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Fire Island Stew

A good Monday dinner when a Sunday roast and macaroni have preceded it.

Melt two tablespoonfuls of butter, add one small sliced onion, and cook together until very slightly browned. To this add one and one-half cups of stewed tomatoes and let boil slowly for about fifteen minutes, or until the tomato is somewhat thickened. Then add one and one-half cups of cooked macaroni and let all cook together until well thickened. Just before the dinner hour, put into the saucepan one and one-half to two cups of remnants of the tender roast beef, cut small, and let heat. A very few minutes will suffice. Do not let the stew boil after the meat is added.

Beef Soufflé 2 cups chopped beef 2 eggs I cup fresh bread- I teaspoonful of crumbs 2 cups white sauce I teaspoonful onion- No. 2 (page 68) I teaspoonful of chopped parsley juice Have the white sauce ready and cooled. Season the meat with salt, pepper, chopped parsley, and onion-juice. Mix meat, bread-crumbs, and white sauce well together. Separate the eggs and add the beaten yolks to the meat mixture. Beat the whites stiff and carefully fold them in. Turn the mixture into a well-buttered baking-dish and bake in a hot oven fifteen minutes. Serve at once in the dish in which it is baked.