Porto Rican Pot Roast

3 lbs. cheap cut of beef 1 small bottle stuffed olives 1/4 lb. salt pork.

1 large onion, chopped.

1 pint canned tomatoes.

2 teaspoons salt.

With a sharp knife make incisions in beef and stuff them with the olives and salt pork cut in pieces. Brown the beef on all sides in hot fat to which the onion has been added. Add one cup boiling water and the tomatoes and simmer for 3 hours. Thicken juice for gravy.

Bernadine Haller McCall, Pullman, Washington.

University of Washington.

Chili Con Carne

1 onion.

1 quart tomatoes.

1 pound round steak, ground 1 can cooked kidney beans.

2 peppers, small and chopped fine.

Mexican chili beans are better if obtainable.

Chop onion very fine and brown; add the meat and brown. Stir into this 1 quart of tomatoes, the beans and the peppers. Season well with salt and pepper and 2 teaspoons of chili powder. The amount of chili powder is increased if desired. Cook slowly until peppers are cooked through and the desired thickness is obtained.

Elizabeth Barnes, Akron, Ohio. University of Akron.

Baked Sausage

(With Apples).

Select 6 red apples, wash and cut in halves, crosswise. Place in baking pan with enough water to keep from burning. Sprinkle each apple with sugar, lemon juice, nutmeg and cinnamon. Lay small part of sausage in each apple. Bake in moderate oven.

Ardis Hessong, Indianapolis, Ind. De Pauw University.

Chops For Luncheon

Cut lamb chops rather thick, salt and pepper them; roll in flour, then in egg, and then in bread crumbs. Cook eight minutes in butter, turning often. Place in hot oven for five minutes to finish cooking. Arrange on hot platter and place a broiled mushroom on each. Serve with jelly sauce.

Sauce

1 glass currant jelly 1/2 cup orange juice.

1 piece of peel cut very fine.

2 teaspoons chopped mint.

Marie Hunter Calhoun, Pittsburgh, Pa.

Ohio University.

Stuffed Pork Tenderloin

1 1/2 pounds pork tenderloin 1 tablespoon onion, chopped 1/2 teaspoon salt 3 tablespoons melted butter.

1 1/2 cups fresh bread crumbs.

1 teaspoon chopped parsley 1/4 teaspoon paprika.

2 tablespoons water.

Mix crumbs, onion, parsley, salt, paprika, butter and water. Place this mixture on top of the tenderloin which has been flattened out. Now roll it up and tie with string. Place in buttered baking dish and add one inch water. Cover with lid and bake in a moderate oven one hour. Serves four.

Beth Round Harrington, Maquoketa, Iowa.

Northwestern University.

Flank Steak

Slice flank steak Whole potatoes, peeled.

Whole onions, peeled Parboiled macaroni.

1 can tomatoes.

Brown flank steak in Crisco or bacon fat on top of stove (in skillet). Then place in roasting pan; add a little water to remaining fat and pour over meat; surround with potatoes and onions; entirely cover with macaroni; dot top with tomatoes. Season meat and each vegetable separately. Roast in oven 1 1/2 to 2 hours.

Beth Menker Dobbin, Wilmette, Ill. Northwestern University.