Hamburg Cakes

Smothered Potatoes Stewed Corn

Baked Caramel Custard

Hamburg Cakes

Have the butcher grind 1 pound of round steak twice, or put it through the meat grinder at home. The second grinding thoroughly cuts up all the larger pieces that escaped the first.

Mix 1/2 c stale bread crumbs with 1/4 to 1/2 c milk, according to the dryness of the bread. Add 1/2 t salt, 1 egg well beaten and the ground meat. Also if desired 1/2 onion chopped fine may be added. Mix well, shape into cakes, about 1/2 inch thick, and pan broil in a hot frying pan.

Smothered Potatoes

In 1/4 c butter or beef fat, cook 1/4 c chopped onion, parsley and celery mixed. When beginning to brown, add 2 c cold boiled potatoes cut into dice or slices. Sprinkle with salt and pepper and add 1/2 c White Sauce, Meat Gravy or Tomato Sauce.

Cover till well steamed through, uncover and let any surplus moisture evaporate and serve hot. Stewed Corn

Empty the contents of I can corn into a saucepan, add 1/2 t salt, a dash of pepper and 1 T butter. Heat thoroughly and serve. (Substitute corn on the cob [p. 375] if in season.)

Preparing The Meal

Twenty minutes before dinner time prepare the meat, using instead of one whole egg the two whites left from the cheese crumpets. Make 1/2 c White Sauce (p. 38). While this is cooking, cut the potatoes into dice after putting the chopped onion, etc., into the melted fat to brown. When beginning to brown, add the potatoes and white sauce, cover and let steam.

Season And Heat The Corn

Broil the Hamburg Cakes according to directions given in Lesson 3 for pan broiling. When done serve the dinner.

Serve the Caramel Custard, which should have been made in the morning, very cold.