Cauliflower with Sausages.
Wash well and separate a cauliflower. Boil till tender, being careful to keep each flowerlet whole. Then stir gently in a cream sauce till each peace is well coated. Put on round chop plate and surround with tiny sausages which have been baked or fried brown.—Alicia K. Steinhoff.
Veal Goulash.
Fry 1 tablespoon of chopped onion golden brown in 1 tablespoon of butter, add 1 pound of lean veal cut into inch pieces, ½ teaspoon salt, 1 teaspoon paprika, 1 tablespoon flour, and stir until slightly browned. Then add 1 cup of stock or water, cover and simmer for 1 hour. Add 1 cup of diced raw potatoes, cook 15 minutes longer and serve.—Mrs. R. Albrecht.
Stewed Pork with Vegetables.
Boil 2 pounds of lean pork about ½ hour, then add 1 quart or more of carrots diced and boil about ½ hour more. Then add 1 quart of more potatoes diced, 1 small onion cut fine, salt and pepper, and boil ½ hour more till tender. Thicken with a little cornstarch dissolved in milk or water, or serve without thickening.—Mrs. W. H. Jacobs.
Baked Hash.
Butter a baking dish or casserole, put in a layer of sliced potatoes, then a layer of chopped meat left-overs and a few slices of onion; repeat alternately until all is used. Pour over all 2 well beaten eggs and enough milk to cover. Bake about 30 to 45 minutes.—Olga T. Bohnsack.
Spanish Spaghetti.
One package of spaghetti, 1 can of tomatoes, 2 large onions cut into small dice, 1 large green pepper cut into dice, 4 slices of bacon cut in squares, 1 pound of ground beef. Boil spaghetti in boiling salt water till tender; drain and blanch in cold water. Fry bacon in spider. Salt and pepper beef and shape into small balls, about size of walnut. Fry them in
