Sauce. Sprinkle
baking dish with crumbs, and arrange the split tongues in dish. Pour
over them the sauce to which catsup and Worcestershire Sauce have been
added. Cover with the remainder of the crumbs and bake in hot oven until
the crumbs are brown.--MRS. C. B. COLPITTS, KANSAS CITY, MO.

LUNCHEON DISH

Split and broil Veribest Vienna Style Sausage and place between hot
buttered toast. Add a crisp, dry lettuce leaf and a thin spread of
mayonnaise. Serve in folded napkin with olives and sweet pickles.--MRS.
R. F. THURSTON, 2717 26TH AVENUE, FRUITVALE, CAL.

BEEF BALLS

Two cans of Armour's Veribest Potted Meat, one onion minced very fine,
three cups of mashed potato, salt and pepper to season, and one egg.
Beat well and form into balls. Roll them in flour and fry in deep hot
Simon Pure Leaf Lard. Garnish with parsley or lettuce leaves and serve
hot.--MRS. M. E. BESSEY, 133 MAIN ST., BILOXI, MISS.

HASH WITH SPANISH SAUCE

With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled
potatoes chopped fine. Season to taste and saute in hot Simon Pure Lard
until brown, and pour over the following sauce: Boil together for ten
minutes one can of Armour's Veribest Tomato Soup, one half can of
shredded pimentoes, one half can of button mushrooms; season with salt,
paprika, butter and a small amount of onion juice.--MRS. J. M. AINGELL,
2704 NUECES, AUSTIN, TEXAS.

CALGARIAN SALAD

Chop one tin of Armour's Veribest Boned Chicken. To this add one
cucumber pared and cubed, one cup of chopped walnuts, one half cup of
French peas, one cup of celery washed, scraped and cut into small
pieces. Moisten with mayonnaise, mold in bowl, mask with dressing.
Garnish with strips of canned red peppers and celery tips.--MRS. G. B.
CONTTS, CALGARY, ALBERTA, CANADA.

"_Kissing don't last; Cookery do._"--GEORGE MEREDITH.

[Illustration: Prize Story]

Saving Steps in the Kitchen

The kitchen should be characterized by cleanliness, system and order.
Two maxims that will help save steps are: "A place for everything, and
everything in its place;" and "Plan your work, then work your plan."

1. Arrange kitchen as conveniently and systematically as possible. Walls
and floors should be easily cleaned. No superfluous furnishings or
worn-out utensils should be tolerated. Arrange stove, sink, shelves,
table or kitchen cabinet near together and in logical order, so that in
preparing a dish one can move from raw materi