until tender. Strip the meat from the bones and chop (not grind) very fine. Season with salt, pepper, sage and powdered cloves, to taste; then add one cup of good vinegar. Mix all together thoroughly and pack hard into molds or bowls, interspersing bits of the tongue cut into oblongs and triangles an inch in length. Wet a plate and press down on the top of each mold and place a weight on top of that. In two days it will be ready to eat. If you desire to keep it several weeks you can turn it out of the molds and immerse in cold vinegar in stone jars. This will preserve it admirably and you have only to pare away the outside if too acid for your taste.—Contributed.

PHILADELPHIA SCRAPPLE.—Take a cleaned pig's head and boil until the flesh slips easily from the bones. Remove all the bones and chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return the liquor to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again and thicken with corn meal as you would in making ordinary corn meal mush, by letting it slip slowly through the fingers to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mould. In cold weather this can be kept several weeks. Slice and saute in butter or dripping.—Contributed.

MUTTON ROAST.—Just cover the breast of mutton with water, adding a little salt. Set over the fire, and when it comes to a boil place over a more moderate heat and simmer for three hours. Then take it up on a platter, draw out the bones, make a stuffing of bread crumbs, parsley, thyme, salt, pepper and a little melted suet or butter; lay this on the meat, roll it up and fasten with skewers. Cover thickly with egg and bread crumbs and bake in a good oven fifteen minutes to each pound of meat. When it begins to brown baste frequently with the pan drippings. Serve on a bed of cress.—Contributed.

FRIED HAM WITH CREAM SAUCE.—Trim off the edges; put into a hot pan with one teaspoonful of drippings, put over hot fire and keep turning the ham. Never put into pan and fry on one side before turning. You must keep turning constantly. When nice and brown on both sides remove to a hot platter. Put one tablespoonful of flour into pan, mix well and add one cup of cold milk slowly, stir and boil three minutes. Pour over ham.—Contributed.

HAM JELLY.—Mix two cupfuls of boiled ham, chopped and pounded very fine, with one teaspoonful of French mustard, a good dash of cayenne, one teaspoonful of granulated gelatin dissolved in one half cupful of hot water (with a teaspoonful of beef extract if at hand), and finally with one half cupful of cream which has been whipped. When thoroughly blended press into a wet square mold and place on ice for two or three hours. It will keep for a day or two. When ready to serve cut in thin slices and put on each a teaspoonful of mayonnaise dressing in which a little freshly grated horseradish and whipped cream have been stirred. Two tablespoonfuls of mayonnaise, four tablespoonfuls of whipped cream and one tablespoonful of horseradish will be the right proportions.—Contributed.

GOULASH.—Use two pounds of lean beef cut into neat pieces; chop an onion, half a carrot and one eighth of a green pepper; place all in a kettle with two cups of stock, or water will do, cover and stew gently for two hours; add five small sour pickles in the kettle with the meat, a teaspoonful of salt; continue to stew for half an hour longer. Remove the meat on a hot platter, place the pickles around the meat, thicken the gravy with a little flour and water and pour the gravy around the meat.

JELLIED VEAL.—One or two knuckles of veal boiled until very tender in water to cover. Strain the juice and cut the meat into small pieces or chop fine, season with salt, pepper and a little powdered sage; put back into strained broth and boil until nearly dry. Add juice of one lemon and turn into a mold, press well and let it stand until cold and firm. Slice in thin slices. For pressed beef use minced parsley instead of sage and omit the lemon juice. For pressed chicken omit the parsley and sage, add the lemon juice to the chicken broth and mould with a layer of sliced hard boiled eggs placed in the center of the loaf.—Contributed.

PORK PATTIES.—One cup chopped pork, two cups bread crumbs, two beaten eggs and one half cup milk, season with butter, salt and pepper, (and sage if liked). Fill buttered gem tins and bake until nicely brown.—Mrs. A. McKay.

CREAMED DRIED BEEF.—Pick half a pound of chipped dried beef into small pieces and bring it to a boil in water to cover. Drain, add one tablespoon of butter and dredge with one large tablespoon of flour, add two cupfuls of milk or cream and cook thick. Season with pepper. Nice for breakfast or lunch. Make creamed codfish the same way.—Contributed.

HAMBURG HASH.—One pound hamburg steak, two tablespoonfuls butter, eight or ten potatoes, one small onion, one small bunch parsley, one teaspoonful celery salt, half teaspoonful common salt, paprika for seasoning, half cupful hot water. Having all these things chopped and ready, melt the butter in a frying pan and toss the onion about in the pan until it becomes colored. Add the chopped beef and stir it until it has become nicely browned. Add the hot water, stirring thoroughly; then add the potatoes, parsley, paprika and salt. Stir about until well cooked. Turn out on a hot dish and serve promptly, garnished with parsley.

CORN BEEF HASH.—Make like above hamburg hash but use cold, chopped cooked corn beef and omit the onion and celery salt.

Sauces for Meat, Fish, Fowl and Game

"It is not what we intend, but what we do that makes us useful."—H. W. Beecher.

TOMATO SAUCE.—Take a quart can of tomatoes, put it over the fire in a stew pan, put in one slice of onion, add two cloves, a little pepper and salt, boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of butter, and as it melts sprinkle in a tablespoonful of flour, stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops and roast beef.

TOMATO SAUCE.—Melt one tablespoon of butter, rub in one tablespoon of flour, half teaspoon salt, a little pepper, add one pint hot milk, cook until well done, stirring all the time to keep it smooth. Pass a few stewed tomatoes through the sieve to remove seeds, enough to give thirteen teaspoons for the sauce. Stir in just before serving. Serve with fish by pouring a few spoonfuls over each piece.

CREAM SAUCE.—Put two tablespoons butter in a pan, add two tablespoons flour, mix well together, pour on gradually one cup scalded milk, stirring all the time, one quarter teaspoon salt and a little white pepper. Cook thick.

CREAM SAUCE.—One tablespoon flour, half pint of cream or milk, one tablespoonful of butter, half teaspoonful of salt, dash of pepper. Melt the butter being careful not to brown it, add the flour, mix until smooth then add the cream or milk, stir continually until it boils; add salt and pepper, and use at once. If you are not quite ready to use it stand over boiling water to keep warm, stirring often to prevent a crust forming on top.