Take any kind of meat scraps, or only one kind of meat, chop fine, put a layer in a scalloping-pan, then a layer of mashed or chopped potatoes, salt, pepper, and onion, and then a layer of bread crumbs. Repeat this until the dish is full, being sure that the top layer has the bread crumbs, then add enough gravy to just reach the top, and bake an hr. or 1 1/2 hrs. - Mrs. B. Jackson, 44 W. 35th St., Chicago, 111.

Meat Scallop

Have 1 tablespoon butter, 1/2 teaspoon onion (minced), 1 tablespoon flour, 2/3 cup hot water, 1 cup cold meat, chopped fine, mashed potatoes. Put 'butter and onion in saucepan, set on stove; when hot, add flour, and stir until smooth, add water and season to taste. Mix cold meat and mix all together, put in baking-dish and cover. - 'Mrs. W. W. Lipps, 651 E. 50th St., Chicago, 111.

Variation I

Grind up left-overs of meat and put in individual vegetable dishes and season, and 'break an egg over, and salt and pepper. Sprinkle cracker crumbs, and put bits of butter on top, and set in oven to bake. - Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111.

Ham And Eggs Scalloped

Chop cold boiled ham and bread crumbs in equal quantities; add salt, pepper, and 1 tablespoon of melted butter to each cup of the mince, with milk to moisten. Fill muffin pan half full. Break an egg on the top of each. Dust with salt, pepper, and powdered cracker crumbs. Bake 10 minutes. Mrs. David Harvey, 1449 S. State St., Chicago, 111.