Kibbee Riced Potatoes Spring Carrots

Bakewell Pudding

Kibbee

Chop 1 pound lean round steak fine, add 1/2 c chopped English walnuts, pecans, almonds, etc., as desired, 1/2 t salt, and a dash of pepper. Mix and form into balls about 2 inches in diameter. Stand in a baking-pan and pour over them 1 c canned tomatoes. Bake in a moderate oven 30 m, basting frequently. When ready to serve, dish the balls, add to the tomato 1/2 T butter and 1/2 T flour, rubbed to a paste; when boiling, add 1/4 t salt, and pour the sauce around the balls.

Riced Potatoes

Pass 8 boiled potatoes through a vegetable ricer, heap lightly in a hot vegetable dish, sprinkle with salt, and serve at once. Reserve 2 c for future use.

Boiled Carrots

Wash and scrape 6 carrots thoroughly, cut into dice and cook 3/4 h, or until tender, in boiling salted water. Drain, add 2 T butter, 1/2 t salt, dash of pepper; toss well together, and serve at once.

Bakewell Pudding

Cover the bottom of a baking dish with 1/2 c chopped dates and figs, scalded and dried, sprinkle 1 c bread crumbs over the top of this. Beat, 2 eggs well, add 2 T sugar, 1 c milk, 1/4 c chopped nuts, and pour over the crumbs. Bake in a moderate oven 1 h.

Preparing The Meal

An h before dinner, prepare the pudding and place in the oven, While baking, wash and scrape the carrots and potatoes, dice the carrots, and cook both in boiling salted water. Now prepare the Kibbee and place in the oven. Drain and rice the potatoes, turning into a hot vegetable dish, drain and season the carrots, remove the balls from the liquid, thicken the tomatoes, pour around the meat balls, and serve the dinner. Leave the pudding in the oven, with the gas turned off, however, until ready to serve.

After dinner, mix and shape the potato croquettes for frying the next morning.