DEVILED STEAK

Lightly minx together:
114 Ibs. ground beef
I cup canned milk
Y% cup bread crumbs
3 tablespoons chopped onion
2 tablespoons chopped parsley
2 teaspoons salt
4 teaspoon pepper
Shape into 12 oval patties. Around edge
of cach patty wrap a slice of side bacon.
Secure bacon with toothpicks. Bake in a
hot oven 00°F, for 25 minutes. Then on
top of each patty put a thin slice of pro-
cessed cheese. Continue baking 10> min-
utes longer or until cheese is melted.
Serves 6. —MitprReD DUECK

VEAL CUTLETS
1 Ib. veal leg steak (Y%” thick or
frenched
Seasoning
$3 tablespoons lard or shortening
Fine bread crumbs
1 egg
1 tablespoon water plus 14 cup
Cut veal into individual pieces. Beat egg
and water so that white is well broken
but not light and frothy. Dip pieces in
bread crumbs then in egg. then in’ bread
crumbs. Heat lard in’ frying pan. Brown
cutlets quickly on both sides. Pour in
WY cup wider, or Y% can tomatoes may be
used if desired. Cover and cook slowly
for 30 minutes. —NELL LANIGER

For Better Baking

AN
ALL-ELECTRIC
KITCHEN

SINCE 1929
“The Store that Service Built”

THOMSON & PAGE LTD.

2914 Granville St.
CH-5144

Park Royal
West 2302

STUFFED MEAT LOAF

114 Ibs. minced steak
1 egg (well beaten)
4 cup milk
] teaspoon salt
4 teaspoon pepper
] tablespoon Worcestershire sauce
Line bottom and sides of loaf pan with
34, of mixture and stuff with:

1 cup soft bread crumbs

lf4 teaspoon salt

4 teaspoon sage

1 tablespoon grated onion (or onion

salt

l%Z teaspoon pepper

4 tablespoons melted butter
Put balance of meat on top and bake.
Oven: 400°F. for 45 minutes.

—HAaAZEL HARRISON

ROAST LEG OF VEAL

Boned leg of veal
Dressing
3 strips of bacon

Seasoning
Have* leg boned then wipe thoroughly
with damp cloth. Sprinkle with season-
ing. stull and sew in shape. Place strips
of bacon on top of roast and put in roast-
ing pan (lid on). Have oven hot, viz.
450°F. until meat is seared then lower
oven to 325° and cook 35 to 40 minutes
to the pound.
Veal is a dry meat, void of fat and there-
fore should not be cooked in an open
roaster. if so it should) be basted often.
It should always be well cooked. Veal
should never be broiled.

—NELL LANIGER

HAM BALLS

1 Ib. ham (minced)
2 ibs. pork steak (iminced)
3 egys
] cup water
1 cup bread crumbs
Makes 40 balls size of an egg.
Brown balls in skillet. Place in shallow
pan and add following:
Sauce: :
1 tablespoon brown sugar
] tablespoon flour
] teaspoon dry mustard
2 tablespoons vinegar
Y% cup water
Bake at 350°F. for 45 minutes or so.
—JEANETTE RIDDELL
*

TO CUT MEAT
Stretch meat and see which way grain
runs, then cut across. If cut with the
grain meat will be stringy, but if cut
across it will be tender.