11/2 pounds round steak Salt and pepper Small piece of suet 1 small omoD 1 cup bread crumbs Butter✪ Beef Loaf Hs^s a small piece of suet ground with the beef; mix thoroughly ^tli the crumbs, the seasoning and the onion finely chopped. Moisten the crumbs slightly with milk or water. Mold into a loaf; put into a roasting pan with a little water; make indenta- tions in the top of the loaf with the finger and fill with small pieces of butter. Serve hot with brown sauce, or cold, sliced thin. HAMBURG STEAK Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice✪ Hamburg Steak. Mold into cakes and broil in a greased broiler or hot frying pan. When done spread with butter or pour over them a brown sauce made in the pan. CREAMED BEEF Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and 76 Planned lot a H/TT? A 'PO FamUy of Four iVlJiA i & sprinkling at every turn with salt, pepper and flour✪ Creamed Beef. The meat should lose its red color but not brown. When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast. MINCED BEEF Chop beef from the rump or round into small pieces and stew in a little water or milk, seasoning with butter, salt and pepper✪ Minced Beef when the meat is first put in the pan. Serve on buttered toast. The remains of roast beef may also be prepared in this way. CREAMED FRIZZLED BEEF y2 pound sliced dried beef 14 cup cold water 1 tablespoon butter li^ cup milk 2 tablespoons flour 1 egg Buttered toast Pick the meat over carefully, removing all gristle and breaking it into small bits. If very salty bring to a boil in a little water and drain. Melt the butter in a frying pan; throw in the beef and stir it with a fork until it is cooked, but not browned. Re- move the pan from the hottest part of the stove; sift the flour over the meat, stirring all the time; add the cold water and con- tinue stirring until all the water has been absorbed. Then draw the pan to the hot part of the stove and add the milk. Bring all to a boil; add the beaten egg✪ Beef with Flour and Milk and serve at once on small slices of buttered toast. The egg may be omitted if preferred. BOILED BEEF'S TONGUE 1 fresh tongue 12 whole cloves 1 chopped carrot 2 bay lea:ves 1 chopped onioa 1 cup raisins Salt✪ Boiled Beef's Tongue Wash the tongue; throw it into a kettle of boiling water; bring to a boil; then simmer gently for two hours. Remove the tongue; skin it and put it into a kettle with the vegetables,cloves,bay leaves, raisins and enough of the water in which the tongue was boiled to cover them. Cover the saucepan; stew gently for two hours, adding the salt at the end of one hour; remove the tongue and serve in a border of the carrots and raisins. 6 77 TV/TT^ATQ Planned for a iViii A J. O family of Four SMOKED TONGUE BOILED Soak the tongue in cold water over night. In the morning cover with fresh water✪ Smoked Tongue Boiled; bring to the boiling point; then simmer gently for four hours or until tender. When thoroughly cooked, re- move the tongue; skin it, trim off the smoked parts and serve surroimded with mashed potatoes and garnished with parsley. VEAL LOAP 3 poirnds veal 3 eggs 1 pound salt pork Vi teaspoon pepper 6 soda crackers 1/2 teaspoon salt , ✪ Veal Loaf

AI-modernized reading of the original text

11/2 pounds round steak Salt and pepper Small piece of suet 1 small onion 1 cup bread crumbs Butter Has a small piece of suet ground with the beef; mix thoroughly with the crumbs, the seasoning and the onion finely chopped. Moisten the crumbs slightly with milk or water. Mold into a loaf; put into a roasting pan with a little water; make indentations in the top of the loaf with the finger and fill with small pieces of butter. Serve hot with brown sauce, or cold, sliced thin. HAMBURG STEAK Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice. Mold into cakes and broil in a greased broiler or hot frying pan. When done spread with butter or pour over them a brown sauce made in the pan. CREAMED BEEF Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and [illustration: Planned for a Family of Four] sprinkling at every turn with salt, pepper and flour. The meat should lose its red color but not brown. When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast. MINCED BEEF Chop beef from the rump or round into small pieces and stew in a little water or milk, seasoning with butter, salt and pepper when the meat is first put in the pan. Serve on buttered toast. The remains of roast beef may also be prepared in this way. CREAMED FRIZZLED BEEF y2 pound sliced dried beef 14 cup cold water 1 tablespoon butter li^ cup milk 2 tablespoons flour 1 egg Buttered toast Pick the meat over carefully, removing all gristle and breaking it into small bits. If very salty bring to a boil in a little water and drain. Melt the butter in a frying pan; throw in the beef and stir it with a fork until it is cooked, but not browned. Remove the pan from the hottest part of the stove; sift the flour over the meat, stirring all the time; add the cold water and continue stirring until all the water has been absorbed. Then draw the pan to the hot part of the stove and add the milk. Bring all to a boil; add the beaten egg and serve at once on small slices of buttered toast. The egg may be omitted if preferred. BOILED BEEF'S TONGUE 1 fresh tongue 12 whole cloves 1 chopped carrot 2 bay lea:ves 1 chopped onion 1 cup raisins Salt Wash the tongue; throw it into a kettle of boiling water; bring to a boil; then simmer gently for two hours. Remove the tongue; skin it and put it into a kettle with the vegetables, cloves, bay leaves, raisins and enough of the water in which the tongue was boiled to cover them. Cover the saucepan; stew gently for two hours, adding the salt at the end of one hour; remove the tongue and serve in a border of the carrots and raisins. 6 77 [illustration: Planned for a Family of Four] SMOKED TONGUE BOILED Soak the tongue in cold water over night. In the morning cover with fresh water; bring to the boiling point; then simmer gently for four hours or until tender. When thoroughly cooked, remove the tongue; skin it, trim off the smoked parts and serve surrounded with mashed potatoes and garnished with parsley. VEAL LOAP 3 pounds veal 3 eggs 1 pound salt pork Vi teaspoon pepper 6 soda crackers 1/2 teaspoon salt ,

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Creamed Frizzled BeefFilipino BeefBeef LoafHamburg SteakCreamed BeefMinced BeefBeef with Flour and MilkBoiled Beef's TongueSmoked Tongue BoiledVeal Loaf

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