Stuffed Salt Pork. Choose a ])iece of pork -t inches thick that is streaked lean and fat, place in cold watei- and l)oil 1 honr ; then slice lengthwise down to the rind, but do not cut the I'ind ; have ready a quantity of ])arsley, place between slices as much parsley as possible with a little pe])per ; press the slices together and tie with a stout cord. .Boil two oi' thi-ee hours, according to the size of the ])ork : take out of water, sift a little Hour over it, and ])lace in ov(>n to brown. When t-old slice crosswise, so that each slice is composed of a thin sli'ip of i»ork' and a strijt of i^arsley. Mrs. Coodyk.m;. Hastings. Beef Loaf. Two poitnds chopjied beef (raw), I pound poi'k, chop|)ed fiiu', I cu)i soda ci-ackei's I'olled tine, 1 egg✪ Liver Dumplings, salt and i)epi)er to taste and a pinch of sage. Form into a loaf a!id bake about an hour in a moderate oven, basting frequently with hot water and melted hutter. Mhs. J. A. Blackney. Veal Loaf. Th)'e(> pounds veal and \ lb. of salt ])ork chopped fine. Add three slices of stale bread al.'^o chopped fine, :> i-aw eggs, ;! teaspoons of salt, 11 teaspoons black pepper. ! teaspoon sage✪ Veal Loaf, mi.\ well together, l)ake '.M hours in a moderate oven. Baste well. Mother's Beef Loaf. Two lbs. roinid steak and , l!i. suet lain through a meat cuttei' twice, mix with a iiip of bread crumbs. 1 egg. 1 i-up of watei', <alr and pepper ami a little cloves if you like the taste, or .^ an onion chopped fine, mix thoroughly and shape to a loaf with your hands in a pan. Bake about ^ of an hour in a hot oven. Gravy can be made SLI'1:KI()R C()t)l\ BOOK 27 after taking np the loaf, by putting a little butter and flour \n the |);in it has hoei! baked in and adding hot water, and =alt and pepper to taste. Mi!S. C. T;. .\\i)i:i;sox. This same reeeipt can he inndc iiiio siii.ill Icills and fried in a lirtlf huilcr or (i ripping on top of stove. To Use Meat from Soupbone. Chop cold meat very tine and ser.-;on well with sail ami jx'pper. aihl a little cold gravy if you have it, a beaten eiri;. Tf you have no gravy add a little drawn butter sauce or some of the soup stock. Line a buttered bowl with hot boiled rice✪ To Use Meat from Soupbone, fill rice with meat mixture, cover with rice and steam one houi-. Turn froui mold onto platter and covei' with tomato sauce. ^Mits. F.. ('. C*ooley. Beef Steak Pudding. Make a good rich suet ci'ust and with it, line a deep leaking dish, fill with sir- loin beef steak, cut in cubes and seasoned liberally Avith salt and pepper, cover with the crust and steam 4 or 5 hour^, serve in same dish that it is cooked in. AVhen the pudding is cut, add 1 pint of rich hot beef stock✪ Beef Steak Pudding. Ati;s. \\'ii.i,rA]\[ Sedowick. Pastey. ^li.x a paste as for ])ie crust, rising 2-i cups of floui-. 1 cup suet cho|ii)ed fine and 1 teaspoon of salt. Eub together well and add enough cokl water to mix to a soft dough. Eoll out to the size of a tea plate, chi]) 2 raw potatoes fine, a small onion, pepper and salt to taste✪ Pastey. Cut beef or piu'k in small ])ieces about the size of pecan nut and place it on the potatoes and onion. I'nt eataiiles on }, the crust, leaving the other ^ to turn over: pinch the erust togetliei' and ci'imp. Bake 1 hour. Onions may be omitted. Mits. Kr.ArKNTEY. Pasteys.

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Stuffed Salt Pork. Choose a ])iece of pork -t inches thick that is streaked lean and fat, place in cold watei- and l)oil 1 honr ; then slice lengthwise down to the rind, but do not cut the I'ind ; have ready a quantity of ])arsley, place between slices as much parsley as possible with a little pe])per ; press the slices together and tie with a stout cord. .Boil two oi' thi-ee hours, according to the size of the ])ork : take out of water, sift a little Hour over it, and ])lace in ov(>n to brown. When t-old slice crosswise, so that each slice is composed of a thin sli'ip of i»ork' and a strijt of i^arsley. Mrs. Coodyk.m;. Hastings. Beef Loaf. Two poitnds chopjied beef (raw), I pound poi'k, chop|)ed fiiu', I cu)i soda ci-ackei's I'olled tine, 1 egg, salt and i)epi)er to taste and a pinch of sage. Form into a loaf a!id bake about an hour in a moderate oven, basting frequently with hot water and melted hutter. Mhs. J. A. Blackney. Veal Loaf. Th)'e(> pounds veal and \ lb. of salt ])ork chopped fine. Add three slices of stale bread al.'^o chopped fine, :> i-aw eggs, ;! teaspoons of salt, 11 teaspoons black pepper. ! teaspoon sage, mi.\ well together, l)ake '.M hours in a moderate oven. Baste well. Mother's Beef Loaf. Two lbs. roinid steak and , l!i. suet lain through a meat cuttei' twice, mix with a iiip of bread crumbs. 1 egg. 1 i-up of watei', <alr and pepper ami a little cloves if you like the taste, or .^ an onion chopped fine, mix thoroughly and shape to a loaf with your hands in a pan. Bake about ^ of an hour in a hot oven. Gravy can be made SLI'1:KI()R C()t)l\ BOOK 27 after taking np the loaf, by putting a little butter and flour \n the |);in it has hoei! baked in and adding hot water, and =alt and pepper to taste. Mi!S. C. T;. .\\i)i:i;sox. This same reeeipt can he inndc iiiio siii.ill Icills and fried in a lirtlf huilcr or (i ripping on top of stove. To Use Meat from Soupbone. Chop cold meat very tine and ser.-;on well with sail ami jx'pper. aihl a little cold gravy if you have it, a beaten eiri;. Tf you have no gravy add a little drawn butter sauce or some of the soup stock. Line a buttered bowl with hot boiled rice, fill rice with meat mixture, cover with rice and steam one houi-. Turn froui mold onto platter and covei' with tomato sauce. ^Mits. F.. ('. C*ooley. Beef Steak Pudding. Make a good rich suet ci'ust and with it, line a deep leaking dish, fill with sir- loin beef steak, cut in cubes and seasoned liberally Avith salt and pepper, cover with the crust and steam 4 or 5 hour^, serve in same dish that it is cooked in. AVhen the pudding is cut, add 1 pint of rich hot beef stock. Ati;s. \\'ii.i,rA]\[ Sedowick. Pastey. ^li.x a paste as for ])ie crust, rising 2-i cups of floui-. 1 cup suet cho|ii)ed fine and 1 teaspoon of salt. Eub together well and add enough cokl water to mix to a soft dough. Eoll out to the size of a tea plate, chi]) 2 raw potatoes fine, a small onion, pepper and salt to taste. Cut beef or piu'k in small ])ieces about the size of pecan nut and place it on the potatoes and onion. I'nt eataiiles on }, the crust, leaving the other ^ to turn over: pinch the erust togetliei' and ci'imp. Bake 1 hour. Onions may be omitted. Mits. Kr.ArKNTEY. Pasteys.

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