French Chopped Beef.
Take one pound chopped round steak, little pork, add pepper and salt, 1 egg, little bread which has been softened in water, fry in butter; stir frequently so it will not get hard.—Mrs. Louise M. Lafrentz.
Beef Loaf.
Three pounds beef ½ pound raw ham, 3 eggs well beaten, 3 soda crackers rolled fine, 1 teaspoon salt, 1 teaspoon pepper, 3 tablespoons cream, 6 hard boiled eggs. Chop the beef and ham very fine and then add the salt and pepper, the cracker crumbs, the well beaten eggs and the cream. Mix all these together perfectly, grease a breadpan thoroughly and press half the mixture into it firmly. Trim each end of your hard boiled eggs so as to make a flat surface, then put them on top of the mixture in the breadpan, placing them in a row, end to end. Now pack on top the balance of the meat, pressing it down firmly. Cover and bake in a moderate oven 1 hour. Uncover and bake half an hour longer. Serve either hot or cold in slices.—Mrs. Lachmann.
Beef Tenderloin.
Wipe clean, but do not wash the tenderloin; season with salt and pepper. Place in roasting pan, adding a little water, 1 large onion, 1 carrot; roast in lower oven of gas range till brown and crisp. Place in upper oven, add the mushrooms, which have been prepared, and roast ½ hour longer. Roast meat ¼ hour to the pound.
Mushroom Sauce.—Boil dry mushrooms in salt water 1 hour. Prepare a sauce of 1 tablespoon butter, 1 small onion cut in very small pieces and 1 tablespoon flour. Add this to mushrooms, do not drain water, pour this over roast.—Miss L. Gansz.
Flank Steak.
Brown on both sides in butter, to keep juice in steak, salt and pepper, then turn over a can of tomatoes with sauce and bake 1½ hours in self-basting pan.—Mrs. O. Kleppisch.
