144 KATE AITKEN'S CANADIAN COOK BOOK

HAMBURGER SQUARES

Temperature: 425°F. Time: 25 minutes

2 cups sifted all-purpose flour 1 tablespoon fat
3 teaspoons baking powder 14 cup onion, chopped

2 teaspoons salt 1 pound chuck steak, ground
V4 cup shortening Dash of pepper and mace

1 egg, well beaten 1 tablespoon prepared mustard
lg cup milk 14 cup Chili Sauce

Sift together the flour, baking powder and | teaspoon salt; cut
in the shortening. Make a well in the centre; add the well beaten
egg and milk. Stir lightly; turn the batter on a floured board.
Knead for 20 counts; divide the batter in half; roll one half into a
rectangle 12” x 6”. Heat the fat in a frying pan; add the onion;
cook and stir until tender. Add the meat; cook, stirring with a
fork, until almost tender. Add the remaining | teaspoon salt,
the pepper and mace; spread on the tea biscuit rectangle and press
into shape. Spread with a mixture of the mustard and Chili
Sauce. Roll out the second half of the batter; place on top of the
meat. Cut into squares.and place on an oiled cookie sheet. Bake
in a hot oven for 25 minutes; serve with a tomato sauce. Serves 6,

BEEF HAMBURGER PIE

Temperature: 450°F, Time: 20 minutes
2 onions, diced 3 tablespoons flour
6 potatoes, cubed 3 tablespoons fat
2 stalks celery, diced 21% cups canned tomatoes
6 carrots, diced 4 cup vegetable water
1 gore chuck steak, ground ] teaspoon sugar
6 pound fresh pork, ground V4 teaspoon salt
V teaspoon salt Plain pastry
Dash of pepper 2 tablespoons cream

14 teaspoon dry mustard

Dice the vegetables; combine and cook till tender, using as
little water as possible. When tender, drain and save the vegetable
water (you should have 14 cup). Mix together the meats, 4
teaspoon salt, the pepper and mustard; shape into 12 small balls;
roll in the flour. Heat the fat; sear the small patties in it till crisp
and brown; place in a deep casserole. Heat the tomatoes; add the
vegetable water, sugar and 14 teaspoon salt; add the cooked
vegetables. Pour over the meat balls. Cover with a rich pastry
top and glaze with cream; bake in a hot oven till golden brown.
Serves 8.