Cut the suet and bacon fine and fry. Add the onion, garlic and green pepper chopped quite fine and fry. When beginning to brown, add the meat, turning it so that it will be well browned on all sides. Then add the hot water, tomatoes and the seasoning. Simmer gently for three hours, add 2 tsp. salt and a quarter tsp. pepper at the end of an hour and a half. Half an hour before the meat is finished, boil the spaghetti till tender, drain it and put it into the sauce surrounding the meat. Let cook 10 minutes. For serving, put the meat on a platter and the sauce in a dish, grating American cheese thickly over the top. ROLLED FLANK STEAK Serves 5. Preparation 1 hour. 1 flank steak (2 pounds) 1 cup bread dressing Wipe steak. Score across grain with sharp knife. Rub with flour and brown; sprinkle with salt and pepper. Spread one side with bread dressing, well seasoned. Roll up and fasten with skewers or tie with a cord. Place in a casserole, add one-fourth cup boiling water and let bake slowly until tender. Slice and serve with the gravy. ROAST SHOULDER OF MUTTON Serves 5. Preparation 3 hours. Five-pound shoulder roast Salt, garlic, pepper and flour Wipe meat. Sear quickly to seal in juices. Sprinkle with salt and pepper. Cut garlic in two pieces and place on meat. Dredge both meat and bottom of pan with flour. Place roast on rack in roasting pan, and add hot water. Place in hot oven and baste every fifteen minutes. Lower gas after the first twenty minutes’ cooking, and cook slowly until tender. Keep meat covered and about three-fourths pint of water in the pan, as the steaming will help make the meat tender. Cook at low temperature. BAKED HAM Serves 20. Preparation 6-7 hours. (12 pounds.) Set ham on a rack in a baking pan and bake one-half hour in a hot oven, turning after the first fifteen minutes. Lower heat. Pour a cupful of cider over ham and let bake five hours, basting often with the liquid in the pan. Remove from the oven and skin. Insert cloves in the fat of the ham, from which the skin has been taken; press these into the ham in a symmetrical manner. Mix half a cupful of brown sugar with half a teaspoon of pepper and half a cupful of fine cracker crumbs and sprinkle over the portion containing the cloves; return the ham to the oven for one hour. _The cheaper cuts of meat are nutritious and can be made as tasty as the expensive cuts_ HUNGARIAN GOULASH Serves 5. Preparation 2½ hours. 2 lbs. beef (shoulder clod) Salt Flour ¼ lb. fat salt pork Boiling water 2 cups tomatoes 1 sliced onion 1 stalk celery Bit of bay leaf 4 cloves 2 cups sliced potatoes 1½ cups carrots 1 green pepper Parsley