on as the contents boil, place where it will
simmer for about two hours. When cooked, remove the strings, and serve
on a heated platter, with the strained gravy poured over it.

HAMBURGER POT DINNER

Mrs. Antonio Sterba

With two pounds hamburger steak, mix well one cup raw rice (wash well);
one medium sized onion, chopped; season and make into balls. Line bottom
of a pot with small pieces of suet; when this is melted, place meat
balls in the pot, cover with water, and cook until rice is about done.
Add one can of tomatoes (quart can). A half hour before serving, peel
enough medium-sized potatoes to circle the platter to be used. Place
these on top of tomatoes. When potatoes are done, arrange them around
the outside rim of the platter with the meat balls in the center, and
pour over the meat enough gravy for first serving. Remainder of gravy
may be used on table in a casserole or gravy dish. Care must be used in
measuring the rice--too much will cause the balls to fall to pieces. One
advantage of this dish is that it may be prepared the day before, or the
morning before serving, with the exception of the potatoes.

CALVES' HEARTS STUFFED AND BRAISED

Mrs. W. R. McGhee

Remove veins, arteries, and blood clots, wash, stuff and sew. Sprinkle
with salt, pepper, roll in flour and brown richly in hot dripping. Place
in Dutch oven or in one of the small vessels in fireless cooker. Half
cover with boiling water, surround with six slices carrot, one stalk
celery, broken in pieces, one onion sliced, two sprays parsley, a bit of
bay leaf, three cloves and one-half teaspoonful peppercorns. Cover
closely and bake slowly two or more hours basting often if cooked in
Dutch oven. If necessary, add more water. Remove hearts to serving
platter, strain and thicken the liquor with flour diluted with water.
Season with salt, pepper and one-half teaspoonful Kitchen Bouquet.

LUNCHEON BEEF

Mrs. I. A. Wilcox

One cup or more of cold cooked beef chopped; one cup of bread crumbs;
season with salt, pepper and butter. Place in baking dish and cover with
buttered bread crumbs. Pour milk in dish until you can just see it. Bake
in oven till light brown on top. Can use any kind of cold cooked beef,
as steak, roast, or boiled beef. If you have a few cold mashed potatoes,
put them through ricer on top of meat to form upper crust. Dot with
butter and let brown.

POT ROAST

Mary S. Vanzwoll

Round steak one and one-half inches thic