and pepper and roll, bind tightly with
twine, and putin brine. Will be ready
in 4 or 5 days. Keep in a cool place.
Boil this with cabbage and serve hot.
—Mrs. N. Ottenson.

MEAT ROLL WITH SAVORY SAUCE

Tea biscuit dough.

2 cups cooked meat or chicken.
White sauce.
Milk.
Biscuit dough:
2 cups flour.
2 teaspoons baking powder.
2 tablespoons butter.

Method—Roll biscuit dough into
rectangular sheet. Dice cooked meat
or chicken and moisten with white
seasoned sauce. Spread on_ biscuit
dough and roll up like jelly roll. Brush
with milk. Bake in quick oven 400 F.
for 15 to 20 minutes.

Sauce for servings:

1 cup white sauce.
% cup green peas.
Little pimento diced.
1%) teaspoon worcestershire sauce.
Y cup diced canned mushrooms if de-
sired.
—Mrs. O. Stephensen.

PORCUPINES—MEAT BALLS.

1 pound finely ground beef.
14 |b. sausage meat.
1 onion minced fine.
15 cup uncooked rice.
YW cup cracker crumbs.
1 egg.
14 tin tomato soup.
Salt, pepper to taste.
Method—Form into balls. Place in
baking dish and pour over remaining
¥ can of soup and 1 cup water. Cover
and bake 14% hours. Remove cover to
brown. Add water if necessary.

—Mrs. Mary Robillard.

MEAT BALLS.

Before starting to make meat bails
have a good meat bone boiling on the
stove ready for stock for gravy.

Bring milk and cream to boil and
put to chill.

Family size:

2% lbs. round beef to 114 lb. suet and
4% cups milk.

Have all sinews, skin and bone re-

moved. Then weigh it.

107

1. Put through chopper with 1 table-
spoon salt.

2. Put suet through chopper with all
skin removed.

3. Put meat and suet together through
chopper 3 times.

Put in mixer—add 4 dessert spoons
corn starch, 3 or 4 level dessert spoons
nutmeg, 2 dessert spoons salt.

Now mix well together. While mix-
ing add 1 tablespoon of the milk at a
time—mix well between each addition
of milk until half of milk is used up.
Then may be added 1 tablespoon each
time.

When mixing is finished form into
balls with hands or with a tablespoon.

Put butter on pan and add ¥% onion
chopped well. Then add meat balls
and brown with quick fire.

Being browned add 3 cups hot stock
strained, and simmer 7 or 8 minutes to
cook inside of meat balls.

Remove balls to casserole and cover
in warm oven.

Gravy—Brown 1 tablespoon butter
and add 1 tablespoon flour and stir
until flour is brown. Add broth, and
if not brown enough add 2 beef extract
cubes dissolved in hot stock or water.
Pour over meat balis, and serve hot.

—Mrs. N.S. Thorlaksson.

MEAT BALLS WITH RICE.

lb. round steak minced.
4 cup rice.
1 medium onion, cut small.
1 tin tomato soup.
1144 cups hot water.

Method—Mix meat, rice and onion,
form into patties, brown on both sides,
then pour soup with water added on to
meat and cook for one hour. Add a
little more water if too thick. _

—Mrs. H. W. Des Brisay.

1
Fs
/

CREAMED CHICKEN.

Boil chicken until partly done, sep-
arate into pieces and roll in flour.
Brown in very little butter and then
pour thick cream over it. Season with
pepper and salt and let come to boil.
Serve hot.

—Mrs. T. G. Lofto.