s necessary. A little
sugar will improve flavor, and as it simmers the turnip will soften and
give the whole dish the appearance of a stew.

MEAT OLIVES

Have a flank steak cut in three inch squares. Spread each piece with the
following dressing: one cup of bread crumbs, two tablespoons of minced
parsley; one chopped onion, a dash of red pepper and one teaspoon of
salt. Moisten with one-fourth cup of melted fat. Roll up and tie in
shape. Cover with water and simmer until meat is tender. Take the olives
from the sauce and brown in the oven. Thicken the sauce with one-fourth
cup of flour moistened with water to form a thin paste.

SHORT RIB OF BEEF, SPANISH

Get the small ribs of beef and put on with water enough to cover,
seasoning with salt, pepper, an onion and a tiny clove of garlic. Let it
cook about two hours, then add a can of tomatoes and season highly
either with red peppers or paprika. Cook at least three hours.

BRAISED OXTAILS

Two oxtails, jointed and washed; six onions sliced and browned in pot
with oxtails. When nicely browned add water enough to cover and stew
slowly one hour; then add two carrots, if small; one green pepper, sprig
of parsley, one-half cup of tomatoes and six small potatoes, and cook
until tender. Thicken with browned flour. Cook separately eight lengths
of macaroni; place cooked macaroni on dish and pour ragout over it and
serve hot.

To brown flour take one-half cup of flour, put in pan over moderate heat
and stir until nicely browned.

HUNGARIAN GOULASH

Have two pounds of beef cut into one inch squares. Dredge in flour and
fry until brown. Cover with water and simmer for two hours; the last
half-hour add one tablespoon of salt and one-eighth of a teaspoon of
pepper. Make a sauce by cooking one cup of tomatoes and one stalk of
celery cut in small pieces, a bay leaf and two whole cloves, for
twenty-five minutes; rub through a sieve, add to stock in which meat was
cooked. Thicken with four tablespoons of flour moistened with two
tablespoons of water. Serve meat with cooked diced potatoes, carrots,
and green and red peppers cut in strips.

RUSSIAN GOULASH

To one pound beef, free from fat and cut up as pan stew, add one chopped
green pepper, one large onion, two blades of garlic (cut fine), pepper
and salt, with just enough water to cover. Let this simmer until meat is
very tender. Add a little water as needed. Put in medium sized can of
tomatoes an hour or so befo