Show tIl 0 T lT AND U D Carlson carleon Bu reaz rea of EconomIcs I-conom I tulo tulo tub of ADlI American Packers Dread Bread D read crumb with meat mat offer many for tor the tho th main Lt at lunch or r supper r Molt Moist Ml t or 01 stale bread broad crumbs are alII ar maJ front bread partly dried d out and are aro ar use used u for bread or dressings In fowl fish fish fisli and meat Dried crumbs are aro ar used for far po escal-po d meat meat bat loir and ana stuffed vegetables vegetable as well wll as a for tor coating croquettes veal cutlets and anum a a numb num number ber of other oth r friend too foods od d T TO make mk dry bread kep k-ep kepIn kepin k- k pin In a 0 con con nl nt place a a pan into luto which can be b put let left over plea place pi of at bread pieces of crackers nc nd cereal real crums left In the th bottom of paCkAges of ot prepared coret Ii Whenever the th oven has boon bc n used fOr other purposes use us the th heat left In the th ove ovag the tb tire fire fir Is ii turned oft off to dry the th crumbs crumb Roil noli out the th crumbs and ana keep k p them In a adry adry dry dry place such OS as a In la a covered jar of tin or glass lass The Th crumb can bo be kept several days day but It Is ll wl wiser r to use un us them within a 0 ii-ff ii days dys while they thy are ar till crisp An As the tb main dish for tor or lunch or r supper the th following will willbe willbe willbo be found delicious Use Ule a large larf solid mild cabbage head Carefully cut of oft all aU tile the th large leaves one on by one n trim oft off ft the liS items or largest veins nod boll boil them a fw tew Ion lung enough to mak them soft ott end and pliable Combine 1 pound of hamburger beef bee Or oJ beef beet end ind pork with 1 I egg eg 0 1 cup of ot bread crumb crumbs nd about 1 cup ol of parboiled rico rice gaIt alt gaItand tand and pepper T to t tai Th tho he rico rice Is 18 best If teamed steamed In milk or stock Stock or mill milk may be b added until the mixture can be b molded into to balls about the th size alz of an egg tse Size depends upon the th size siz of the tb ab ab ib bage leaves Wrap one on cabbage leaf around each ball of meat mat mix mix- mixture mix mixture ture tore Fasten jasten with tooth picks or ortie ortie tie with a 0 string Place the tho halls balls together In a fr Ing pan with plenty of butter or Brown being belne careful not to scorch Add water or stock Let L t simmer for an hour A A better way is to roast the th balls ball In the 0 oon oten Cn just as you would any roast Mutton or orveal orveal orveil veal also so may be b used for part of oth the meat meal SWEDISH MEAT T BALlS 1 pound ground round beet be 1 1 cup bread crumbs 1 egg cc slightly beaten l cup or more mor of stock or er milk mill 1 teaspoon salt 1 4 teaspoon pepper x a tablespoon minced onion U 11 teaspoon minced parley par ley l Combine thoroughly using enough of the th liquid to make lIle mk tile the meat of the th right consistency tency to shape Make Mak Into balls about I 2 Inches thick Brown on all sides In fat from pork drippings lIe lIe- moTe Re-moTe move the balls and make mak a gravy gran of the fat In the pan by adding J tablespoons of flour lour and In cup of cf stock Add the th bills balls to this gr sr vy and let them sImmer slowly lowly for tor torS 6 45 S minutes to an hour Serve In gravy SCALLOPED 1 cup chopped cold ham 1 cup cold boiled diced potatoes 2 cups of bread crumbs Enough stock or milk to moisten crumbs Make a gravy ravy by melting 2 tab 3 of ot dripping fat tat addinga adding a 2 tablespoons of flour then thell 1 cuP tuP of milk gradually and l until smooth Season with 4 te salt Bait and te teaspoon ta poon of ot pepper 1 teaspoon of f minced onion a little chopped parsley par l y and a 11 dash of sauce Add diced potatoes to the th grav gravy ravy Butter Hutter a 11 baking or a 11 casserole a sprol dish dials cover the tb bottom with nith th a t layer of crumbs add a laser la cr er o 01 ot ham hama II a layer layr of ot creamed potatoes a 0 layer of ot bread crumbs again nc nl ln and |