used for the filling.

39. Beef Olives.

Have the butcher cut a very thin round steak either of beef or veal. Cut this in pieces about three inches square, and pound with a saucer about a dessert-spoonful of flour into each of these pieces. Make a highly-seasoned forcemeat of breadcrumbs and onions and a little minced bacon. Place a spoonful of the stuffing on each square of meat, and roll in the form of a sausage. Wrap each roll with cord and tie. Fry the rolls, then remove and make a gravy in the pan. When gravy is made, add the rolls and stew gently until the rolls are tender.

40. Bird Nests.

Stew a pound of boiling meat with two sliced onions until the meat is tender. Remove the meat and onions, and when cold pass through the meat grinder. Season rather highly, add egg and breadcrumbs, and work all together as though for cutlets. If flour is worked well into it, no egg or crumbs will be required.

Boil six eggs until quite hard. When cold, remove the shells. Enclose each egg in the meat mixture. Roll in a thin batter, then in crumbs, and fry. When nicely browned, cut with a sharp knife through the center of each egg. Place on a platter, and pour over all a gravy made from the broth in which the meat was boiled. This makes twelve birds' nests.

A very attractive and delicious salad can be made by using veal or chicken instead of beef. The yolks of the eggs may be removed and deviled or highly seasoned. Serve with mayonnaise dressing instead of gravy.

41. Eggplant Patties.

Take two medium-sized eggplants, steam or bake until tender; then cut lengthwise into halves. Scoop out the pulp, cut the pulp in small bits and set aside. Keep the skins for the patties. Mince an onion, brown it in oil or crisco. When nicely browned, add a quarter of a pound of either cold or raw minced meat, a little green mango pepper, and the pulp which was removed from the eggplant. A little Worcestershire sauce or piccalilli improves this considerably. Fill the empty shells with this mixture. Cover with crumbs and bake. Large ripe cucumbers are good prepared the same way. Only they should be peeled before steaming, and the seeds should be carefully removed. If a gravy could be made of stock and poured over the patties it would be liked by many.

42. Spanish Steak.

Pound thoroughly by means of a saucer a half cup of flour with a pound of round steak. Then over a hot fire quickly fry the steak and remove.

In the same pan fry two good-sized onions, thinly sliced, and half a dozen good-sized tomatoes and one large mango pepper. If the pepper is mild, add cayenne pepper. When the onions begin to get soft and the tomatoes to dry, add the meat. Cook very slowly until meat is tender.

One can use canned tomatoes very nicely for this. Cook onions and tomatoes and peppers together, with plenty of oil or crisco until they begin to thicken. Then add the meat. This is also a very satisfactory way of reserving cold steak or any kind of cold meat. After the tomato and onion mixture is well cooked, add the cold meat and heat up all together.

43. Spanish Welsh Rarebit.

Fry in plenty of oil or butter or crisco a large sliced onion. When onion is partly done, add a tin of tomato soup or a cupful of stewed strained tomatoes. Cook for a little while together, then add half a pound of sharp cheese, three or four pimentos, and a small tin of mushrooms; also add a tablespoonful of Worcestershire sauce. Cook all together slowly for a while, then pour over toast or crackers. This is also called "rinktum ditty."

44. Kabobs.

This is a very popular dish among the Mohammedans. Kabobs are usually cooked by the roadside and served piping hot to pedestrians. They are also cooked on the platform of railway stations and handed out to passengers on the train. Season a pound of minced meat with pepper and salt or any desired spices. Mix with a little flour to hold together. Make in the form of sausages by pressing around iron pins. Roast over a hot fire. These are delicious cooked at picnics. One can easily purchase the iron pins or have them made. They are usually about a foot long and a quarter of an inch thick. If the meat is fat they easily slip from the pins; if it is lean, it is best to grease the pins first.

45. Char-chiz.

Fry together a cup of Hamburg steak, a cup of sliced tomatoes, a cup of minced onions, and a cup of minced peppers. After they have fried until dry, add a cup of water and simmer all together for a while. Make quite hot and serve with boiled rice.

46. Spanish Eggs.

Fry the desired number of eggs very lightly in bacon fat. Just before removing from the pan pour over them a sauce made by adding a tablespoonful of Worcestershire sauce to any good catsup. Heat hastily together and serve. This is a fine meat substitute.