cup of green onions and cook these with two table spoons of butter or butter substitute Brown slightly. Sir in two table spoons of flour.sadd a cup and one half from the stock of brisket, and a tablespoon of minced parsley. Keep the sauce over hot water. or in a douhtIk h 'A I the mevi is lII ished. Pour? h sauce Over the meat anld Serve. From loft-over prepare beef cro quettes. There should he enough left from tiim I roll to prepare croquettes for a f.a mily of five for the seconid meal. QUICK MEAT LOAF Re4ipe No. 16-. 3-4' pou nd round1( or some other sol id ment. run itt hrougih meat gr indler twice c-4 cin soft'ened brteadl 1 heat en egg Ralt d ne pp)er Lemnn jutice A little nutmeg Onliont .iie added to bread Ad~d the bre-Iultmixtutre to the mteat. Shape in a howl and sprinkle well with flour. Melt two teasno(ttns of but.. ter' in a fry in:t nan, inut int a sl iced Onion .tovert andI cook slowly, until the on ion is a 1likht I brown: remove the (tnion: nnt the meat loaf ito the hot pon with tihe lonureds idle down. Cover' and cook for ten minutes, then sprink le the top with flour'. tur'n carefnllv, a nd cook for Sv moinntes longer'. Lift th" mecat loaf on to a platter with a cake tor~uner,. nlace the cooked onion on too and pout' over the jutic remia ining nthe na". This meat loaf can he served (either 0 t otr cold. "You Can't G 011 That's what we tell our1 us which type of Goodye tire buy. 30x3%I/; Goodyear Dou Fabric, All-Weather Tj 30x3%X Goodyear Sing Fabric, Anti-Skid1 r1e Sizes 30x3 an( Either iire is a re of how much youa money's worth fro We've g ot your siz ist FTube to ma tch Clarend4 ;7 1 o l (e tiIw -i c i c s j" " 1 cup tomatoes 2. small onions 1 tablespoon chopped celery 3 whole cloves 8 bay leaves 2 tablespoons flour Brown ox tail wvell in oven. Cut omion, carrot, celery and brown all to gether well. Sprinkle with flour and brown fifteen minutes. Add one cup hot wvater and tomatoes, bay leaves, cloves, salt and pepper. Cook until meat falls from bones. Recipe No. 18 HEEFA. BALLS WVATH' DUMPLINGS To a eup and a half of beef from the shank. put twice through a food chop per, ad(' - third of a cup of bread crumbhs, sa.t, pepper, a tenspoonful of' lemon juice, a little nutmleg and a heaten egg. Shape into balls lig-htly, and let thenli stand for half an hour or or. more to become firmil, then roll themll in) flour. and brown inl thp frvingf panl w ilblhr t-lblespoons of lard or Some s;alt and tnork fat. Then add a table .11e of flour) to the remlainling fat and a1 cul) of stocki. Season well, add this. mixtuhre to the mleat balls and simimer: mi a closely covered dish for anl hour and a half. IRecipe No. 19 BEEP HRISKET111 lit ll- il 4 *11 1J%)1 A X-.1 -OLE A RWE forgrvyto e se wth th 'ma wich illItake from four11o1si hour ecoring No th1 mon7f-e.R. potail (ct ir tcod)in pieadies an drop tontoketts t ak psm ofte a tlspon hplcelemroun mBtan rown ta inealhin oven for aouion carrty cieler akebow al to-v withthe rvemaSinkle itho flou anrv sbrwate.e mues. wAld onie cup hotrwaty anstomatoe, andywilevese coe.atand appetizCooing.i Recipe No. 20 RIH SEWWIHI DUMIPINGS per Ei third ofirep.o" bea ('usmest whl~en, teyasnulo ieten euy. shap int ustla lmatly, vandt thnpa tan o re half anyour o ormretoor.im te ol hn e I -wth a. tReulr solr or Hev o 1usti whniko fat Te.datbe R2np NotorCo. mnnl . BRSI EC. lItill li lllIltIilt 111111 . Hai Ref With 110 ;. 111111 ~~~~ Carrots, turnips, and potatoes Seasoning. Wipe and cut'in pieces the mutton Put in kettle, cover with boiling wat er, and cook slowly two hours unti tender. After cooking for an hour ad( vegetables cut into small pieces Thicken with 1-4 cup .fiour, dilutet with water to form a paste. Seasor well and serve with dumplings. Recipe No. 21 OX TAIL SOUP 1 cup ox tail cut into small pieces 1-2 cup onions, cut fine 1-2 cup finely cut carrots I cup diced potatoes 1-4 culp barley 1-4 teaspoon white pepper 1 1alespoon parsley or celery top 1 tablespoon caramel 1 tablespoon salt. The ox tail should be ohopped al each joint, making the pieces fron one to two inches long; wash well in two or. tIhree waters, put on to boil with two quarts of cold water, adl the barley and boil slowly for two hours; then addh thc onion, carrot, salt and pepper, boil for thirty minutes. Add the potatoes and boil for twenty five minutes; add a little paprika, thyme, parsley and the caramel. Serre al1l with the pieces of ox tail. This makes a very nutritious Soul). Recipe No. 22 PLANKED REGULAR ROLL 2 1 -2 pounids regular r'ollI. Plac~e the meat upon a wvell season ed plan k. Grease hoard well with hut ter or btt er suibstitute. Phrete be ne(ath broiler anrd broil for 2 hours, basIt ing fr-equen tly with butter or but ter sublstit ute. Remove from broiler andl finisht roasting in moderate oven. To Ga rnish: A round edge-of lank pipce bordler of Duchess pot1atoes. D~uches potatoes are mashed potatoes to whliich an egg yolk has been added. TPhis mixture is forced through a pas try bag, forming rosettes around the roll. Ganrnish with canned pens and canned asparagus tips. Serve on plan11k. Recipe No. 23 BEEF" STRAK PIE f'huck steak, cut in narrow strips Bit of garlic 1-2 bay leaf 6i Tlpprcorns Sprig of parsley 4 halved potatoes I onion stuffedI with 2 cloves 1 cup sliced carrots 1 cup celery cut in strips Tie in square of cloth Place steak in a kettle wvith boiling wvater to cover, and let it simmer for halIf an hour. Add seasoning in bag together with salt to the meat. andl thicken the stock. Place the kettle on an asbestos miat to keep sauce from sticking. Sonme dried mushroomls soak ed and drained inmurove the flavor. Simmer while making tihe pastry. 'l'hen remove tile bag of seasoning. Put all in a baking dish wvith a rolled crust over the top and sides. Brush with milk and bake forty minutesi, covering it wvithl heavy paper as soon1 as it is brown. Recipe No. 24 BRAIN RISSOLES 2 cups birains (or I wvhole brain) 3-4 teaspoon salt 2 tabllesr'oonr chopped green pepper 1-2 cup thick wvhite sauce. Put blrains into a bIowI of ('old wat.. er wvith salt for thirty minutes, skinl and remove fibre. Cook in wvater to cover fifteen minutes. Drain, chop, or pet through a meat grindler, add seas (in i and01( white sauce. Form into sn',1 balls: roll shleet of pie plaste or sh'>r-t bisenit dough quite th in. Place th" halls in a row equal distances apurt. Place another sheet of paste over' all. Stamp oult wvith orund cutter 01rc $a tbe'm 'part- alnd press upper and lower crusts togetihe nake In a -,o1 tilllii liililiilit llfllil Pe One? a cold, sparlding b( Chero-Cal 'eshing C bad after effect II~~lliiti)lill~ li crate oven. Brown in deep, hot vege table frying medium. Recipe No. 25 BAKED PIG'S HEAD 1 pig's head Biscuit dough Salt and pepper Choose a pig's head and clean very well. Parboil. Pat out biscuit dough and roll pig's head in the dough. Bake until brown. Recibe No. 26 BRAISED BEEF Cut the meat which may be from the brisket, into cubes; brown in frying pan with drippings. Use strong heat -stir meat so it will cook quickly and not lose its juice. Tender cuts can be cooked whole. Remove the pieces to a closely covered kettle that can be used on top of range. (unless the ov en is heated for other cooking.) Rinse the pan with a 1-4 eup of boiling water to save all browned bits, and pour over meat. Cover tightly and cook slowly for two hours. Prepare the following sauce and pour over 'ti meat and continue cook ing for another hour. Sauce: Chopped '1 onion 1 carrot Few sprigs parsley 2 table'spoons butter or butter sub stitt< 1-2 CupI dlieed celervy 1 cup cannedI tomatoes Salt andt~ paprika M\elt fat. Browna on ion, carrot in it. Add parsley, celery, and tomatoes. Heat thoroughly. Add seasonings. Paint, Prid go Hand it 1 he moral and economic influence o painted house denotes character; pri of yourself and neighbors. Paint n protects your home against decay an have proven their worth during more tihan Ilarge or small-there is a Pee Gee Paint satisfaction at lowest cost. Visit this store your painting and decoraing problerms. Ask us for FREE Paint Book "Hc also for Color Cards, or write dli Peaslee -Gaulbert Co., Inco ALDER1A Ottle of DRINI Recipe No. 27-. STEWED BEEF HEART WITH PRUNES 1 beef heart 1 cup pitted prunes About 1-2 cup flour 1 teaspoon salt 1-4 teaspoon pepper. Pour boiling water over beef heart. Let stand for ten minutes. Trim off fat and arteries. Cut in pieces for stewing. Dredge with flout and brown in .a little fat obtained by trying out fat which was cut off. Place in stew kettle and pour over it enough hot water to cover, add the prunes soaked and pitted, season with salt and pepp er. Stew slowly till tender. Take care that itdoes not burn. Will serve eight people generously. Recipe No. 28-. CHOPPED BEEF AU CASSEROLE 1 1-2 pounds clod I beef, ground 1-2 cup tomato rel I Tabasco sauce 1 can beets Mix choppcd beef with tomato rel ish. Add 1-4 teaspoon tabasco sauce (more if desired). Season well with salt. Put in glass casserole and bake two hours, basting frequently with a high quality of table sauce. A few. strips of bacon acros sthe top of any c meat loaf adds to its richness and im prove flavor. Serve garnished with 1 a) /beets, (uartered. Serves five people. Recipe No. 29 FRIESHT PORK(, PARSNIPS AND) CARIROTS 1 >. pork, b)utt 4 large carrots t 4 large parsnips e and Pros] tHand-. F paint is far-reaching. A well die in your property and esteem t ordy promotes prosperity, but I increases its value. 186 flity years. No matter the surface or Finish that will wie yota lasting and let tis advise wih you regarding masd flow to Paint Then/" rect to rporated, Louisville, Ky. AN STORES I small red cabbage Seasoning Cook pork iii piece 1 1-2 hours. iook vegetables in same kettle until oft. Remove from kettle and finish ooking ricat. Cut up pork into thin lices. Arrange side by side down the niddle of a large platter. Around the neat serve the cabbage quartered, and regetables cut into lengths. Serve vith high-grade meat relish. tecipe No. 30 SMOTHERED BEEF 3 pounds of rump or cold 3 large onions sliced' 3 tablespoons oil or drippings 2 tablespoons mild. prepare' must ard. Flour mixed with salt and pepper 1 teaspoon celery seed 1 cup strained tomatoes or 1-2 can tomato soul) Drecde meat with flour. Brown vell in heavy pan. Brown onions in 11; add mustard, celery seed and to natoes. Pour this sauce over :neat nd cook slowly three hours or more n top of stove or six hours in a fire ess cooker. 0 Budapest, April 3.-The youngest au-hter of Archduke Frederick, the rchd!uchess Maric Alice, has become ngaged to Baron Frederich Albert, ho is a scion of an old Prussian amily. Frederick is 30 years of age nd at present is employel in a conm wrcvial bank in Budapest. Hie has a alary of 5,00)0 kronen annually, which nder the present exchange rate is :orth about $20. The father of the bride-to-be wvas he richest man in the former mon rchy. perity