thin.

To serve with Macaroni Italienne the following is very fine.

Have the butcher cut a 2 pound round steak as thin as possible and
prepare the following way:

1 generous cup grated bread crumbs
2 anchovies, cut fine
1/2 tablespoon parsley, cut fine
3 eggs boiled hard
1/2 tablespoon parmesan cheese
seasoning to taste

Grate the bread, cut anchovies and parsley fine. Mix all with seasoning
and cheese and spread on steak. Now place the eggs which have been
boiled hard, peel, and allow to remain whole on top of bread crumbs,
etc. Place at equal distance from each other, and roll up and bind with
skewers or cord. Put this into the pot with the tomato and meat sauce
and allow it to cook until the sauce is done, at which time the meat
roll will also be ready to serve. Place the roll on a dish and cut in
slices.

This, with a light salad, is sufficient for a dinner.

Rice With Cheese

Cook a cup of rice in rapidly boiling, salted water until almost ready
for the table. Drain, mix with a pint of white sauce, pour into a baking
dish, cover with slices of cheese, and bake in a moderate oven twenty
minutes.

The white sauce may also be flavored with cheese.

Rice With Nuts

Prepare rice as above, and mingle with white sauce; add half a cup of
chopped nuts--pecans or hickory nuts preferred; sprinkle a few chopped
nuts over surface, and brown in quick oven.

MRS. SAMUEL SEMPLE,
President, State Federation of Pennsylvania Women.

Carrot Croquettes

Boil four large carrots until tender; drain and rub through a sieve, add
one cupful of thick white sauce, mix well and season to taste. When
cold, shape into croquettes, and fry same as other croquettes.

Potato Balls

Two soup plates of grated potatoes which have been boiled in the skins
the day before. Add four tablespoons flour or bread crumbs, a little
nutmeg and salt, one-half cup of melted butter and the yolks of four
eggs and one cupful croutons (fried bread--in butter--cut into small
cubes).

Mix together, then add the beaten whites of the eggs. Mix well and form
into balls, then boil in boiling salt water about fifteen or twenty
minutes. Serve with bacon cut into small squares on top.

To be eaten with stewed dried fruits cooked together--prunes, apricots,
apples.

MRS. RAYMOND ROBINS.

Vegetable