1 lb. beef cut from the round
¼ lb. salt pork
½ t-salt
¼ t-pepper
1/8 t-onion salt
¼ C-cracker or bread crumbs
1 egg yolk
1 T-milk
1 T-butter
Grind the meat well, and mix all the ingredients excepting the butter. Pat into an oblong shape and place in a well-buttered pan. Add three tablespoons of water to the pan, and place the butter in small pieces on the top of the loaf. Cover the pan and bake thirty-five minutes in a moderate oven.
Tomato Sauce (Three portions)
1 C-tomatoes, cut up
½ C-water
2 bay leaves
1 t-sugar
¼ t-ground cloves
1 slice of onion or
1/8 T-onion salt
2 T-butter
2 T-flour
1/3 t-salt
Simmer for fifteen minutes the tomatoes, water, bay leaves, sugar, cloves and onion. Strain and press out all the pulp. Melt the butter, add the flour, blend well, slowly add the strained tomato and salt. Cook one minute. Serve hot on the meat.
Escalloped Potatoes (Three portions)
4 potatoes (medium sized)
2 T-flour
2 T-butter
1 t-salt
¼ t-pepper
milk (about one cup)
Wash and peel the potatoes. Slice very thin. Mix through the sliced potatoes, the flour, salt, pepper and the butter in small pieces. Place the mixture in a well-buttered pan or baking dish, and cover with milk. Usually one cup suffices. Bake in a moderate oven forty-five to fifty minutes. (Do not fill the pan more than three-fourths full, as the potatoes will boil over.)
Rice Pudding (Three portions)
1¼ C-milk
1 egg
4 T-sugar
¼ t-salt
1 t-vanilla
1 C-cooked rice
1 t-butter
1/8 t-grated nutmeg