SPANISH STEW Three pounds of round of beef, cut in small pieces; 1 clove of garlic, 1 chopped onion, season with pepper and salt, bring to boil, then simmer until well done; thicken with corn meal, add chili sauce, add 1 pint ripe olives, 1 pint pimento olives, 34 cupful seed- less raisins. Cook 20 minutes. Chili sauce can be made night before and does not have to be hot. Chili Sauce: Fifteen dried red chili peppers (take out seeds and wash thoroughly), soak in water 1 hour, let simmer with enough water to cover 15 minutes. Cool, scrape out all pulp and add to water peppers were boiled in. Fry 2 tablespoonfuls onions, chopped fine, in 1 tablespoonful lard and add to chili sauce (thicken with flour, and put into stew when adding corn meal). RUSSIAN PEASANT DISH One-half pound round steak, chopped fine; 1 small onion, minced; 1 green pepper, minced; salt and pepper to taste. Place all in a pot, cover with cold water and boil slowly ™% hour; then add 14 can of tomatoes, and boil until the water has evaporated. Takes about 1 hour. QUICK CORNED BEEF AND CABBAGE 1 medium sized onion 3 lbs. cabbage 2 tablespoonfuls cooking oil (or 1 tin corned beef bacon fat if desired) Slice onion and cook it for a few minutes in oil in heavy pan which has a tight cover (waterless aluminum or Dutch oven). Add cabbage, shredded; cover and let cook 20 minutes. Add corned beef, cut in fairly large cubes, and let cook about 15 minutes longer. A heavy pot with tight cover is essential for this dish. VEAL CUTLETS 1 egg 1 cupful cracker crumbs 2 tablespoonfuls tomato ketchup 114 pounds veal cutlets 1 tablespoonful butter 1 cupful water 1 tablespoonful flour Cut cutlets into pieces for serving. Roll in egg and crumbs, and fry until brown. Melt butter in top of double boiler; blend in flour, add water and ketchup. Salt and pepper cutlets; place in sauce and cook in double boiler 1% to 2 hours or longer if cook is out to tea or bridge. This dish can be prepared in the morning and reheated after. —Mrs. Harry E. Donigan (Powell River) 97