One lb. beef; 1/2 lb. pork; 1 onion. Put through food chopper. Add 1/2 cup cracker crumbs, 1 egg, season with salt, pepper and pinch of nutmeg. Make into small balls.
Have ready gravy made of 2 tablespoons butter, 1 tablespoon flour, water enough to thicken; drop balls into gravy and cook slowly 3/4 hour. Mrs. E. B. Pentz.
Have a round steak cut about 1 inch thick. Pound well to break down the fiber. Knead in all the flour it will hold; brown on both sides in melted butter, cover with cold water; season and let simmer very slowly 2 1/2 hours or until very tender Mrs. C. F. Shirts, Chicago, Ill.
Mrs. Watson, Northport, Mich.
Put a thick layer of sliced carrots and onions in a pan, season with salt, pepper and paprika; put in thick piece of round steak, size of pan, on top, then another layer of carrots and onion, turn a can of tomato juice over all; cover and bake slowly about 2 hours. Mrs. J. E. Warren.
Partly fry a steak in a deep trying pan. (The cheaper cuts may be used this way.) Slice 1 onion, 1 or 2 tomatoes,
2 or 3 pieces of celery and some green pepper if you desire. Put these on top of steak, season well with salt, pepper and paprika; coyer with water and let cook an hour or more. Cover pan. After taking out meat, thicken gravy with a little flour and pour over meat Mrs. J. E, Warren.
Brown a thick piece of meat from the rump (about 4 lbs.) on both sides, in hot fat. Transfer to a casserole. Place around it carrots, turnips and onions, cut into small bits. Add enough water or stock to cover the vegetables. Cover and cook very slowly for 4 hours.
Hazel Fisher Marshick.
1 package macaroni. 1 lb. chopped beef. 2 cups tomatoes (sweetened). 5 onions chopped fine. Salt and pepper. 1/2 lb. cheese.
Boil macaroni, fry onions and meat together but do not brown. Add salt, pepper and other ingredients. Bake half hour. Mrs. A. L. Cowan.
One tablespoon butter and 1 tablespoon flour, browned. To this add 1 onion, 1 carrot. 1 green pepper (seeds removed) and 4 large tomatoes, chopped fine. Add about 2 lbs. beef, cut in squares; season with salt and pepper. Let this simmer 2 hours, closely covered. When ready to serve have 2 cups of cooked spaghetti to put over it.
Mrs. Chas. J. Conzelman.
Cut 1 1/2 lbs. round steak into pieces 2 inches square and brown on both sides in fat; add 1 pint water, 1 sliced onion, 1 tablespoon ketchup, salt and pepper to taste. Cover closely and cook slowly until meat is tender.
Chili sauce or a few tomatoes sliced and added after meat is partly done may be used instead of ketchup.
Beef liver and bacon may be cooked as above.
Mrs. O. J. Marshick.
Make raw chopped meat into balls; wrap each ball in a new cabbage leaf, tying with cord. Put in pan and brown carefully in butter; then add 1/2 cup boiling water, cover and cook 1 hour on slow fire. Add more water if needed.
Mrs. Van der Noot.