Stuffed Hamburgers

1 pound Hamburg

2 cups bread dressing

1 teaspoon salt Vegetables

Line greased gem pans with the salted meat, half fill with dressing, cover with meat and bake thirty-five minutes. Serve on bed of vegetables garnished with chopped parsley. Cook vegetables given under Braised Meat with just enough water to prevent burning. Just before serving add a bouillon cube.

Egyptian Rolls

8 large outside cabbage leaves 2/3 pound ground beef

1/3 pound sausage 1/2 teaspoon salt

Place cabbage leaves in boiling water and let stand on back of stove until softened, about fifteen minutes. Into each leaf put a spoonful of the mixed, salted meat, fold sides of leaves over meat and roll. Fasten with a toothpick. Simmer in broth or water to cover thirty minutes. Remove to hot platter and thicken broth in which they were cooked for sauce to serve with them. Left over chicken, ground and mixed with gravy to bind, may be substituted for the meat. All sausage or all beef may be used.

Meat Pie

3 cups cooked meat cut into cubes

3 cups brown sauce No.

One Salt

Put ingredients together in baking dish, cover with Meat Pie Crust and bake until crust is well browned.

Plain Crust For Meat Pie

1 1/2 cups flour 3 teaspoons baking pow der

2 tab mi teaspoon salt 2/3 cup milk

Sift baking powder and salt with flour. If solid fat is used rub it into flour with fork or tips of fingers; if vegetable oil is used mix the milk with the flour, then add the oil.

Egg Crust For Meat Pie

1 1/2 cups flour 2 tablespoons fat 1 egg

3 teaspoons baking powder 3/4 teaspoon salt 1/2 cup milk

Sift dry ingredients together, add milk and egg yolk and beat. Fold in gently the stiffly beaten white and drop by spoonfuls over meat mixture.

Potato Crust For Meat Pie

2 cups mashed potatoes 1 teaspoon salt up milk

1 cup flour

6 teaspoons baking powder

Mix together and spread over top of meat mixture. The potatoes make the dough so tender that no fat is needed.

Baked Spare Ribs With Liver Dressing

Fold together side of ribs, sew around edges, till with Liver Dressing and roast according to receipt for roasting meat.

Liver Dressing

2 cups water

1 teaspoon onion juice cooked 1 cup liver (ground)

3 cups crumbs 1 teaspoon salt 1 tablespoon butter substitute

Plain Dressing

2 cups water

1 tablespoon onion juic

2 tablespoons butter substitute

1 bouillon cube 3 cups crumbs 1 teaspoon salt 1 teaspoon sags

Onion Dressing

1 cup onions 3 cups water 1 1/2 teaspoons salt

2 tablespoons butter substitute

3 cups crumbs

Simmer chopped onions in the water until tender. Mix with other ingredients.

All dressings can be baked in separate dish, when they should be basted with the fat from meat with which they are to be served. This is less trouble than stuffing fowl or meat, and is just as satisfactory.