Meais 41

Meat Pie—Arrange diced cooked meat and vegetables in baking dish,
cover with gravy, or stock, season. Cover with a biscuit dough, cut hole in
centre to allow steam to escape. Cook 15 minutes in a hot oven, then
moderate heat and cook 20 minutes longer.

Pilaff—1 onion, 2 cups minced cold meat, 2 cups tomatoes, 2 tablespoons
butter or bacon fat, 1 cup rice.

Put the butter in a frying pan and cut the onion in, then fry to a del-
icate brown; add the rice, and brown that in the butter, taking care not
to let it scorch. Next add the tomatoes and 1 pint of hot water; cover and
cook until the rice is done, adding more water if needed; but it should not
be watery when done. Season with salt, Blue Ribbon pepper and
cayenne, and curry powder, if liked; then put in the chopped meat, and
reheat.

Scrapple—This can be made of odds and ends of fresh meat, such as
would be used for soups — pig’s heads and feet, beef shanks and trimmings.
Boil the meat with sufficient water to cover it well, until the meat separates
from the bones; then take it up, remove the bones, cut or chop the meat
finely, and return it to the broth; add salt, pepper and Blue Ribbon herbs
if liked. Let it boil up again and stiffen with corn meal to make a stiff mush,
and cook it thoroughly. Put it in pans to solidify, and when cold, cut off
in slices and fry in salt pork fat dripping, or sausage fat. Finely minced
remnants of any kind of cold meats, with the gravy, can be utilized in the
above manner, instead of the fresh meat.

Creamed Ham—DMake a white sauce of 2 tablespoons butter, 2 table-
spoons flour, 1 cup milk, 3 teaspoon salt, and 4% teaspoon Blue Ribbon
pepper. Add 1 cup minced cooked ham. Serve on toast. Mushrooms
browned first in the butter add greatly to the flavor.

Corned Beef Hash—1 cup chopped corned beef, 1 cup chopped boiled
potato, 1 tablespoon chopped onion, 44 teaspoon Blue Ribbon pepper, 1
tablespoon fat. Brown onion in fat, add other ingredients and heat.

Vegetables and Accompaniments
TO SERVE WITH DIFFERENT MEATS AND FISH

1. ager! So eba  periciaee cabbage, carrots, beets, parsnips, turnips,
pickles.

2. Beef, Roast—Potatoes, beets, beans, macaroni, boiled rice, squash,
turnips, or any vegetables that are in season; horseradish, mushroom _
sauce, Yorkshire pudding.

3. Beefsteak—Same as roast beef.

4. Boiled Beef—Potatoes, onions, carrots, turnips, parsnips, dumplings.

5. Chicken, Boiled—Potatoes, boiled rice, parsnips, tomatoes, turnips;
currant jelly; cranberry, celery or oyster sauce; dumplings.