done, then put it through meat chopper. Boil oatmeal in the water of the meat, add the chopped meat and thyme. Set in cool place, fry when served.—Mrs. Semmlow.
Meat Loaf.
Two pounds round steak, 1 pound lean fresh pork ground fine, 1 cup cooked tomatoes, 2 eggs, 1 cup cracker crumbs, salt to taste. Form into loaf, press hard into a paper-lined pan. Place several strips of bacon on top. Bake slowly for ½ hour and rapidly for 15 minutes. Make gravy from liquid which exudes.—Mrs. Theo. Doering.
Meat Balls in Tomato Sauce.
One pound chopped pork 1½ pounds chopped round steak, add ½ loaf stale bread soaked in water, then press out water. Mix well and season with salt, pepper, a little chopped onion, if liked, and 1 egg. Form into balls and drop into tomato sauce made as follows: Rub 1 quart can tomatoes through colander, put back in sauce pan, add 1 bay leaf and small onion. When it boils drop in the meat balls and cook 20 or 30 minutes. If gravy is too thin thicken it.—Mrs. E. S. Berndt.
Meat Balls.
Mix together equal quantities of cooked and chopped veal and raw chopped beef. Add ⅓ as much soaked bread crumbs as you have meat. Season with salt and pepper and stir in a raw egg, beaten. Form with the hands into balls, set in the icebox to stiffen, roll in eggs and cracker crumbs, leave in the ice box for a half hour longer, then fry in deep fat.—Mrs. A. Steging.
Sauerkraut.
Place sauerkraut in an earthen or stone crock, with some of its juice and a good sized piece of fresh pork or sausage, adding a little water if dry. Place a granite pie plate over it and set in the oven. Bake slowly for 2½ hours, removing the lid only to stir a few times.—Mrs. E. S. Berndt.
