Beef Balls With Spinach

1 1/2 pounds ground beef 1/4 cupful bacon, chopped fine 1/2 cupful milk or stock 1/2 cupful soft bread crumbs 1 1/2 cupfuls well-seasoned stock

1 teaspoonful lemon juice

1 teaspoonful salt

1/4 teaspoonful pepper

Beef drippings

2 tablespoonfuls flour

Cook the milk and crumbs together to a paste; add the bacon, meat, lemon juice, salt and pepper, and one-half teaspoonful of onion juice if desired. Form into egg-shaped balls, roll in flour and saute (fry) till slightly browned in the drippings. Remove to a casserole. With the drippings remaining in the frying pan and the flour and stock, make a thick gravy, pour around the balls, and bake thirty minutes in a slow oven. Serve on a bed of spinach, and garnish with toast points.

Beef Balls En Casserole

2 pounds ground beef

1 tablespoonful minced onion 1 teaspoonful minced parsley

2 slices fat bacon or salt pork, ground

1 egg

1 teaspoonful salt 1 teaspoonful pepper 1 cupful sifted canned tomato 1 cupful stock or water 1 teaspoonful salt

1/4 teaspoonful pepper

1 cupful cooked macaroni

2 tablespoonfuls grated cheese

Mix together the beef, bacon, egg and seasonings; form into balls and roll in flour, and brown lightly in drippings. Add a tablespoonful of flour to the frying pan, and when frothy add the tomato and water to make a sauce. Add the macaroni, sprinkle in the cheese and pour into a casserole. Set the balls on top, cover and bake forty-five minutes to an hour in a moderate oven.