Tell the butcher to give you the tr.i.m.m.i.n.gs of chicken, i.e., the head, feet, fat and giblets. They make delicious chicken soup. The feet contain gelatine, which gives soup consistency.

Buy a tough, and consequently less expensive, chicken and make it tender by steaming it for three hours before roasting.

Don't put meat wrapped in paper into the ice-box, as the paper tends to absorb the juices.

Try to find a way to buy at least a part of your meats and eggs direct from the farm. You will get fresher, better food, and if it is sent by parcels post it can usually be delivered to your table for much less than city prices.

MEAT ECONOMY DISHES

MOCK DUCK

1 flank steak 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1 cup breadcrumbs 1 tablespoon onion juice 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning 1 pint boiling water 1/3 cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients. Spread on steak. Roll the steak and tie. Roll in the flour. Brown in two tablespoons of fat. Add the water--cover and cook until tender.

BEEF STEW

1 lb. of meat from the neck, cross ribs, shin or knuckles 1 sliced onion 3/4 cup carrots 1/2 cup turnips 1 cup potatoes 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup flour 1 quart water

Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three tablespoons of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender.

Add the vegetables, and flour mixed with half cup of cold water. Cook until vegetables are tender.

HAM SOUFFLE

1-1/2 cups breadcrumbs 2 cups scalded milk 1-1/2 cups chopped cooked ham 2 egg yolks 1 tablespoon chopped parsley 1 teaspoon minced onion 1/2 teaspoon paprika 2 egg whites

PARSLEY SAUCE

2 tablespoons b.u.t.ter 3 tablespoons flour 1 cup milk 1/2 teaspoon salt 2 tablespoons chopped parsley

For the souffle, cook together breadcrumbs and milk for two minutes.

Remove from fire, add ham and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the souffle is done; then it will not fall and grow tough.

For the parsley sauce, melt the b.u.t.ter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat.

BATTLE PUDDING

BATTER

1 cup flour 1/2 cup milk 2 teaspoons baking powder 1 egg 4 tablespoons water 1/2 teaspoon salt

FILLING

2 cups coa.r.s.ely chopped cold cooked meat 1 tablespoon drippings 1 medium-sized potato 1 cup stock or hot water salt and pepper 1 small onion

Any cold meat may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned.

Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

CHINESE MUTTON

1 pint chopped cooked mutton 1 head shredded lettuce 1 can cooked peas 1/8 teaspoon pepper 1 tablespoon fat 1-1/2 cups broth 1 teaspoon of salt

Cook 15 minutes. Serve as a border around rice.

SHEPHERD'S PIE

2 cups chopped cooked mutton 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon curry powder 2 cups hominy 1 cup peas or carrots 1/2 pint of brown sauce or water

Put meat and vegetables in baking dish. Cover with rice, hominy, or samp, which has been cooked. Bake until brown.

SCALLOPED HAM AND HOMINY

2 cups hominy (cooked) 1 cup chopped cooked ham 1/3 cup fat 1/3 cup flour 1 teaspoon of salt 1/8 teaspoon mustard 1/8 teaspoon cayenne 1 egg 1 cup milk 1/2 cup water

Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg. Place in a baking-dish. Cover with b.u.t.tered crumbs. Bake until brown.

BEEF LOAF

1 tablespoon lemon juice 1 tablespoon sour pickle 2 teaspoons salt 1/8 teaspoon cayenne 1 teaspoon celery salt

To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 cup of hot tomato juice and pulp. Add seasoned meat. Chill and slice.

May be served with salad dressing.

BAKED HASH

1 cup chopped cooked meat 2 cups raw potato, cut fine 1 tablespoon onion juice 2 tablespoons chopped parsley 1/8 teaspoon pepper 1/4 cup drippings 1/2 cup gravy or water

Melt fat in frying pan. Put in all the other ingredients. Cook over a slow fire for 1/2 hour. Fold and serve as omelet.

MEAT SHORTCAKE

1-1/2 cups flour 1/2 teaspoon salt 3 tablespoons shortening 2 teaspoons baking powder 2 cups chopped, cooked meat 1 teaspoon onion juice 1/2 cup gravy or soup stock Salt and pepper 3/4 cup milk and water

Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thickness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of b.u.t.ter, or b.u.t.ter subst.i.tute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat.