HUNGARIAN GOULASHE

1 lb. ground steak 1 large tin tomatoes
2 fair-sized onions 1 cup creamettes or macaroni
Salt and pepper Dash of Worcestershire sauce

Brown steak and onions in steel frying pan. Add tomatoes and
cooked creamettes, seasoning and let simmer for % hour.

A quick dish that can be made in the morning and just heated when
wanted. No vegetables needed as creamettes act as your potatoes and
tomatoes as an extra. Lovely served with hot tea biscuits.

MRS. H. C. BLANSHARD.

MEDLEY MEAT LOAF

1 lb. ground beef Y% lb. ground veal
14 lb. ground pork 2 cups bread crumbs
2 tsp. salt 14 tsp. pepper

1% tsp. mustard 14 tsp. ground sage
1 onion chopped fine 1 egg

1 cup milk Strips of bacon

Form into loaf in greased pan, strips of bacon on top and bake 1%
hours in oven 375° F. Remove from oven, let stand 15 mins. to absorb
juices. Serve with:

Olive Sauce: 2 tbsp. butter, 3 tbsp. flour, 1 bouillion cube dissolved
in 1 cup boiling water, 4% cup finely chopped olives, 1 tsp. lemon juice,
salt and pepper. Melt butter, blend in flour, add gradually the water
in which the bouillion cube has been dissolved. Cook until thick and
smooth. Add salt, pepper and chopped olives and lemon juice.

VEAL PATTIES

114 lbs. ground veal 14 tsp. sage or small amount of
6 strips bacon | Worcester sauce
1 cup soft bread crumbs Salt and pepper

Sprinkle the bread crumbs with water until they are damp. Mix
with the seasoned veal and form into 6 round cakes about 1 inch thick.
Wrap a strip of bacon around edge of each one and fasten with a tooth-
pick. Place on the greased rack of a broiling pan and broil in an oven
preheated to 400° F. until the patties are well browned. Turn and broil
on the other side. Serve with fresh broiled tomatoes cut in halves and
decorate with parsley.

61