; then add four pounds of sugar. Stir
to thoroughly dissolve the sugar and then boil until it forms a
thread when tested from the prongs of a fork. Now add the well-drained
quinces that have been cooked until they are tender, and let the
mixture simmer for two hours.

Remove the kettle and set aside overnight. The next morning reheat the
quinces and let boil for two hours.

Set aside for twenty-four hours and repeat for three days. Turn into a
sieve or put through a colander to drain. When well drained and nearly
dry, separate each piece of quince and roll in granulated sugar. Let
dry in a warm room and then pack into boxes lined with wax paper.
Place wax paper between the layers. The liquor drained from the
quinces may be placed in glasses and stored for quince jelly. This
delicious Greek confection was served at banquets and on all gala
occasions.

BEEF CROQUETTES

One and one-half cups of finely cooked beef,
One cup of very thick cream sauce,
One teaspoon of salt,
One teaspoon of paprika,
One teaspoon of Worcestershire sauce,
One-quarter teaspoon of mustard,
Two tablespoons of grated onion.

Mix thoroughly and then form into croquettes and roll lightly in
flour. Dip in beaten egg and then in fine crumbs, and fry until golden
brown in hot fat.

SPANISH STEAK

Have the butcher cut two pounds from either the round or the chuck
steak and then wipe with a damp cloth. Now pat well with flour and
lay on a baking dish. Place in a hot oven and baste every ten minutes,
using about one cup of boiling water. Cook for twenty minutes and then
add

One cup of sliced onions,
One cup of well-drained tomatoes.

Return to the oven and bake for fifteen minutes and then remove and
season with salt and paprika and four tablespoons of grated cheese.
Return to the oven for five minutes.

JUST A PIG'S HEAD AND SET OF FEET

Have the butcher split the head and then cleanse, removing the brain
and tongue. Discard the eyes. Then wash in plenty of cold water
and cleanse thoroughly. Place the head, feet and tongue in a large
preserving kettle and cover with cold water and add

One and one-half cups of sliced onions,
Two carrots, cut in dice,
One and one-half cups of dried celery leaves,
One-half ounce of celery seed,
One-half ounce of mustard seed,
One tablespoon of thyme,
One tablespoon of sage,
One tablespoon of sweet marjoram,
One dozen whole allspice,
One bunch of potherbs.