MEAT BALL DUMPLINGS

1 pound minced lean beef 2 tablespoons milk

1 teaspoon salt 3. tablespoons heated dripping
l{ teaspoon pepper. 3. cups once-sifted pastry flour
4 teaspoon Mustard 6 teaspoons baking powder
4 teaspoon prepared horse-radish 34 teaspoon salt
l4 cup finely-chopped onion 4. tablespoons shortening

1 cup soft bread crumbs 1 cup tomato juice (about)

l egg, slightly beaten

Loosen the minced beef with a fork and sprinkle with salt, pepper, mustard,
horse-radish, onion and bread crumbs; mix together lightly. Combine the beaten
egg and milk; add to meat mixture and mix lightly. Form into 16 balls and pan-fry
in the dripping. Measure and sift together twice, the flour, baking powder and salt.
Cut in the shortening finely. Stir in sufficient tomato juice to make a soft but not
sticky dough. Turn out on a lightly-floured canvas or baking board and knead
lightly for a few seconds; roll into a rectangle about 14-inch thick; and cut into
4-inch squares. Place a meat ball on each square and bring the four corners of

ach together over the meat ball and seal edges. Arrange on a baking pan and
bake in a hot oven (450°F.) about 15 minutes. Serve hot with suitable gravy.

MACARONI MEAT LOAF

34 pound minced beef 1 teaspoon Mustard
114 pounds sausage meat 2 teaspoons Worcestershire Sauce
teaspoon salt 214 cups unrinsed cooked ready-
2 tablespoons finely-chopped onion cut macaroni (about 1 cup
2 tablespoons finely chopped before cooking)
parsley 1 egg, beaten

Loosen the minced beef and sausage meat with a fork; sprinkle with salt, onion and
parsley and mix lightly. Blend the Mustard and Worcestershire sauce; sprinkle over
meat mixture, then add cooked macaroni and beaten egg. Mix lightly and turn into
a greased loat pan. Bake in a moderate oven (350°F.) about 1% hours.

HUNGARIAN STEW

2% lbs. beef removed from bone 2 tablespoons flour
teaspoon salt 2 teaspoons Mustard
l4 teaspoon pepper 4 cups bouillion or water
onion minced l4 cup tomato juice

4 tablespoons butter
Cut meat in cubes, fry in pan until brown, add chopped onion, seasoning and
flour, continue frying 10 minutes, pour stock over and cool until tender, then add
tomato juice and a little cream.

SWISS STEAK SAVORY

2 lbs. round steak 1 teaspoon salt
2 small kidneys 1 tablespoon Worcestershire
8 tablespoons flour Sauce

4 teaspoon ginger 4 teaspoon Mustard

4 teaspoon mixed dry herbs 4 onions

Cut steak and kidneys in small pieces. Mix flour, ginger, salt and mixed herbs and
roll meat in mixture. Put in casserole, add Mustard and Worcestershire sauce.
Cover with boiling water and simmer 3 hours. Add onions and cook | hour longer.

HAMBURGER MUSTARD

(pictured on page 10)

1144 lbs. hamburger 1 garlic clove, crushed
214 teaspoons salt 2 cups thinly sliced onions
lg teaspoon pepper parsley

114 tablespoons Worcestershire Sauce

Combine hamburger, salt, pepper and Worcestershire sauce. Form into 2 large
thin patties. Rub pie pan with garlic. Place 1 patty in pan. Spread with made Mus-
tard; top with onions. Place second patty on top. Brown lightly under broiler. Turn
top patty and brown. Invert hamburger “sandwich” into another pie pan and brown
under broiler. Turn top patty and brown. Cover (use first pie pan as cover) and
bake in a moderate oven (350°F.) for about 40 minutes. Cut in six wedges. Garnish
with parsley. Serves 6.

16 where mustard is specified always use KEEN’S D.S.F.

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