SOUTHERN MEAT LOAF.
Ibs. ground beef.
cups corn.
cups bread crumbs.
teaspoon salt.
tablespoons onion.
chopped green pepper.
34, teaspoon baking powder.
1/8 teaspoon pepper.
% cup of milk.
2 eggs.

Method — Mix all ingredients to-
gether, pack into a loaf pan and bake
in a hot oven for about an hour. (You
can use pimento instead of green pep-
per or omit them.) Half this quantity
makes a good size loaf.

—Mrs. Anna Fridfinnsson.

mt DO = DO DSO bo

RUSSIAN MEAT ROLL.
1 lb. minced beef.
14% cups soft bread crumbs.
144 teaspoons salt and pepper to taste.
2 eggs.
Onion juice.
Cabbage leaves.

Method—Mix ingredients in order
given. Soak cabbage leaves in hot
water until soft enough to handle. Fill
with prepared mixture and fasten each
leaf with a toothpick. Sprinkle with
salt and pepper, dredge with flour,
then fry in fat. Pour over tomato
sauce, cover and bake in slow oven
about 2 hours.

Tomato Sauce—

2 tablespoons butter.

Y¥, teaspoon onion juice.
2 tablespoons flour.

% cup water.

1 cup strained tomatoes.
1 teaspoon salt.

Heat butter, remove from fire, stir
in flour, add water, tomatoes, onion
juice, salt and pepper. Boil 5 minutes.

Sliced bacon may be used in place
of cabbage leaves.

—Mrs. H. Bjarnason.

MEAT LOAF.

Ib. veal, chopped.

lb. ham, chopped.

lb. minced beef.

onion grated.

green pepper, ground fine.
cup milk.

can tomato soup.

— a a oe a ee

1 cup bread crumbs, ground fine.
Season to taste.

Add about % can of the tomato
soup to the mixture then pour the rest
on top and bake in a slow oven.

—Mrs. Wm. Fridfinnson.

PORK CHOPS—CHICKEN STYLE.

6 pork chops.

Salt, pepper,

Flour.

1 teaspoon powdered sage.
1 can mushroom soup.

Wipe the chops and rub well with
salt, pepper and sage. -Dip each in
flour and brown in hot, melted short-
ening. Lift carefully into shallow bak-
ing dish and pour tin of musroom soup
over them. Cover and bake in 350 F.
oven about 1 hour until chops very
tender and moisture almost absorbed.
Add a little water from time to time
if needed. Serve with sweet potatoes
or baked apples.

—Mrs. John Hillsman.

BARBECUED PORK CHOPS.
6 medium pork chops.
Bread crumbs.
1 egg
Shortening.

Trim excess fat off chops. Dip in
beaten egg and crumbs and brown in
hot shortening. Cover with sauce.
which has been boiled for 3 minutes.

Sauce—

1 No. 2 can tomatoes.
1% cup vinegar.

1% cup brown sugar.

1 teaspoon allspice. .
1 teaspoon cloves.

Salt and pepper.

Cover pan, reduce heat and cook
slowly for 1 hour. Remove to platter,
cover with sauce and garnish with
green pepper rings or parsley.

—Mrs. H. S. Bjarnason.

PORK CHOP EN CASSEROLE.
Brown pork chops well in frying pan.
Place in casserole. Take 1/3 cup
uncooked rice and brown in gravy
——place over pork chops.

Add 1 or 4% green pepper chopped
fine—salt and pepper. Pour 1 can
of tomatoes over above and bake 1
hour in moderate oven.

—Mrs. A. A. McCullough.