Make a regular roast chicken dressing and put a heap-
ing pile of it on each chop. Bake until done. Make a thick
gravy and serve.

Buy veal steak, or chops, dip in beaten egg, seasoned,
and then in cracker or bread crumbs. Pry slowly in hot lard,
or better still, bacon or other fat left from meats.

Parboil 6 green peppers. Fill with the following: 1 cup
cooked rice, 1 cup any cold left over meat (Lamb is best).
Salt to taste and add a little butter. Stuff the peppers and
place in a casserole and pour onto them 1 can tomato soup
and put in the oven about 15 minutes. Serve hot.

1 beef heart boiled with one-third its size of beef until
tender. Put through meat grinder, return to kettle in liquid
in which it was boiled. Bring to boil again and thicken with
corn meal. Cook 15 minutes, add salt to taste. Turn into
greased pans and press until smooth. Let cool, slice thin
and fry in hot butter. Will keep several days in cool place.

Philadelphia Scrapple
3 lbs. fresh pork
4 teaspoons salt, 1/2 of pepper, 3 of
sage
5 cups corn meal
4 tablespoons flour

Cook meat until well done. Put through grinder and add enough water to make 3 quarts. Add seasoning and let come to a boil. Mix corn meal and flour with about 4 cups cold water and stir into the boiling liquor. Cook 30 minutes and pour into shallow pans. When cold slice and fry in fat same as
corn meal mush.

Topping: optional tomato-mushroom sauce
Mix beef with meal, juice, eggs and seasoning. Make a ball and roll between 2 sheets of waxed paper into a rectangle 1/2 inch thick. Remove top sheet of paper. Spread meat with filling (which may be prepared in advance). Using waxed paper as a guide, roll like a jellyroll. Remove bottom paper when
you place this in a greased shallow baking pan. Cover with sauce and bake for 1 hour in a 350 degree oven. Serves 6-8.

Take 1 pound of chopped lean beef, mix with it a teaspoonful of salt,
1 teaspoonful of onion juice, a tablespoonful of parsley, and a little pepper. Put 1 tablespoonful of butter into a frying pan and when melted put in the steak. Cover the pan and let it cook until thoroughly done.

Take out the steak and add to the butter that is in the pan 1 tablespoonful of flour. Stir until the flour is mixed with the butter, Add 1 cup of water or stock, 1/2 teaspoonful of salt and a little pepper. Stir until it boils and thickens. For bourdelaise sauce add to the brown sauce 1/2 cup of mushrooms and 1 tablespoonful of sherry wine.

Put steak on the broiler and place over a clear bright fire. Turn it quickly so both sides are seared by the heat. Cook for eight minutes, turning frequently. Put it on a hot plate and season with salt and pepper, and serve immediately. If it is impossible to broil the meat, heat your pan thoroughly, put the steak in the hot pan, without any butter, and turn frequently until done. Finish the same as for broiling. Cover with melted butter.