ENGLISH BUTTER

  One tablespoon of butter,
  One-quarter teaspoon of white pepper,
  One-quarter teaspoon of mustard,
  One-half teaspoon of salt.

Work to a paste and then spread on a steak as soon as you place it on the platter.

LONDON BUTTER

  One tablespoon of melted butter,
  One tablespoon of Worcestershire sauce,
  One-half teaspoon of salt,
  One-half teaspoon of pepper,
  One tablespoon of lemon juice.

Mix and then pour over the steak.

SWISS BUTTER

  One tablespoon of grated onion,
  One tablespoon of finely minced parsley,
  One-half teaspoon of salt,
  One-quarter teaspoon of paprika,
  One and one-half tablespoons of butter.

Work to a smooth paste.

ITALIAN BUTTER

  One green pepper, chopped very fine,
  One teaspoon of paprika,
  One-half teaspoon of salt,
  Two tablespoons of butter.

Work to a smooth paste and then spread on the meat.

VEGETABLE GARNISH

Carrots, turnips and parsnips may be cut into cubes and then shaped like a cork.  Cook until tender in boiling water and then brown quickly in a little hot fat.  Beets and turnips may be cooked until tender and then scoop out the centres and fill with onions or cucumber mayonnaise.

BROILED HAMBURG STEAK

Do not fry or pan hamburg steak made from flank of sirloin.  Place meat in bowl and add

  Three-quarters cup of moist bread crumbs,
  One onion, minced fine,
  Two tablespoons of parsley,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  One egg.

Mix, form into flat cakes, brush with salad oil; place on baking dish.  Broil in gas broiler for eight minutes, then place in hot oven for seven minutes longer.  Spread with desired butter and send to the table in a baking dish.  This will give a delicious flavored meat in place of the usual dry, tasteless cake that is frequently served.

SALADS

Salads are a popular summer dish.  They should be made from fresh vegetables which contain the health-giving elements that are so vitally essential for our physical well-being.  There are also the mineral salts which help purify the blood stream and thus keep us physically fit.

Eggs, etc., that are used in preparing the dressings have a food value that may be figured upon in our daily ration.  Heavy salads, composed of meat, are best to be eliminated for the hot weather.  Replace them with light, dainty, attractive salads, that are not only appetizing but also easily digested.