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 —

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