MEAT LOAF

14% pounds hamburg

2 slices bacon, diced

1 onion, chopped

114 teaspoons salt

1 teaspoon celery salt
lg teaspoon pepper

2 teaspoons Mustard

1 cup canned tomatoes

1 egg

1 cup cracker crumbs
4 teaspoon paprika

1 tablespoon butter

parsley

Put hamburg in large dish, adding bacon and
onion. Mix well and add all other ingredients
except 14 cup cracker crumbs and paprika and
butter. Mix thoroughly. Place in greased
baking dish, cover with remaining cracker
crumbs, garnish with paprika, dot with butter,
and bake in a moderate oven (350°F.) 1
hour. Garnish with parsley and serve with
tomato sauce. Serves 6.

DEVILED FRIED CHICKEN

3-3) lb. chicken
34 cup flour
3 teaspoons Mustard
3 teaspoons salt
l¢ teaspoon pepper
milk
fat or salad oil
1 tablespoon Worcestershire Sauce
1 garlic clove

Have chicken disjointed at market. Sift flour,
mustard, salt and pepper. Dip pieces of chicken
first in milk, then in flour mixture. Fry in
shallow fat or salad oil (1-14 inches deep)
heated to 375°F., to which the Worcestershire
Sauce and, garlic have been added, until
golden brown. Drain. Place chicken in pan.
Bake, uncovered, in moderate oven (350°F.)
for about 20 minutes.

STUFFED ROAST VEAL

1 tablespoon butter

1 teaspoon parsley

l4 teaspoon sage, marjoram and thyme
salt and pepper

\¥ teaspoon Mustard

small onion

114 cups fresh bread crumbs

2 eggs

Mix all well together with beaten egg. Bone
veal, stuff with the above mixture. Roast in hot
oven; baste well; 25 minutes per pound and
25 minutes over. Serve with tomato sauce.

15