bacon grease; when meat is browned, add onions and peppers and fry about 15 minutes. Then pour with tomatoes over spaghetti which has been put in sauce pan; let simmer 15 to 20 minutes. When serving sprinkle with grated cheese.—Mrs. W. H. Mampe.
Sausage in Potato Boxes.
Parboil the sausages 2 minutes, pricking them in a few places with a large darning needle. Arrange in a tin pan in a close row and set in the oven to finish cooking and brown. Press hot boiled potatoes through a ricer on to a heated platter and mold quickly with 2 spoons into a square shape, hollowing the center and making the sides straight. Drain the sausages and put in boxes, arranging in a row; serve hot. Garnish with fried tomatoes and a few sprigs of parsley.—Mrs. E. S. Berndt.
Irish Stew.
Take 1½ pounds each of beef and lamb, cut in cubes; put on to boil with enough water to cover and season to taste. Prepare 8 small sized onions, 6 small carrots, 12 potatoes, cut in cubes. When meat is partly done, skim carefully and add vegetables. Let stew until tender. Thicken gravy if desired.—Mrs. Mandel Z.
Casey’s Delight.
Six carrots, 6 potatoes, 6 onions; cover with water and boil until done. Form 1 pound chopped round steak in balls size of an egg, season and drop in stew; boil 10 minutes. Add 1 tablespoon flour, blend with 1 tablespoon butter.—Helen Lindau.
Luncheon Corn Dish.
One can corn, ½ pound chopped (not ground) boiled ham, ½ cup chopped celery, 1 tablespoon chopped green pepper, salt and pepper. Mix all together with a thick white sauce, place in casserole and bake in oven. Garnish with sliced hard-boiled eggs.—Lucia Koke Knowlton.
