Two tablespoons of chopped mint, same of sugar, one-half cup of vinegar. Use less sugar if desired.

One peck ripe tomatoes, three green peppers, two onions chopped fine, three cups of vinegar, two tablespoons of sugar, two of salt, two of ground cloves; cook two hours and strain through a sieve and boil down.

Melt in a sauce pan a tablespoonful of butter, stir into it till smooth a tablespoon level full of flour, and add a cup of boiling milk, salt and pepper.

1/2 c. soy sauce
3 T. oil
3 T. honey
ginger, garlic, pepper to taste

Mix first 3 ingredients in oblong dish. Use for 1-1 1/2 pounds of meat for barbecue. Sprinkle beef on both sides with seasonings. Marinate 6-8 hours, turning meat occasionally.

Melt required amount of butter, add salt, pepper, paprika, minced parsley, minced onion. Let all boil up, and pour over fish, meat, potatoes, spinach, etc.

Cut into small pieces 2 pounds lamb. Take out all bones. Cook for 3/4 hour and fry with tablespoon lard. Wash and cut 2 large heads of celery into
1 inch pieces and mix with it 2 large onions sliced. Put into frying pan
and add 2 tablespoons lard and fry for 15 minutes, stirring occasionally. Then add to it the fried meat and season with salt, pepper, and 1 teaspoon curry powder. Add to this 3 large sliced tomatoes and cook for 1/2 hour and serve with "Pelav".

2 tablespoons flour
2 tablespoons butter

Melt butter and stir in flour, adding milk to make a thick sauce. Season well.

Mix equal quantities of butter and flour together over the fire until quite smooth, add a little boiling water, and after taking off the fire add the yolks of two eggs slowly, and nutmeg and lemon juice according to taste. It should be about the thickness of good cream, and quite smooth. (Fothergill.)

1 large onion, chopped
1 lb. ground beef
1 T. oil
1 large can Italian tomatoes
1 can tomato soup
1 can tomato paste
1 clove garlic, crushed
1 T. sugar
1 t. salt
1 bay leaf
1/4 t. oregano
1/4 t. basil
black pepper to taste
1 c. red wine

Heat oil in heavy pan. Add onion and beef; stir until beef loses its redness. Add
tomatoes, soup, tomato paste and garlic. Cover and simmer 1 hour, stirring occasionally. Add remaining ingredients; simmer covered as slowly as possible another 2 hours. Remove bay leaf and spoon over spaghetti.

Yield: 6-8 servings

One cup of sweet milk, 1 tablespoonful flour, 1 tablespoonful butter, 1/2 teaspoonful salt, 1/2 teaspoonful pepper. Melt the butter, add the flour and then the milk. Use this cream sauce for macaroni, potatoes, oysters, salmon, chipped beef, chicken or mushrooms.