Scalloped Mutton

1 pt. of cold, chopped meat, 1/2 teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon of butter, 1 teaspoon of flour, 1 cup of water. Chop the meat rather coarsely, add salt and pepper. Heat the butter, and stir in the flour; when browned darkly, add the water, and season with gravy thus made with salt and pepper. Arrange alternate layers of meat and gravy in a baking-dish, using 3 layers of gravy and 2 of the mutton. Cover the top with a slight sprinkling of bread crumbs, and bake 20 minutes in a hot oven. This dish may be prepared the day before, if needed for breakfast, and set in a cold place. - Mrs. F. B. Hannah, 4045 Armour Ave., Chicago, 111.

Meat Souffle

Have 1 1/2 cups milk, 1 tablespoon butter, 1 1/2 tablespoons flour, a little onion juice, 1/2 teaspoon salt and pepper each; stir in 1 1/2 cups chopped meat (chicken, lamb, tongue, beef, or any other meat). While cooking, add beaten yolks of 2 eggs, cook 1 minute and set away to cool. When cool, add beaten whites (stiff). Bake 20 minutes in buttered pudding dish. - Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111.

Baked Stew

With any left-over meat. Cut meat in pieces, lay in baking-dis'h, slice an onion, add a sprinkling of sage, pepper and salt to taste. Fill dish to top with sliced raw potatoes. Add gravy or water, and bake in hot oven 1 1/2 hrs. - Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago 111.

Left-Over Stew

Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, season with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread, cut in small squares, and put on platter, thicken the stew with flour, and pour over toast. Serve hot. - Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111.

Spanish Stew For Odd Bits Of Meat

Cut 2 onions into small pieces; fry tender" (not brown), and add 1 pt. of cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper to taste. Stew until the tomatoes are thick. - Mrs. C. J. Jeffries, Winnetka, 111.

Toad In The Hole

3/4 lb. beef, mutton, sausage, or other cold meat, pepper and salt, butter, 1 egg, 1/4 lb. flour. 1/4 pt. milk. If beef or mutton is used, cut it into pieces about an inch square: if sausage is used, prick them and (boil them 2 or 3 minutes, and remove the skin. Grease a pie dish, put the meat or sausage at the bottom, sprinkle seasoning over it. Make the batter as for pancakes, pour it over the meat and bake in hot oven for 3/4 hr. - Mrs. E. C. Hubbard, 3257 South Park Ave., Chicago, 111.

Ham Toast

Mince cold boiled ham very fine; stir in a pt. of cream or butter, if preferred, add 2 eggs, well beaten. Boil and pour over nicely browned toast. Serve hot. - Mrs. Wm. Hughes, 361 Institute Place, Chicago, 111.

Tortilla Of Ham

Put 1/2 lb. cooked, chopped ham in a pan with 1 tablespoon of butter. Pour in 3 well-beaten eggs, season, and stir for a moment, let the tortilla set, being careful that it does not adhere to the pan. When it is a little brown, turn and brown the other side. - Mrs. C. J. Jeffries, Winnetka, 111.

Left-Over Meat In White Sauce

Make a white sauce of 2 cups milk, 1 tablespoon each of butter and flour, 1 teaspoon salt and 1 saltspoon pepper, add 1/2 cup stale bread crumbs. Cook .2 minutes, then add 2 cups (chicken, beef, pork. lamb, or mutton, or other meat), chopped fine, yolks of 3 eggs, well beaten. 1 teaspoon chopped parsley, and last of all the whites of 3 eggs, beaten stiff. Bake in buttered dish 35 minutes. - Mrs. M. Martin. 917 W. Monroe St., Chicago,111.