Chop Suey.
Cut into small pieces 1 pound each of steak, veal shoulder, and pork shoulder. Brown a cup of onion in butter and add meat. When brown add 2 stalks celery, 1 can mushrooms, 1 tablespoon molasses, a little salt and 1 cup water. Let it stew over a slow fire 1½ hours, adding water as needed.—Mrs. H. A. Zorn.
Chop Suey.
Cut into small pieces 1 pound pork from the shoulder and 1 pound veal from the leg. Mix and fry slowly for ½ hour. Then add 2 tablespoons molasses and small teaspoon salt. Fry 10 minutes more then add 2 cups onions cut into eighths, 2 cups celery cut into small pieces and fry all for 20 minutes. Sprinkle with flour several times during process. Add a little water, bring to a boil and serve with steamed rice.—Mrs. P. Metzger.
Potato Loaf with Bacon and Peas.
Rub a bread tin thoroughly with bacon drippings, then thickly as possible with dried bread crumbs. Pack in gently 1 quart of mashed potatoes and bake ½ hour in quick oven. Unmold on platter, serve with a garnish on top of fried or broiled bacon and radish roses. Surround with peas.—Mrs. A. J. Koehneke.
Sunday Evening Supper.
Raw cabbage cut fine mixed with mayonnaise dressing. Form mountain on a large chop plate, place frankfurters around standing upward and sweet potato balls around the edge.—Mrs. O. Kleppisch.
Stuffed Cabbage.
Grind together 1 pound round steak and 1 cup bread crumbs and season with salt and pepper. Cut out the inside of a small head of cabbage and fill with the meat and bread crumbs, then tie it up in a napkin and boil for 2 hours. Take 4 potatoes, 1 onion, 1 carrot and cut in cubes; place these in the kettle with cabbage and meat, and boil until tender. Re-
