ROAST BEEF

5 Ib. roast of beef

Sliced onion

Dripping
Place meat in Dutch oven—pour melted
dripping over it, enough to about half
cover. Season with salt and pepper and
sliced onions. Have oven very hot
(450° F.) to sear, then reduce heat to
about 400 and cook according to taste.
Put potatoes, cut small, around the meat
1% hour before done.

—BupA Brown

ROUNDERS

1 Ib. round steak minced
I teaspoon salt
Shake pepper
% cup rice
I small onion cut fine
Mix all well and pat into balls size of
an egg. Mix 1 can Campbell’s tomato

soup and 3 cans water together, and pour
over meat balls. Simmer for 1 hour.

—VIOLET JONEs

ROAST BEEF CROQUETTES

1 cup cold roast beef
4 teaspoon salt
¥g teaspoon pepper
Onion juice
Worcestershire sauce
2 tablespoons bread crumbs
1 tablespoon melted butter
1 egg yolk, slightly beaten

Season beef with salt, pepper, onion juice
and Worcestershire sauce. Add remain-
ing ingredients, shape after the form of
small croquettes. Roll in flour, egg and
crumbs. Fry in deep fat or place in but-
tered pan and bake in oven until brown.
Serve with tomato sauce.

—GRACE TURNER

STUFFED HAM

2 slices ham, 1” thick
On 1 slice put bread filling, cover with
sliced apples (thin) and place other slice
of ham on top. Fasten with skewer or
string, place in covered roaster with 1
cup water and bake for 1 hour. Turn
over during baking so both sides will
brown.
—May Cross

Ham at its Best —

North Star

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