1 C-raw beef, cut fine
¼ C-bread crumbs
2 T-milk
1 egg-yolk
¼ t-salt
1/8 t-paprika
1 t-chopped parsley
¼ t-onion salt
¼ t-celery salt
3 T-bacon fat
Soak the crumbs, milk and egg together for five minutes. Add the beef, salt, paprika, parsley, onion and celery salt. Shape into flat cakes one inch thick, two and a half inches in diameter. Place the fat in the frying-pan and when hot, add the cakes. Lower the flame and cook seven minutes over a moderate fire, turning to brown evenly. Serve on a hot platter. Garnish with parsley. Serve with egg sauce.
Egg Sauce for Meat Balls (Three portions)
3 T-flour
2 T-butter
1 t-chopped parsley
1 C-milk
¼ t-salt
¼ t-paprika
1 hard-cooked egg,
cut fine
Melt the butter, add the flour, salt and paprika. Mix well, add the milk, and cook for two minutes. Add the hard-cooked egg sliced, or cut in small pieces. Serve hot with the meat balls.
Marshmallow Pudding (Three portions)
2 t-granulated gelatin
2 T-cold water
1/3 C-sugar
½ C-boiling water
1 t-lemon extract
1 t-vanilla
1 egg-white
Soak the gelatin in cold water for three minutes. Add the boiling water, and when thoroughly dissolved add the sugar. Allow to cool. Beat the egg-white stiff. When the gelatin begins to congeal, beat it until fluffy, add the extracts and then the egg-white. Beat until stiff. Pour into a moistened cake pan. When hard and cold, remove from the pan, cut in one inch cubes and pile in a glass dish.