Split and broil Veribest Vienna Style Sausage and place between hot buttered toast. Add a crisp, dry lettuce leaf and a thin spread of mayonnaise. Serve in folded napkin with olives and sweet pickles.—MRS. R. F. THURSTON, 2717 26th Avenue, Fruitvale, Cal.
BEEF BALLS
Two cans of Armour's Veribest Potted Meat, one onion minced very fine, three cups of mashed potato, salt and pepper to season, and one egg. Beat well and form into balls. Roll them in flour and fry in deep hot Simon Pure Leaf Lard. Garnish with parsley or lettuce leaves and serve hot.—MRS. M. E. BESSEY, 133 Main St., Biloxi, Miss.
HASH WITH SPANISH SAUCE
With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled potatoes chopped fine. Season to taste and sauté in hot Simon Pure Lard until brown, and pour over the following sauce: Boil together for ten minutes one can of Armour's Veribest Tomato Soup, one half can of shredded pimentoes, one half can of button mushrooms; season with salt, paprika, butter and a small amount of onion juice.—MRS. J. M. AINGELL, 2704 Nueces, Austin, Texas.
CALGARIAN SALAD
Chop one tin of Armour's Veribest Boned Chicken. To this add one cucumber pared and cubed, one cup of chopped walnuts, one half cup of French peas, one cup of celery washed, scraped and cut into small pieces. Moisten with mayonnaise, mold in bowl, mask with dressing. Garnish with strips of canned red peppers and celery tips.—MRS. G. B. CONTTS, Calgary, Alberta, Canada.