SPANISH MEAT PATTIES

1 Ib. ground beef
Y cup milk
1 cup soft crumbs
Salt and pepper
Form into 12 small patties and brown
quickly on both sides in hot melted fat.
Mix together:
14 cup catsup
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
2 tablespoons sugar
1 minced onion

Pour over meat and cover pan. Simmer
for 30 minutes, turning several times.

—MURIEL BUTCHART

SPICED POT ROAST
(Serves 8)

2 medium onions

4 tablespoons fat

4 Ibs. beef (rump or chuck)
1 cup flour

4
1

No. 2 can or 214 cups tomatoes
teaspoon salt

1% teaspoon pepper

1 crushed bay leaf

14 teaspoon whole cloves (4)

4 cup vinegar

2 tablespoons brown sugar
Chop onions; brown in fat or salad oil;
dredge beef in flour, brown on all sides
into the onions. Combine remaining in-
gredients; pour over beef. Cover and
cook slowly about 3 hours. Remove beef,
cover with sauce which may be strained
and thickened if desired.

STUFFED PORK CHOPS

6 rib chops (114 inch thick)
114 cups whole-wheat bread
2 tablespoons minced celery
2 tablespoons minced onion
Salt and pepper
14 cup hot water
2 tablespoons butter
14 teaspoon mustard
14 cup flour

1. Have the butcher cut a pocket in the
chops.

2. Moisten bread crumbs with the hot
water. Add celery, onion and butter. Sea-
son with salt and pepper.

3. Stuff pork chops and sew securely.

4. Mix flour ~and mustard, dip chops in
flour and brown in frying pan.

5. Arrange chops in casserole or on the
rack in pressure cooker. Add 1 cup of
water. Cover and bake or steam. Serve
with a corn squash and garnish of
parsley. May use veal or lamb chops.

—BupA BROWN

(27)

STEAK PIE WITH SUET CRUST

1 lb. stewing steak
Y, pint water or tomato soup
1 onion chopped fine
2 tablespoons flour
1 carrot, cut in slices
14 cup bread crumbs
2 medium potatoes
2 tablespoons fine suet
Salt

Cut meat into pieces, season and roll in
flour. Cut vegetables and put in layers;
add water or soup. Cook slowly for 1
hour. Mix flour, bread crumbs, suet,
pinch of salt, with cold water. Make into
flat, round, smaller than lid of casserole.
Put on top of meat, cover, and cook
slowly for 1 hour. Serve with buttered
beets and creamed cauliflower.

SWEET AND SOUR SPARERIBS

(Serves 4)
First step:

Cut 2 lbs. spare ribs (pork or beef) into
2” lengths. Season with Y% teaspoon
pepper and 1% teaspoon salt. Brush with
fat and bake at 350° F. until done (about
30 minutes).
Second step:

2 tablespoons brown sugar

2 tablespoons cornstarch

14 cup vinegar

2 tablespoons soya sauce

1 tin pineapple bits

1 green pepper (chopped)

1 medium onion (chopped)

Method: Mix sugar and cornstarch, add
pineapple juice and vinegar and soya
sauce and cook slowly in frying pan until
clear. Add onion, pepper and cook until
crisp. Add pineapple pieces. Pour all
over spare ribs in casserole and return
to oven for 15 minutes. Serve with
fluffed boiled rice and other vegetables.

—BERTHA BRANDRETH

WIENER LOAF

1 Ib. wieners
114 cups grated cheese or( 1 if liked)
3 cups cooked rice
344 cup canned milk (undiluted)
Put wieners through food chopper, add
cooked rice and cheese, then milk. Mix
well. Pack in greased loaf pan and bake
1 hour in moderate oven. Serves 6.
Do not add salt or spices as wieners con-
tain enough seasoning. Very good hot
or cold.
—JESSIE MURRAY