Swiss Pot Roast

Season a breast of veal with salt, pepper and ginger. Heat a cupful of
dripping; lay the meat in the stew-pan with the dripping, 1 onion,
some celery seed, carroway seed, a few peppercorns and parsley. Cover
and let stew slowly until nearly done; then add 1 cup of tomato-sauce
and cook slowly until tender. Serve with baked potatoes.

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Swiss Steak

Season a round steak with salt, black pepper and paprica; dredge with
flour and let fry in hot lard on both sides until brown. Then add some
sliced onions and moisten well with tomato-sauce. Cover and let simmer
half an hour. Serve hot on a platter with mashed potatoes.

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Swiss Baked Eggs

Melt 1 ounce of butter in a baking-pan; then cover the bottom of the
pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with
salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with
grated Swiss cheese, and let bake in the oven to a delicate brown.
Serve hot.

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