savory (if desired). Roll into
balls, place in casserole or deep dish.
Sprinkle the rice between the meat
balls. Pour tomatoes over all. Gar-
nish with dots of butter and bake in
moderate oven until the rice is cooked
(about 1% hours) 350 F.

—Mrs. O. Ogmundson, Winnipegosis,

Manitoba.

KOLDOLMA (SWEDISH).
1 lb. round steak, minced.
% lb. ground pork.
14 teaspoon allspice.
1 teaspoon white pepper.
teaspoons Salt.
teaspoon sugar.
cup cooked rice.
egg,
1 cup milk.
Butter.

Method—Mix ground meat, chop
onion and fry in butter until pale
straw color. Add to meat with sea-
sonings and rice. Pour a little milk
over bread crumbs, just what they will
absorb and add this also. Then add
beaten egg and more milk, if neces-
sary, to make the meat soft and easily
handled.

Pick the large outer leaves from a
head of cabbage—pour boiling water
over them and let stand until they are
slightly wilted and may be _ folded
without breaking. Place a large spoon-
ful of mixture on a cabbage leaf—fold
up like a package and tie firmly with
cotton thread.

Melt about 4 tablespoons butter in
heavy skillet. Place cabbage rolls in
this and cover closely. Cook gently
until well browned and meat is thor-
oughly done. Takes almost 1 hour.
Lift out on hot platter and make
brown gravy from drippings in pan.
Season well with salt and pepper and
pour over Koldolma—also very good if
warmed over.

—Mrs. E. Hammarstrand.

til aed ol A)

BEEF FLAMANDE.
2 Ibs. round steak cut 2 inches thick.
6 tablespoons flour.
2 cups water.
1 onion chopped fine.
34 cups bread crumbs.
.6 tablespoons butter or shortening.
2 cups raw potatoes diced.

102

1 cup carrots sliced thin.
1 teaspoon salt.
YY, teaspoon pepper.

Method—Wipe the meat, rub well
with flour and brown in melted butter
or shortening, place the browned meat
in a baking dish or a dutch oven and
arrange the potatoes, onion and car-
rots over it, season with salt and pep-
per and sprinkle over all the bread
crumbs which have been browned in
melted butter. Pour the water into the |
pan in which the meat was browned.
Let it boil up well, then pour over the
meat and vegetables. Cover closely and
bake for about 1144 hours in moderate
oven 350°. If a dutch oven is used it
will require about the same length of
time over a moderate fire.

—Adele Chalmers.

STEAMED MEAT LOAF.
114 lbs. minced veal.
1 lb. pork sausage meat.
1 cup ground bread crumbs.
1% cup minced onion.
Seasoning of salt and pepper.
2 beaten eggs.
Method—Mix above thoroughly and
steam for 24% hours.
—Mrs. A. J. Brice.

MEAT LOAF WITH TOMATO

SAUCE.

34 Ib. minced lean beef.

1/3. lb. sausage meat or 1/3 pound

lean pork.

1 or 2 onions minced.

2 eggs.

34 cup bread crumbs.

34 cup milk.

1 teaspoon salt.

ly teaspoon pepper.

Mix ingredients in order given, pack
in a loaf pan lined with strips side
bacon. Bake in moderate oven 375 de-
grees F., for one hour. Turn onto hot
platter. Serve with sauce.

Tomato Sauce—

2 tablespoons butter.

2 tablespoons flour.

14% cups strained tomatoes.
Seasoning to taste.

Melt the butter, add the flour stir-
ring constantly, add the tomatoes
gradually. Let cook until thick. Pour
over meat.

—Mrs. J. Carson.