lt

Make the filling first. Put the oleomargarine in upper half of an
oatmeal kettle, add onion and peppers, and simmer gently for
twenty minutes.

Then add the tomato halves cut into three or four pieces each and cook
twenty minutes longer. Then add salt and pepper and set over hot
water in lower half of kettle to keep hot till wanted. Now make
the

Meat Box

2 pounds uncooked beef chopped fine
1 egg unbeaten
1 teaspoonful salt
1/4 teaspoonful pepper

Work all well together. Form into a box whose sides are about an inch
thick. Place this box on a piece of oiled paper in the bottom of
a baking-pan and bake in a quick oven for thirty minutes, basting
twice with melted oleomargarine.

To serve, lift box carefully, and place on platter and pour the
filling into the center, and send at once to the table.

{Footer: Swift's Premium Oleomargarine is a delicious, wholesome spread
for bread.}

Beef a la Mode

Use Clod (9) or Under Round (5)

The day before the beef is to be served rub it all over with the
following, well mixed together:--

1/2 teaspoonful ground cloves
1 teaspoonful ground ginger
1/2 teaspoonful ground allspice
1/2 teaspoonful ground cinnamon
1/2 teaspoonful white pepper

Then sprinkle the beef with about two tablespoonfuls vinegar and let
stand overnight. Next day put in the bottom of the roasting pan:--

1 cupful small white button onions (chopped onion will do)
1 cupful carrot cut in dice
1/2 teaspoonful celery-seed
1 bay-leaf
4 cupfuls Swift's beef extract or of stock
2 tablespoonfuls gelatine that has been soaked in cold water for
half an hour

Lay the meat on the vegetables in the pan, cover closely, and set in
an exceedingly hot oven until the meat has browned a little; then
reduce the temperature of the oven, and cook very slowly for four
hours, basting frequently.

Serve garnished with the vegetables. Make a brown sauce from the stock
left in the pan.

This is a very good way to prepare meat in warm weather, as the spices
enable it to be kept well for over a week. It is excellent served
cold with

Creamed Horseradish Sauce

4 tablespoonfuls grated horseradish with the vinegar drained off
1/4 teaspoonful salt
6 tablespoonfuls thick cream
Yolk of 1 egg

Add the salt and egg-yolk to the horseradish and mix thor