From the Salem Cook Book.

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BEEF LOAF. — MRS. JOHN RENWICK.

- Three and one-half pounds of round steak (ground),
- two cupfuls of cracker crumbs,
- two cupfuls of milk,
- two eggs,
- one-half cupful of butter,
- one teaspoonful of pepper,
- two tablespoonfuls of salt.

Steam two hours.

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VEAL LOAF. — MISS EMMA JONES.

- Two pounds of lean veal,
- one-fourth pound of salt pork.

Cook together until tender and chop fine. Boil down the water in which the meat was cooked and add to this add:
- five crackers,
- one teaspoonful of lemon juice,
- two teaspoonfuls of salt,
- one-half teaspoonful of white pepper,
- a dash of cayenne pepper,
- mace and
- two eggs.

Press flat in a narrow tin and bake about thirty minutes; baste.

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EDITOR’S NOTE: There is an excess of similar beef or veal loaf recipes in the cookbook. These have been moved to the end of this article.

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VEAL ROLL. — MRS. FRED C. WHEELER.

Take a flank of veal about twelve inches wide, lay veal on meat board, skin side down, season with salt and pepper.

Cover with pork sausage and slices of hard boiled eggs, roll very tight and tie with heavy cord, then roll in cloth and tie again.

Drop in a kettle of boiling water, seasoned with salt and pepper. Boil one and one-half hours.

Serve hot or cold.

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VEAL CUTLETS. — CONTRIBUTED.

Beat the veal until it Is almost broken to shreds, season with salt and pepper, roll in fine cracker crumbs, dip in beaten egg, then in crumbs again.

Have fat very hot and brown cutlets in It. The hot fat draws the meat together again, and when done it will he as tender as chicken.

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QUEEN OF ROASTS. — MRS. ISAAC MAXWELL.

Take cut of beef off the round, make incisions about four inches apart in which put small pieces of fat salt pork, season to taste.

Let it lay in a mixture of one cupful vinegar and scant one-half cupful olive oil for twenty-four hours.

Put meat, vinegar and olive oil into a baker, add sufficient water to cook, turn frequently, and bake until tender. Keep covered while baking.

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KETTLE ROASTS. — MRS. FRED WHEELER.

Secure a good cut of beef, heat in an iron kettle hot, put in a tablespoonful of butter or butter and lard mixed, and when piping hot (but not burning), put in the roast.

Brown on both sides, then remove kettle to back of stove where it will cook slowly. Do not put any water on the meat, but cover with a pan which should be about half full of cold water.

When about half done, season with salt and pepper. When tender remove cover, bring to front of stove and brown down.

Take tip meat and add water enough for gravy which should be thickened with Aristos flour smoothed with a little water and beaten with a fork until free from lumps. Let it just come to a boil, stirring all the time.

Serve at once or remove to back of stove.

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KETTLE ROAST. — C. B. C.

Take good roast of beef, place in iron kettle, nearly cover with boiling water, adding more from time to time if necessary. Cook slowly until tender; salt to taste when about half done.

When tender remove cover and brown (care being taken not to burn), remove meat, add water to kettle to make sufficient gravy which should be thickened with Aristos flour smoothed with a little water; let come to a boil and serve.

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SWISS ROAST. — MRS. FRED WHEELER.

Two pounds round steak, cut two inches thick. Pound all the flour into the meat that you can with the edge of a plate.

Have an iron kettle hot with about one tablespoonful of lard, put in the meat, brown slightly on both sides. Pour on boiling water to nearly cover and cook on top of stove one and one half hours.

After it has been cooking three-fourths of an hour add:
- one medium sized onion,
- one large tomato or its equivalent in canned tomatoes,
- salt and pepper to taste.

When done place on platter and pour the gravy over it.

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NEW ENGLAND BOILED DINNER. — A. S. C.

Put a piece of corned beef into the deep kettle with a small quantity of boiling water. After it has been partly cooked, add vegetables in the same kettle. Cook until done.

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GERMAN RABBIT. — CONTRIBUTED.

- One pound raw lean beef chopped fine,
- one pound lean veal chopped fine,
- four eggs,
- one cup fine bread crumbs,
- one teaspoonful of pepper,
- one-half teaspoonful of nutmeg,
- one teaspoonful of chopped parsley,
- one teaspoonful of salt,
- thyme,
- one small onion, parboiled and chopped fine.

Mix well, shape into long oval loaf, cover with one beaten egg and bread crumbs.

Place in a dripping pan with thin slices of salt pork pinned over top. Baste often, bake one-half hour.

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SECOND DAY ROAST BEEF. — MRS. RUTH MUNN NOEL.

- Cut meat into small pieces,
- sliced cooked potatoes,
- biscuit dough.

Line the baking dish with biscuit dough and fill with alternate layers of meat and potatoes. Pour over a gravy and cover top with remainder of biscuit dough. Bake twenty minutes or longer, according to size.

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FRIZZLED BEEF. — A. S. C.

Have dried beef shaved into thin slices: put in the frying pan, a little more than cover with cold water.

Let come to a boil, thicken with Aristos flour smoothed in a little water, season with butter, pepper and salt if needed.

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STUFFED BEEF HEART. — T. T.

Wash thoroughly to remove all dotted blood, cut off the gristly edges. Lay in a small deep dish and cover with equal parts of vinegar and water for three hours.

Drain and fill the openings full with clean white cloth, pour on sufficient boiling water to half cover, simmer slowly about one hour.

Remove from kettle, take out cloth, fill with dressing, dust with flour and salt.

Skewer a couple of thin slices of salt pork on the heart, Put in a covered baker and bake until tender (about two hours).

Serve with a rich brown gravy.

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BEEF STEAK AND ONIONS. — N. K. D.

Put sliced onions in a frying pan, add boiling water and salt. Cook until water boils out, then add a large piece of butter.

Lay in steak and fry in the butter. When steak is done serve with onions on top.

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HAMBURG STEAK. — MRS. JAMES H. MURRAY.

- Two pounds round steak,
- one teaspoonful salt,
- one-half teaspoonful pepper,
- one-half cupful boiling water,
- one egg,
- one half cupful of Aristos flour,
- one-half cupful drippings.

Chop the meat very fine and add the seasoning. Beat the egg and mix with the meat, than shape into round cakes about one inch thick.

Dredge on both sides with flour and fry in the drippings. When nicely browned add the half cupful of boiling water. Cover closely and simmer forty-five minutes.

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MEAT PATTIES. — MRS. FRED C. WHEELER.

- One cupful of finely-chopped roast beef, veal or other left over meat,
- one-half cupful of fine bread crumbs,
- one tablespoonful of butter,
- salt and pepper.

Moisten with hot water or milk and cook a few minutes. Grease deep gem pans and fill about two-thirds full of the mixture. Break one egg carefully on top of each.

Sprinkle with salt and pepper and put in a quick oven until the whites of the eggs are set. Eat at once.

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FRIED LIVER. — MRS. ROY WATERMAN.

Cut the liver in thin slices. Pour over it enough boiling water to just cover it. Let stand a moment.

Pour off the water, drain on a cloth, roll in flour, salt lightly, and fry in butter or drippings until nicely browned and thoroughly done.

Remove to a hot platter, scatter sonic generous bits of butter over it. Dust lightly with pepper, or fry with a few thin slices of bacon or saIt pork, and then fry liver in the pork drippings.

Serve the slices of pork or bacon with the liver, bacon being especially good with liver.

Calf’s liver is a touch better than that of beef. Few people know that lamb’s liver is as tender and well flavored as calf’s liver and it is much less expensive.

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HUNGARIAN GOULASH. — MRS. DON NORTON.

Slice a peeled onion and cook it until brown in three tablespoonfuls of fat fried out of salt pork.

Take out the onion and turn a pound and a half of lean uncooked veal into inch cubes. Stir and cook the meat until slightly browned, then rejecting the fat, if there is any in the pan, put the meat in a baking dish.

Add about a pint of broth or boiling water and pepper. Cover and set in oven.

In the meantime add more fat to frying pan and when hot brown add one and one-half cups of diced raw potatoes and six small onions.

When the onions are well browned, add them to the baking dish and after the meat, etc., has been cooking about an hour, add a teaspoonful of salt and the potatoes. If desired add a little flour mixed to a thin paste. Cook all about two hours.

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HUNGARIAN GOULASH. — CONTRIBUTED.

One and one-half pounds round steak cut in about two inch pieces. Put some suet in the skillet and when hot add the meat and brown on both sides.

Have potatoes, carrots (and onions if liked), diced and add to the meat when partly cooked. Cover all with water and cook slowly about an hour.

Season with butter, pepper and salt, thicken and serve hot.

Excess of Loaf Recipes

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BEEF LOAF. — MRS. MYRON ATCHISON.

- One and one-half pounds of lean beef chopped fine,
- one-half dozen crackers rolled,
- two eggs,
- one teaspoonful of salt,
- butter the size of an egg and
- one and one-half cups of sweet milk.

Mix well and bake.

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VEAL LOAF. — MRS. MATHEW KNOWLES.

Three pounds veal,
one-half pound salt pork,
two eggs well beaten,
one tablespoonful salt,
one cupful bread crumbs,
one coffee cupful sweet milk,
one teaspoonful pepper,
butter size of an egg.

Mix and bake one and one-half hours. Chop veal and pork together.

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BEEF LOAF. — MRS. WM. TAIT.

- Three pounds of chopped beef,
- one pound of chopped salt pork,
- one teacupful of cracker crumbs,
- three eggs,
- two teaspoonfuls salt,
- one teaspoonful pepper,
- a little sage.

Wet with milk and bake slowly.

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VEAL LOAF. — MRS. G. S. HARTMAN.

- Three and one-half pounds of minced veal,
- three eggs well beaten,
- one tablespoonful each of pepper and salt,
- four rolled crackers,
- two tablespoonfuls cream,
- butter size of small egg.

Mix thoroughly, roast and baste like other meats.