2 pounds ground steak (from bottom round) 1 cupful sliced onion 1 teasooonful salt

1/8 teaspoonful pepper

1 cupful soft bread crumbs

2 tablespoonfuls drippings

Fry the onion till yellowed in the drippings. Add to the steak, crumbs and seasonings, mixing well together. Return to the frying pan, and cook slowly ten minutes; then invert into a second frying pan, or onto a plate, and then back into the first pan, and brown the other half. Serve very hot with gravy made of the drippings in the pan.

Baked Macaroni Hamburg

1/2 pound macaroni or spa ghetti 1 can of tomatoes 1 pound hamburg steak

2 or 3 onions (minced) Salt and pepper Grated cheese

Boil the macaroni. Drain and place a layer in the bottom of a well-oiled baking dish. Sprinkle this with some of the hamburg steak, a little salt and pepper, bits of beef drippings or any other fat at hand, then the onion, and lay on the canned tomato, and some grated cheese. Continue in this way until all is used, and bake in a moderate oven for an hour.

Chopped Beef, Italian

1 1/2 pounds chopped beef 1 green pepper, minced 2 onions, minced Salt and pepper

1/2 teaspoonful Worcestershire sauce 2 tablespoonfuls drippings Tomato conserve or catsup

Fry the onions and pepper in the drippings. Then mix with the meat, seasoning well, and cook as Hamburg steak, or shape into flat cakes. Just before serving, spread lightly with Italian tomato conserve and a little butter, and let stand in the oven to re-heat.

Hamburg Roast With Macaroni

2 pounds round steak 2 ounces beef fat 1 teaspoonful salt 1/4 teaspoonful pepper 1 1/2 tablespoonfuls flour 1 cupful cooked macaroni 1/2 cupful bread crumbs

1/2 cupful hot water stock or milk

1 teaspoonful onion juice

1 beaten egg

1 cupful sifted canned tomato

Grind the meat and fat. Cook the bread crumbs in the hot liquid until pasty, add to the meat, and stir in the seasonings and egg. Shape into an oblong loaf. Roll in crumbs and set in a dripping-pan in a hot oven. When well-browned, reduce the heat and cook forty minutes. Make a gravy from the drippings in the pan by stirring into them one and one-half tablespoonfuls of flour and adding gradually the tomato. Let boil and stir in the macaroni. Let stand to become very hot, pour around the loaf and serve.