Savory Mixed Vegetables

Yield: 25 servings, 1/2 c. each

2/3 c. butter
2 c. shredded onions
2 c. diced celery
3 c. diced carrots
1/2 c. chopped green pepper
1 qt. cooked green beans
3 c. tomato pulp (fairly thick)
2 tsp. salt

Melt butter, add onions, celery, carrots, pepper and cover closely. Cook at simmering temperature 25 to 30 minutes (vegetables should be barely tender). Add beans, tomato pulp and salt. Simmer 15 minutes and serve.

Chinese Meat Loaf

1 1/2 lb chopped beef
2 cups tomatoes
2 cups cooked rice
1 tablespoon melting fat

Mix. Bake slow.

Salmon Loaf

1 cup toasted bread crumbs
2 tablespoons salad oil
2 cups (1 pound) canned salmon, flaked
2 beaten eggs
1 cup milk
1 teaspoon lemon juice
1/2 teaspoon salt
Dash of pepper
2 teaspoons finely chopped onion
1 tablespoon chopped parsley
1 tablespoon salad oil

Blend crumbs and 2 tablespoons salad oil. Combine salmon, eggs, milk, lemon juice, seasonings, onion, parsley, and salad oil. Fill greased loaf pan or fluted mold; bake in moderate oven (350) 45 minutes or until firm. Serves 6.

Veal Scramble

1 medium-sized onion
3/4 pound veal
2 tablespoons fat or salad oil
1 teaspoon salt
Few grains pepper
1/4 teaspoon sugar
Dash paprika
1 12-ounce can whole kernel corn
1 No. 2 can (or 2 1/2 cups cooked) tomatoes
4 wheat biscuits
2 tablespoons butter or margarine

Mince onion; cut veal in 1-inch cubes. Brown onion and veal in fat or salad oil. Add salt, pepper, sugar, paprika, corn and tomatoes. Cover; simmer 30 minutes. Split, heat and butter wheat biscuits. Top with veal mixture. Serve at once. Serves 4.

Scrapple

4 hog's feet
2 pounds fresh pork shoulder
Cold water
4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon powdered sage
2 2/3 cups white corn meal
Fat for frying

Wash hog's feet and place with shoulder meat in a deep kettle. Cover with water. Cover pan and cook slowly 2 hours, or until tender. Remove meat and chop fine, including all skin and fat. Measure broth. If necessary, add water to make two quarts. Add meat and seasonings, bring to boiling point, and stir in corn meal. Cook slowly 1 hour, stirring occasionally. Rinse loaf pans in cold water, pour in scrapple, and cool. When firm, cut in 1/2-inch slices, sprinkle with flour, and brown in hot fat.
This makes 6 3/4 pounds.

Macaroni Loaf

1 1/2 cups macaroni
1 cup soft bread crumbs
1 cup grated American cheese
1 tablespoon chopped parsley
1 tablespoon minced onion
2/4 teaspoon salt
1 cup milk
2 beaten eggs
1/4 cup chopped pimiento

Cook macaroni in boiling, salted water until tender. Rinse with hot water and drain. Combine ingredients. Bake in well-greased loaf pan in moderate oven (350) 40 minutes. Serve with Tomato Sauce. Serves 6.

Molded Ham Loaf

2 tablespoons gelatin
1/4 cup cold water
1/2 cup boiling water or ham liquor
2 cups ground or finely chopped cooked ham
1/4 cup ground sweet pickle, or chopped pickle like chow-chow
1 tablespoon lemon juice
1 tablespoon prepared horse-radish, if available
2/3 cup cooked salad dressing, part mayonnaise if possible

Sprinkle gelatin on cold water; add hot liquid and stir until dissolved. Add rest of ingredients and season with salt if necessary. Place mixture in oiled loaf pan measuring about 5"x2 1/2'x9". Chill several hours or until firm. Slice and serve cold. Halves of hard-cooked eggs make an appetizing garnish. Double the recipe if your family numbers more than four.

Beef and Spinach

4 tablespoons butter
1 tablespoon chopped onion
1 pound ground beef
1 teaspoon salt
1/2 teaspoon sage
1 egg
1 cup milk
1 1/2 cups fine bread crumbs
2 1/2 cups cooked spinach

Melt butter in skillet, add onion and brown slightly. Add the beef, salt and sage and fry until brown, keeping the beef in separate particles. Beat the egg and add the milk. Butter a square or oblong glass baking dish. Place half the bread crumbs on the bottom, then half of the meat mixture, and next all of the well-drained spinach. Top this with the rest of the meat and the remaining bread crumbs last. Pour the egg and milk mixture over the top. Bake thirty minutes. Serve in squares. A pound can of salmon may be substituted for the beef it desired.

Supper Spaghetti

3 cups boiled spaghetti
1 lb. ground beef
1/4 lb. ground chicken or calves' liver
3 cups stewed tomatoes
1 cup diced carrots
1/2 cup fat or oil
1 cup chopped onion
1 cup diced celery
2 teaspoons salt
2 teaspoons chili powder
1/4 cup chopped parsley
1/2 cup shredded yellow cheese

Simmer the meat with the vegetables and the fat or oil for 1 hour, or until the vegetables are tender and the mixture is thickened. Add the salt and chili powder. Stir in 2 tablespoons of the parsley. Serve on spaghetti in a large bowl and garnish the top effetively with the remaining parsley and the shreds of yellow cheese. Not only is the dish delectable and nutritious but it is also handsome, wearing a crown of green and gold.

Macaroni with Ham

8 thin slices boiled ham
32 lengths macaroni
1/2 cup stewed tomatoes
1/2 cup cheese, grated
1 teaspoon salt
2 cups white sauce
4 strips crisp bacon

Cook the macaroni lengths, broken in halves, in boiling salted water until tender. Drain and arrange 8 of the half-lengths on each piece of ham. Sprinkle the grated cheese and stewed tomatoes on the part of the macaroni which rests on the ham. Then roll the meat around the macaroni and arrange in a greased baking pan. Cover with the hot white sauce to which the crumbled bacon has been added. Heat in a moderate oven, 350 degrees F., for about 20 minutes. This dish is delightful served... [rest of sentence is missing]

Stuffed Tomatoes (from a newspaper clipping)

6 tomatoes
Bread or cracker crumbs
1 small onion
1 cup chopped canned meat
Salt and pepper to taste

Select smooth medium-sized tomatoes. Cut a slice from stem end, and remove pulp to a mixing bowl. Sprinkle inside of each shell lightly with salt. Mash pulp and add meat, onion and seasoning and enough bread or cracker crumbs to thicken. Stuff tomato shells with this mixture and arrange in a greased backing dish. Left over stuffing may be placed around the filled tomatoes. Replace the tops of the tomatoes and bake in moderate oven thirty minutes, or until the shells are tender.