of cottage cheese,
One onion, minced fine,
Two peppers, chopped fine,
One-half cup of mayonnaise,
One teaspoon of salt,
One teaspoon of paprika.

Beat to mix and then butter the bread and cut in thin slices. Place a
layer of cheese mixture and then cover and cut in half.

BACON AND ONION SANDWICHES

Mince fine one and one-half cups of onions. Parboil until tender and
then mince four ounces of bacon. Cut in dice. Toss lightly in hot pan
and add the onions. Toss until onions are nicely browned and tender.
Spread between slices of buttered rye bread.

FILLET OF BEEF A LA RIGA

Round skirt, flank or chuck steaks may be used for this dish. Cut one
and one-quarter pounds of thin round steak into four pieces. Now mince
very fine

Two ounces of salt pork,
Two onions,
Four branches of parsley.

Add

One and one-half cups of prepared bread,
Two teaspoons of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce.

Mix thoroughly and then form into a sausage and lay on the prepared
steak and roll, tying securely in three places with white string. Roll
the steak in flour and then place four tablespoons of shortening in a
deep saucepan and add the prepared fillets, and brown well. When the
fillets are nicely browned, stir in two tablespoons of flour well and
add

Two cups of boiling water,
One carrot, cut in quarters,
Four small onions.

Cover closely and cook for one hour and then add

Two teaspoons of salt,
One-half teaspoon of pepper,
Juice of one-half lemon,
One cup of peas.

Heat to the boiling point and then cook for ten minutes. Now lay a
slice of toast for each fillet on a hot platter and lift the fillet.
Remove the strings, then lift the carrot and onions and lay on a
platter. Strain over the gravy and then place the peas in a border
around the platter, and garnish with thin slices of tomato.

SCOTCH RABBIT

Place one-half pound of grated cheese in a saucepan or chafing dish
and add

One onion, grated,
Three-quarters cup of well-drained canned tomatoes,
One tablespoon of Worcestershire sauce,
One well-beaten egg,
One teaspoon of salt,
One teaspoon of paprika.

Mix and heat until the cheese melts. Serve on the toast.

DRY OYSTER PAN

Allow one-half dozen oysters for each person. Look over the oysters
carefully and wash to remove bits of shell. Place well-drained oysters
in a saucepan and place on stove. Shake continua