Creamed Round Steak (Serve Two)

1/2 pound ground round steak 1 small onion chopped fine.

1 cup or more milk Flour.

Salt and pepper to taste.

Brown onion in hot bacon fat. Brown steak in same fat stirring quickly to keep soft. Dredge with flour and when brown add milk and season.

Marion Brown Corneliussen University of Illinois.

Heavenly Hash

1 pound hamburg steak 1/2 pound fresh pork.

10 milk crackers.

2 chopped onions 1 egg.

1 cup tomatoes, or 2 fresh tomatoes 1 green pepper (chopped fine) 1 tablespoon melted butter.

Mix, form in loaf and bake one hour in moderate oven.

Charlah Ireland, Oneonta, N.Y. Svracuse University.

Enchaladas (Mexican) Batter

2 cups flour.

2 tablespoons cornmeal.

1 teaspoon salt.

Enough water to make a very thin batter. Make cakes size of large pan. Cook cakes over slow fire.

Filling

3 pounds of meat, (either beef and veal or beef and chicken) Boil meat until well done. Then grind and put back in broth to keep hot. Meat may be secured from butcher ground and then boiled.

Sauce

2 cans of hot tomato sauce Equal amount of water Boil one tablespoon of cumin seed in water. Add sauce, dash of red pepper, mustard and salt. Thicken if necessary.

How To Serve

Have everything hot. Bake cakes as you need them. Lay cake on plate. Put two tablespoons meat on one side of cake and flap other side to cover meat. Cover with sauce. Sprinkle with grated cheese. Garnish with parsley or lettuce and olives. Serve with salted wafers and coffee.

Virginia Kilgore, Oakland, Calif. University of California.

Baked Breaded Veal

Cut veal in pieces the right size for each person. Dip in crumbs, egg and crumbs again. Brown in drippings in frying pan. Place in large pan or baking dish and cover with cream gravy made in the pan in which veal was browned. Bake one and one quarter hours or until meat can be cut with a fork.

Dorothy Duval, Chicago, Ill. Northwestern University.

Butter And Parsley Sauce

(Not Cooked).

2 tablespoons parsley.

2 tablespoons melted butter.

2 tablespoons lemon juice 1 teaspoon salt.

1/4 teaspoon pepper.

Combine, and use at once if desired. Lemon juice may be omitted.

Helen Gelhar, Glencoe, Ill. Northwestern University.

Mint Sauce For Meats

1/2 cup mint leaves chopped fine.

2 tablespoons powdered sugar.

1 cup hot vinegar.

Dissolve the sugar in the vinegar and pour over the chopped mint leaves. Let stand thirty minutes to infuse. If the vinegar is very strong, dilute with water. Serve hot. Especially good on roasted lamb.

Mabel Osborne, Pasadena, Calif. University of Illinois.