Mince Meat On Toast

Heat 2 cups minced meat, 2 teaspoons butter, 2 teaspoons flour, 2 cups stock or milk, 1/2 teaspoon salt, pepper, 1/4 teaspoon Worcestershire or onion juice, 6 slices toast, in a white or brown sauce, serve on toast, garnish with parsley. - Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111.

Mince Mould

Put 2 lbs. of minced beef into basin; add 2 oz. bacon and a little parsley, both finely chopped, 2 oz. bread crumbs, 1 beaten egg and 1/4 of a pt. of stock. Put into buttered mould, cover with greased paper, stand in saucepan with 2 inches of boiling water, and steam 2 hrs. Serve when cold. - Mrs. J. E. Catlin, 2717 S. Wabash Ave., Chicago, 111.

Moulded Ham And Eggs

Chop 1 cup of cold boiled ham fine. Mix with 1/2 cup of cream sauce and the white of 1 egg, beaten frothy only. To this may be added as many hard-boiled eggs, chopped fine, as desired. eggs prepared in any way and left over may be used instead of hard-boiled. - Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, 111.

Veal Omelette

Chop fine 2 lbs. veal, roll 6 or 8 crackers, and mix with the veal. Add 2 eggs, a little chopped parsley and seasoning. Make into a roll and bake. Baste with butter while it is baking. - Mrs. Geo. T. Brado, 3616 Ellis Park, Chicago, 111.

Meat Patties From Left-Overs

Put left-over meat, pork or beef, or any other kind, through the meat chopper; to 1 qt. of the minced meat add 1 slice bread, crumbed, salt, pepper and onion to taste, 1 egg, a little sage or other herb, if desired; mix all well together and form into patties, or balls, and fry a golden brown. Fish balls may be made the same way. - Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111.

Variation I

Take 1 cup finely chopped meat of any kind, 1 cup bread crumbs, 1 egg, water enough to moisten, salt and pepper to taste. Make into small cakes and fry in the frying-pan in which a lump of butter or lard has been melted. - Mrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111.

Palate Ticklers

Mince together 1/2 lb. cold boiled ham or other meat, 2 tablespoons bread or cracker crumbs, a dash of cayenne, a little salt, if needed, and the yolk of 1 egg. Make a paste of the mixture by moistening with water or milk. Spread on a flat dish, and with an egg make four impressions in it deep enough to hold an egg. Put an egg in each, place the dish in the oven and bake till eggs are cooked. - Mrs. E. M. Fay, 1239 X. Clark St., Chicago, 111.

Variation I

Make a forcemeat of cold boiled ham, chopped fine, and mixed with bread crumbs, pepper, salt and parsley, and some melted butter; moisten with sufficient milk to form the whole into a soft paste. Nearly fill a shallow dish with the mixture. Cover and bake 15 minutes, remove from the oven; break eggs carefully upon the top; dust with pepper, salt, and finally powdered cracker crumbs; set in the oven again and bake until the eggs are well set. - Mrs. J. E. Catlin, 2717 S. Wabash Ave., Chicago, 111.