Delicacies

1 lb. ground beef 1 doz. crackers rolled fine 1 can tomato sauce 1 tsp. salt 2 egg yolks 2 egg whites Mix ingredients well, adding beaten egg whites last. Pile lightly in casserole and bake in hot oven for three-fourths of an hour. — Mrs. Melvin Wilson. Easy Meat Pie 1 pound round steak cut into average servings, roll in flour, season and brown in fat. Cover with boiling water and let simmer 1 hour. Cover with baking powder biscuits and put in oven until biscuits are brown. Potatoes may be cooked with meat. —Mrs. Garrett Bradt. Veal Loaf \l/i lbs. veal 1^4 cups water \Vi lbs. pork 3 eggs 1 tbsp. onion 1 nutmeg (grated) 1 tbsp. butter Salt and pepper to taste 1 cup bread crumbs Chop onion and fry in butter, add bread crumbs. Add this mixture to other ingredients and mix together, thoroughly. Place in roaster, cover top with slices of butter and cook in hot oven for 2 1/2 hours. Baste with warm water occasionally. — Mrs. Lloyd Baldrigc. Meat Loaf 1 lb. ground round J/> cup milk steak 1 small bottle of stuffed }/2 lb. ground pork green olives 2 cups Post Toasties or Corn Flakes Mix ingredients and season with sage, salt, and pepper to taste. Slice olives, add to mixture, saving a few to garnish top. Bake one hour in moderate oven. — Mrs. Donald Creelman. —16— Thursday Club Delicacies Meats Pork Loaf 2>l/2 lbs. of lean pork 2 cups of milk V2 lb. of round steak \y2 cups bread crumbs 3 eggs 1 tsp. of poultry seasoning. Mix all together and shape with hands into a loaf and bake 2 hours. A beef loaf can be made by using 3J/2 lbs. of round steak and V2 lb. of pork, if preferred. — Mrs. William Phillips. Jellied Veal Loaf 2 lbs. shoulder of veal 3 hard boiled eggs 1 chopped pimiento J/> lemon rind, chopped 6 chopped pickles fine Boil veal with onion and salt until tender, dice. Add enough water to veal broth to make 1 quart, add salt, pepper, juice of y2 lemon, 1 pkg. gelatine, soaked in ^4 cup cold water, add to boiling broth and pour over veal in loaf pan. Set over night. Remove from mould and slice. — Mrs. Jack Foerster. Swedish Meat Balls 1/-2 lbs. ground round 4 rolled crackers steak 1 cup milk, salt to y2 lb. ground pork taste, dash of pepper, all- 1 egg spice and sage }/2 small onion Add to this mixture a little flour and roll meat into small balls, the size of a golf ball. Fry in about y2 inch of lard or shortening. Turn often and try to keep balls round. In the fat left in the pan make regular brown gravy ; add a little kitchen bouquet. Pour this gravy over meat balls. " —Mrs. J. M. McColl. Baked Ham Boil ham 2 hours. Remove skin and put whole cloves and garlic in the ham. Make a paste of the following proportions : 2 tbsp. brown sugar 3 tbsp. flour, sufficient 1 tsp. mustard water for paste Cover ham with the paste and bake for 2 hours. — Mrs. Charles E. Shamberger. —17— Meats Thursday Club Delicacies Yorkshire Pudding (To be served with roast beef.) Beat thoroughly 4 eggs ; add 1 cup of flour ; mix well ; add 1 pint milk and 1 teaspoon salt. Pour this mixture into smoking fat made of suet from roast. Bake in hot oven until brown. — Mrs. Duvall Ellerv. Chicken Croquettes 4 tbsp butter 0 tbsp flour 1 pint milk