Meat Loaf With Hard Cooked Eggs

Chop one pound each of raw veal and beef with one-fourth pound of salt pork. Add one-half teaspoonful each of thyme and marjoram, or one tablespoonful of poultry seasoning and one-half teaspoonful of onion juice, one tablespoonful of chopped parsley, and salt and pepper to taste. Mix it with one-half cupful of bread crumbs and two well-beaten eggs. Butter a mold and fill half full with the meat mixture. On this place lengthwise two whole hard cooked eggs, then fill with the rest of the mixture. Place a tablespoonful of melted butter or beef shortening on top and bake in a slow oven one and one-half hours. When served the meat will have a round slice of hard cooked egg in each slice of meat. Parsley may be used for a garnish and the meat may be served hot or cold.

Beef Loaf, Mexican Sauce

Add one tablespoonful of chopped onion, one tea-spoonful of salt, one-fourth of a teaspoonful of pepper, one tablespoonful of chopped parsley, and one cupful of stale bread crumbs, to two pounds of lean chopped beef. Moisten with strained tomato sauce, and shape in loaf bread pan. Turn out into a greased baking pan, and bake thirty minutes, basting often with tomato juice. Serve on a hot platter, surrounded with Mexican sauce.

Mexican Sauce

Cook a fourth of a cupful each of chopped onion, red and green peppers, in a fourth of a cupful of butter, or beef dripping, until soft. Add four tablespoonfuls of flour and, when smooth, one and a half cupfuls of stewed tomato. Cook ten minutes, then season with salt.

Hash In Disguise

Mince finely enough cold corned beef to fill two cups, also an equal amount of potatoes, one slice of onion, if desired, and half a green pepper. Mix well together and season highly with salt and pepper and if the meat is mostly lean, add a tablespoonful of slightly melted butter. Rub about three cupfuls of boiled lima beans through the sifter or colander to remove the skins. Season the pulp with salt and pepper and mix with a well beaten egg to bind. Form the hash as nearly as possible into a roll, and with the hands cover the entire outside with this pulp. Lift carefully on to baking dish. Brush the outside with melted butter and bake until thoroughly heated. Serve with a white sauce, to which may be added, if desired, a little more of the minced green pepper, or two or three drops of onion juice.

English Cottage Pie

Put the beef bone of your roast on to stew with cold water, one sliced onion, a few cloves, one sprig of parsley, and a bit of celery. Chop the left-over meat very fine, add pepper and salt. Strain the stock and with it make a brown sauce, using two tablespoonfuls of butter and three tablespoonfuls of flour to each cupful of liquid. Season with Worcestershire sauce and put half of it into the bottom of a baking dish, then add the minced meat, the rest of the sauce, and cover with seasoned mashed potatoes, having potatoes one inch deep. Bake the pie until heated through and very delicately browned.