Three pounds round steak, ground; three eggs; two-thirds cup cracker crumbs; three teaspoonfuls ground sage; two teaspoonfuls salt; one teaspoonful pepper. Mix together thoroughly and bake in a 5x10-inch bread pan, from one to one and one-half hours.
MEAT PIE
Butter an earthen baking dish and line to the depth of one and one-half inches with hot mashed potatoes, season with finely chopped chives (one tablespoonful to two cups mashed potatoes). Fill center with chopped left-over cold beef, veal or chicken. Moisten with brown or cream sauce, to which add one-half tablespoonful minced parsley and onion juice. Cover with a layer of the potato mixture, make several openings in top of pie and brush top over with beaten egg, diluted with milk. Bake in hot oven until heated through and well browned. Serve hot in baking dish.
BRAISED LARDED LIVER Mrs. W. R. McGhee
Skewer, tie in shape (if necessary) and lard the upper side of calf's liver. Place in a deep pan with remnants of lardoons; season with salt and pepper; dredge with flour. Surround with one-half each carrot, onion, celery, cut in dice; one-half teaspoonful peppercorns, six cloves, bit of bay leaf and two cups brown stock or water. Cover closely and bake slowly two hours, uncover the last twenty minutes of cooking. Remove from pan, serve with the French onions or pour around brown sauce.
HAMBURG STEAK Sue C. Woodman
Mix one egg and a little salt and pepper; make into balls and bake in closed pan quickly.
POT ROAST Mrs. C. S. Junge
Procure a Boston cut of roast of beef; brown a minced onion in skillet with butter and bacon fat; in this brown all sides of the roast. Remove the roast and in the fat stir two tablespoonfuls of flour and fill skillet nearly full of hot water. Season this gravy well with salt, pepper, bay and garlic and pour over roast in casserole. Place a few slices of tomato on top or pour in a cup of strained tomato; place some carrots around the roast and put in cooker for at least four hours.
BRAIN PATTIES Mrs. E. Iglehart