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Creamed Canned Meats or Fish

Salmon, lobster, crab meat, shrimp, chicken, or dried beef may be used with one can of peas as follows: 2 tbsp. of butter and 1 of flour. When melted and blended, add gradually 1 cup of milk. Stir until smooth and thick. 1/4 tsp. salt and dash of cayenne pepper. Serve on saltines.

— Mrs. Albert Tattersall

A Cheap Meat About 31/2 to 4 lbs. shin bone. Boil three hours or more until tender. Cut several 1/2 inch slices from meat, saute in butter to brown and make gravy by taking about 1 cup of broth and add to butter and flour in pan. Pour over meat.

The balance of meat and broth may be made into a stew with potatoes, onion and carrot sliced in it. Or, the part left may be made into jellied meat by adding to broth gelatine sufficient to jelly four cupfulls. This is more than the broth usually amounts to, but like to make it very stiff. Pour over the meat which has been chopped fine and salt and pepper added, and allowed to jell. Very fine for hot summer days.

— Zelida Ayres Betterley

Steak en Casserole Take 11/2 lbs. of round steak, cut in pieces for serving, salt and pepper and roll in flour. Place in casserole, dust with flour, then pare and slice two good sized onions. Sprinkle on about twelve cloves. Add another layer of meat, dust with flour and cover with cold water. Cover tightly and bake two hours.

— Mrs. I. Tunison