MEAT BALLS

One lb. veal steak, 1 lb. round steak, 1/2 lb. pork steak, 1 egg, 1 c. bread crumbs, salt, pepper, cold water. Grind the meat together. Mix it with the egg, bread crumbs, seasonings and cold water till soft and fine. Make into small balls and fry. Put cup of cold water and a good sized piece of butter in casserole and put balls in as fried. Then rinse frying pan with water over meat for gravy. Bake in oven I hour or more. Take out balls and thicken the gravy, pour over balls which are on the platter and serve at once. This makes about 20 small balls. A little chopped onion and green peppers may be added.

ROUND OF BEEF EN CASSEROLE

One lb. round steak cut very thick. Then cut in pieces of suitable size for serving. Season with salt and pepper. Dredge with flour and brown on all sides in a frying pan. Remove meat to a casserole. Make a brown or tomato sauce and pour over meat. Cook in oven 2 or 3 hours, having a very low fire. If desired, vegetables, as onions, carrots, etc., may be added the last hour of cooking. The time required depends on the quality of the meat, and any meat can be made tender and palatable if prepared in this way.

PORK CHOPS EN CASSEROLE

Six pork chops, 2 c. cracker crumbs, 1 egg (beaten), 1 can Baker s corn, I small green pepper, 1/3 c. milk, 1 tb. butter, salt and pepper to taste. Roll pork chops in egg then in crumbs. Ii ry to golden brown. Season. Add chopped green pepper and I c. cracker crumbs to corn. Season and pour over chops in casserole. Add milk and small pieces of butter. Bake in moderate oven 3/4 hour.

ESCALLOPED VEAL OR CHICKEN

Grind cold cooked veal or chicken. Arrange in alternate layers in a greased baking dish with boiled rice. Pour over any left over gravy. If not enough use hot water and butter. Season to taste. Cover top with buttered bread crumbs and bake in oven about 1/2 hour at 450 degrees.

VEAL CUTLETS EN CASSEROLE

Cut 2 Ibs. of veal in small pieces, brown quickly in hob fat. Turn into a casserole and cover while hot. Make a smooth paste of 2 tb. Hour, 1/2 t. salt, 1/4 t. pepper and paprika mixed with a little stock. Add 1 c. thick sour cream. Stir until thick. Add 1 tb. onion juice, 1 c. chopped mushrooms. Pour over meat in casserole and cover, and bake in slow oven 1 hour.

MEAT SOUFFLE

One c. seasoned cream sauce, 1 c. cold cooked meat, chopped, 2 egg yolks. Cook all these together. When cool add the stiffly beaten whites of 2 eggs. Bake 20 minutes in buttered dish, surrounded by water, in a moderate oven. Serve at once with mushroom sauce or plain.