Pressed Beef

Put through food chopper, 1 cup cold roast beef and 1 hard-boiled egg; add 1 teaspoon mustard, and season with salt and pepper to taste. Moisten the whole with vinegar, and press. The amount may be doubled as often as liked for larger quantity. - Mrs. A. C. Christian, 21 W. 37th St.. Chicago, 111.

Meat Pudding

In a buttered dish spread alternate layers of rice or macaroni, tomatoes and chopped meat (left-overs). Put a cup of rice, cover the top with powdered bread crumbs. Bake 1/2 hr. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Beef Rissoles

Mix well together the remains of any cold meat, minced, about the same quantity of mashed potatoes; add a teaspoon of dried thyme, salt and pepper to taste. Beat up an egg, and add to the mixture, form into balls, rub them in bread crumbs or flour, and fry in hot fat. - Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111.

Meat Rolls

Take any little pieces of cooked meat, and mince them, season with pepper and salt, a little onion, or curry powder, according to taste. Make a crust with cold potatoes, flour, a little milk, a teaspoon baking powder. roll out, put the meat inside the crust. Make into rolls, put into oven to brown. - Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111.

Beef And Potato Sandwiches

Fry slices of cold corned beef on buttered bread, press over another slice, thickly mashed potatoes, press it down on the meat with a knife. Dip the whole in egg and bread crumbs, fry in drippings a very light brown, and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Savory Left-Overs

Put a small piece of butter in a frying-pan, slice an onion in; when cooked, add slices of cold meat; cover closely a few minutes, until meat is thoroughly heated, then if you have left-over gravy, add it, seasoning to taste; if not, add stewed tomatoes; let come to boil, and serve hot. - Mrs. L. C. Haz-lett, 111 E. Ohio St., Chicago, 111.

Sausage Left-Overs

Sift together three times 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt; work in 2 to 4 tablespoons shortening, and add milk or water to make a dough. roll into a thin sheet, cut into squares or rounds, according to shape of sausage. Lay cold, cooked sausage on the pieces of paste, brush half the paste with cold water, and fold to cover sausage. Bake 20 minutes. Serve hot. - Miss Frieda Zee'b, 208 N. 2nd Ave., Maywood, 111.

Scrambled Meat

Put fried ham through meat cutter and beat eggs a little. Put ham in spider, with milk and butter, pepper and salt. Cook as for scrambled eggs. - Mrs. B. Grass, 533 E. 43rd St., Chicago, 111.

Variation II

Hash up any left-over meat, stir into eggs, and put into a hot frying-pan. When less eggs are used substitute milk. - Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.

Scrambled Mutton

Chop 3 cups cold boiled mutton fine, and put upon the fire with 1/4 cup butter and 3 cups hot water; when hot break in 4 eggs, and stir constantly, until it thickens. Season with pepper, salt, and serve on toasted bread. - Mrs. D. E. Gentry, Glencoe, 111.