When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way, make this rule, which sounds difficult, but is really very easy: Meat Soufflé 1 cup of white sauce. 1 cup of chopped meat. 2 eggs. Teaspoonful of chopped parsley. Half a teaspoonful minced onion. Put the parsley and onion in the meat, and mix with the white sauce. Beat the yolks of the eggs and stir in, and cook one minute, and then cool. Beat the whites of the eggs and fold in, and bake half an hour, or a little more, in a deep, buttered baking-dish. You must serve this immediately, or it will fall. Cold Meats Of course, like other people, Margaret's mother often had cold meat for luncheon or supper, and one of the things her cook-book told her was how to make it look nice when it came on the table. Always trim off all bits of skin and ragged pieces from the meat, and remove the cold fat, except on ham, and then you must trim it to a rather narrow edge. If you have a rather small dish for a large family, put slices of hard boiled eggs around the edge, or make devilled eggs, and put those around in halves. Sometimes you can cut lettuce in very narrow ribbons by holding several leaves in your hand at once, folding them lengthwise, and using a pair of scissors. Sometimes a dozen pimolas may be sliced across and put about the meat, especially if it is cold chicken or turkey. Always use parsley with meat, cold or hot. Saratoga potatoes make a good border for lamb or roast beef, and cold peas mixed with mayonnaise are always delicious with either chicken or lamb. If only the dish looks pretty, it is almost certain to taste well. Sliced Meat with Gravy When there are a few slices left from a roast, put them in a frying-pan with some of the gravy left also, and heat; serve with parsley around. If there is not gravy, take a little boiling water, add a little salt, pepper, and half-teaspoonful of minced onion, and as much chopped parsley. Lay in the meat in the frying-pan, cover, and let it simmer, turning occasionally. A few drops of Kitchen Bouquet will improve this; it is a brown sauce which comes in small bottles. Some of the things Margaret made for breakfast she made for lunch or supper, too, such as frizzled beef, and scalloped eggs and omelettes. She had some vegetables besides, such as-- Baked Tomatoes 6 large tomatoes. 1 cup bread-crumbs. 1/2 teaspoonful of salt. 1 tablespoonful of butter. 1 slice of onion.