WASH.

JELLIED VEAL

Make a rich gravy by browning one tablespoon of flour in one tablespoon
of Armour's Simon Pure Leaf Lard, and add one large onion cut fine, one
fresh tomato or tomato pulp, and one teaspoon of Armour's Extract of
Beef. Season with salt and pepper and let the gravy simmer until it
thickens, then add one can of Veribest Veal Loaf, and mix it thoroughly
in the gravy. Dissolve a package of gelatine in boiling water and mix it
thoroughly with the veal and gravy. Put aside to cool and then set it in
refrigerator for a few hours. Slice and garnish with parsley and a few
slices of lemon.--MRS. VIOLA MICHEL BODE, 2865 FORTIN STREET, NEW
ORLEANS, LA.

MACARONI MILANAISE

Cook one half package of macaroni in three quarts of salted water
(boiling) until tender. Drain well and cover with cold water for ten
minutes or more. Cook one can of tomatoes for fifteen minutes with a bay
leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and
thicken with one fourth cup each of butter and flour blended together.
Drain macaroni again and mix with the sauce. Add one cup of chopped
green peppers parboiled, and one can of Veribest Tongue chopped, and put
in baking dish. Sprinkle top with grated cheese or buttered cracker
crumbs and bake one half hour.--MRS. C. F. FRANKLIN, 214 NORTH UNION
AVENUE, SHAWNEE, OKLA.

CREAMED CHIPPED BEEF ON TOAST

One half can of Armour's Veribest Chipped Beef, two tablespoons of
cornstarch, a little paprika, one and one half cups of milk, and three
fourths cup of tomato catsup. Heat the milk and add the cornstarch which
has previously been moistened with cold water, add the paprika, and stir
until thickened. Then add catsup, stir in the beef and let it become
thoroughly heated. Serve on hot buttered toast.--EDITH EVELYN RUNGE,
15TH AVE. AND RAY ST., SPOKANE, WASH.

ITALIAN TONGUE

Slice one Veribest Canned Tongue and pour over it the following sauce:
Put one half cup of olive oil in a sauce pan and when hot add one pint
of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two,
one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil,
then simmer forty-five minutes. Pour over the tongue and serve.--MRS. L.
R. FINK, NEW ULM, TEXAS.

SCALLOPED TONGUE

One cup of brown sauce, made with Armour's Extract of Beef, one can of
Veribest Ox Tongue, split, one half cup of buttered crumbs, one
tablespoon of catsup, one teaspoon of Worcestershire