BRAISED OXTAILS WITH BAKED DRIED PEAS

Soak one and one-half cups of dried peas over night and then in the morning parboil.  Place in a baking dish, together with

  One-half cup of chopped onions,
  Two green peppers, chopped fine,
  Two prepared oxtails,
  One cupful of tomatoes,
  Two teaspoons of salt,
  One-half teaspoon of pepper,

and sufficient water to cover.  Bake in a moderate oven for three hours.

To prepare the ox-tails have the butcher cut the tails in two-inch pieces and then soak for two hours in lukewarm water.  Wash well and parboil for fifteen minutes.

CHILI OF BEEF

Cut one pound of flank steak in one-inch blocks and then roll in flour and brown quickly in hot fat.  Now add

  Six onions, chopped fine,
  Three red pimentoes, chopped fine,
  One cup of tomatoes,
  One cup of water.

Cook slowly until meat is tender and then season with

  Two teaspoons of salt,
  One teaspoon of paprika,

and add one cup of cooked beans.  Heat to boiling point and then serve.

MEAT LOAF

  Two cups of raw meat, minced fine,
  One cup of onions, chopped fine,
  Two cups of cold cooked oatmeal,
  One teaspoon of thyme,
  One teaspoon of sweet marjoram,
  One tablespoon of salt,
  One teaspoon of pepper,
  One-half cup of stock to moisten.

Mix thoroughly and then pack into a well-greased and floured loaf-shaped pan.  Place this pan in a larger one containing water and bake in a slow oven for one hour.  This dish will keep for one week in the icebox.  It makes splendid sandwiches.

  Select cut from neck then using meat for the loaf

Then cover the bones with cold water and then add

  Two onions,
  One carrot,
  One fagot of soup herbs.

Cook slowly for one hour.  Use this liquid for a stock for making gravy.

SWEETBREADS POLASKA

Select medium-sized sweetbreads, place the sweetbreads in cold water to soak, adding one teaspoon of lemon juice; soak for two hours and then wash and pat dry.  Remove the tubes and fatty particles and then place in a saucepan.  Cover with boiling water and cook for twenty minutes.  Blanch under cold running water and let cool.  Pat dry and then place in icebox until needed.

Prepare one pint of cream sauce as follows:  Place one pint of milk in a saucepan and add six tablespoons of flour.  Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil.  Now add

  One level tablespoon of salt. 
  One level teaspoon of paprika,
  Two tablespoons of lemon juice,
  One teaspoon of grated rind of lemon,
  One-half teaspoon of mustard,
  One well-beaten egg.