Beef Steak Left Overs.—Mince fine and for each cup of meat add a tablespoonful of chopped ham and half as much bread crumbs as you have meat. Moisten the crumbs with a little hot milk and add to the meat. Season highly with salt, pepper and chopped parsley or substitute a little sage or onion juice for the parsley. Beat one egg light and add to the other ingredients. Make into a brick shaped loaf, grease over with warmed butter or oil, put in paper bag also greased. Seal and bake twenty-five minutes. Dish on a hot platter, pour tomato sauce about it or serve with horse radish sauce.

Chicken Croquettes.—To one solid cupful of meat chopped as fine as powder, add one half teaspoonful of salt, and a half saltspoonful of white pepper. Make a pint of thick cream sauce, allowing to two level tablespoonfuls of butter, two heaping tablespoonfuls of cornstarch cooked together diluted with a pint of hot milk or cream and stirred and cooked until smooth and thick. Season with salt and pepper and add enough to the chicken to make stiff enough to handle when cold. When cold shape into balls, roll in fine, dry bread crumbs and beaten egg diluted with a little water, then crumb again and place in well-greased bag. Seal and cook ten minutes.

Mock Fried Oysters.—To two cupfuls cold boiled rice, add one tin of sardines, from which all bone and skin have been removed. Roll this coarse paste into flat, circular cakes, put into well-greased bag and bake fifteen minutes in moderate oven.

Turkey Croquettes.—Chop the fragments of turkey or other left over meats very fine, adding for seasoning a small portion of bologna, ham or tongue together with a bit of fine minced onion or onion juice, salt, pepper and parsley. Make a thick cream sauce, allowing for a pint of the chopped and seasoned meat the following portions:

Put into a saucepan a heaping tablespoonful butter and two level tablespoonfuls of flour. As soon as blended, pour in a cupful of hot milk stirring until thick and smooth. Salt to taste. Add the meat and beat until well mixed.

Season more highly if desired, then set away in a cold place until cold and stiffened. Form into cones. Dip in beaten egg, roll in fine crumbs and place in a cold place again until quite dry. Bake in well-greased bag and stick a little sprig of parsley in the end of each cone before serving.

Edinboro Hot Pot.—You will need for this one pound of cold meat sliced and browned in sweet drippings, one large onion sliced and browned in the same drippings, a half tin of tomatoes, a half dozen cold boiled or baked potatoes sliced and a little good stock made from the bones and seasoning. Put a layer of meat in the well-greased bag or in one of the oval wood cookery dishes made specially for the purpose. On top of the meat put some of the onions, tomatoes and potatoes. Season with salt, pepper and butter or vegetable shortening and pour over all about a cupful of good stock. Seal the bag and bake for a half hour in a moderate oven.

Individual Meat Pies.—Chop fine any cold cooked meat. Season highly with mustard, pepper sauce and catsup, salt and pepper; add one egg; moisten with liquor of oysters. Make a rich biscuit crust, roll out to a quarter of an inch thickness, and cut in squares. Fill half of each square with one tablespoonful of the prepared meat. Fold remaining half of square over, first moistening edges with oyster liquor, and press closely together. Put in buttered bag and bake twenty minutes in hot oven, reducing the heat after the first ten minutes.

English Pasties.—Cut any cold meat up into small pieces, add a cupful of sliced potatoes, raw, and an onion chopped fine, some parsley and pepper and salt to taste. Stew this until the potato is done and thicken with flour rubbed in butter. Make a crust of flour and salt, using chopped suet and butter in equal quantities for shortening and a teaspoonful of baking powder to each quart of flour. Roll the crust out thin and cut into large discs—the cover of a two quart pail makes a good pastie cutter. Put two large spoonfuls of the meat mixture on the crust and roll over, pinching edges together like a fruit turnover. Bag and bake one-half hour in a hot oven. If there is any of the meat gravy left serve it with the pasties.

Olla Podrida Pie.—Grease one of the oval wood dishes and line with a crust about a quarter of an inch thick. Fill with meat scraps of any sort cut small and heated together in a little stock or gravy, well seasoned with tomato and powdered herbs. Small leftovers of any vegetable, peas, corn or cauliflower may also be minced and added with good effect. Cover with strips of good paste lattice fashion, slip into a well-greased bag and cook half an hour in a moderate oven.

Oyster Bundles.—Cut generous, uniform slices of cold turkey or veal, lay a slice of bacon on each, then an oyster on each slice of the bacon. Roll the three together, fasten with tooth picks and put in buttered bag. Bake fifteen minutes and serve with potatoes baked in another bag.