Show m III II lm t I Mrs Ruggles' Ruggles Helen g x for Cooking x U U II m r in MEATS SCOTCH ROLL Score a thick flank nank steak well on each oldo and trim off oC the thin end Imd Mix together together- a tablespoon each o of fait alt and Bu sugar r a teaspoon o of summer savory a 3 little pepper and ground cloves and one- one fo fourth cup of vinegar and rub this thorough thoroughly thor thor- ought ough Into the the- me meat t. t Roll foil up In compact I secure with or skewers and amid andset ad set aside nide night Simmer tho meat meal In boiling water In a a. casl casserole crole for three or 01 four hours and amid serve with brown sauce poured over ocr It it RAGOUT OF or VEAL Veal from tho haik or breast may be used for or this dish quite as na well weli as aa the tho higher priced cuts Stew the tho meat Ineat until very tender with parsley one- one fourth fO cup of or vinegar and a ba bay leaf and wd remove remo th the bono bone ono while warm warn When lIen cool cult Into pieces suitable for serving roll each in lIeal seasoned d flour and brown rown lI lightly in the thc fat at fried out slowly 1 from several slices slice of or salt pork Make lako the sauco sauce with fourth ono cup Clip each o of butter and flour one and amid third one cups of or the veal cal stock one halt teaspoon of Kitchen Bouquet one ono of lemon Juice and three of prepared horseradish Pour this around the m meat at garnish with the crisp pork and anda a little watercress or 01 parsley VIENNESE CHICKEN Clean and cut a fat rat fowl Cowl Into pieces as asfor aslor asor for lor or frying Simmer with bay leaf lear pars- pars Ic Icy lemon juice and md seasoning until tender ten teli der tier and let cool In tho the tock Drain w well II gg Egg and crumb each an as for croQuettes croquettes cro cro- and fry rry In lii deep kettle Serve with sauce made from tram thickened block chopped mushrooms and parsley seasoned with lemon lomon juice LIVER ROLLS Roll noll slices of or calves calves' liver lIvet Into compact shape after with seasoned flour nO and wrap a thin slice dice of ot bacon around each ch then fry r II lightly gh tI in iii bacon fat at with Ith withBorne some Borne minced onion Cover Covel with boiling I water to which lies has been added a 11 teaspoon tea teu- spoon of or sauco sauce and a n t tablespoon bl poO J of or catsup and simmer KImmer closely covered co for an hour tEll 1 and a n half Remove tha the skewers Ik or twine with which the rolls roll were fastened O thicken thick thick- en cn and strain tho liquor and amid pour around the he mcI meat t on the serving pIa platter Her CHICKEN PUFFS ruFFS Cook Coole ono one cup of or dry bread crumbs with three-fourths three cup of at milk to a stiff AUf paste add dd ono one one cup o of chopped chicken ono ono- fourth cup of oC chopped ham Fait salt awl and pepper pep p- p per to season reason two tablespoons of or cream a n little moro more If It mixture Is la Yet very stiff Add Addone Addone Addone one well ell beaten egg nun and set mixture aside until cool Shapo Shape with u it spoon roll 1011 In fiott crumbs or crushed corn flakes and and rr fi In tn shortening Servo Serve with a made of equal parts of or chicken and anti milk hulk thicken n with flour and butter butler and sea season on with lemon juice SWISS STEAK Round found steak Is used for this dish and should hould be lie cut two Inches thick For or a slice weighing two pounds use halt a cUPor cup of or flour mix well with wilt snit and popper and pound the flour well Into the meat with a wooden potato masher lIt Heat Beat at one one- fourth cup of oC fat drained dined from froni ham or bacon and brown the tho meat ment on each side ilde add a a. pint of ot sliced onions simmer for lor forten lorten ten minutes and amid then thou add about three cups of or boiling wo water tel or us Usi part strained tomato Cover closel closely and find simmer r for forto two t hours liours or cook In cat casserole crole In the oven S Serve ne with potatoes cut Into nUU lengthwise boiled ro l rolled d in melted butter utter ani and ami covered with minced par parsley le |