Show he who hath never waard with ala mla cry nor ever with dancer or distress hath had no occasion nor no field to try the tt reneth and of his worthiness SUNDRIES SMALL amount of meat which has A been left from a previous meal will with a combination of vegetables make a most wholesome main dish chop suey cat into halt inch cubes any leftover cooked beefsteak add a halt cupful of cut up onion to every cupful of meat and cover with water simmer slowly for half an hour then add two to three cupfuls of celery cut into small pieces continue cooking adding seasoning and simmer tor another halt hour or more add two of chop suey sauce and serve in a mound surrounded by hot well cooked rice fresh round may be used for this dish frying brown adding the onion and letting it fry before adding water chill stew take one and one halt rounds of steak put through the meat grinder heat one and one half tablespoon tula of butter and the same of olive oil add six tablespoonfuls of chopped onion four cloves of garlic and fry until a light brown add one and one half tablespoonfuls of worcestershire sauce and three teaspoonfuls of chill powder mixing well place the meat in a deep frying pan and almost cover with water cook for fifteen minutes slowly then add three cupfuls of canned tomatoes and two teaspoonfuls of salt blend one and one half talle spoonfuls of flour with a little of the tomato juice and add to the adew bake in a casserole one hour and serve with boiled rice or noodles creole chicken this dish may be prepared the day before and re heated tor serving cut up a good fowl cover with boiling wa ter and cook five minutes then simmer in a fireless cooker or on the back of the range for halt an hour cook two cupfuls of canned tomatoes and halt a bay leaf tor fifteen minutes then strain chop one small onion and cook in three slices of bacon dicea diced until the onion la yellow cook the bacon until brown before adding the onion add the chicken tomato a tablespoonful of chopped parsley two red and two green peppers cut fine and two teaspoonfuls of salt holl five minutes return to the cooker and cook until the fowl Is tender when ready to serve thicken the sauce with flour and serve very hot broiled mushrooms the delicious field mushroom after brushing well and removing the caps should be placed hollow side up on a broiler add a teaspoonful tul of butter to each cap and broil under gas usually if large it Is best to cook them on the other side first then turn over and butter and finish cooking chop the stems and fry in butter st UK warn unto |