Soak bread in water. Add to meat. Sprinkle dried milk over this. Blend thoroughly. Add rest of ingredients (except flour and fat).
Make 1" meatballs; roll in flour; brown in fat. Remove from skillet.
Add fat to pan to make 4 T. Combine 2 T. cornstarch with small amount of milk to make paste. Add milk to 2 C.
Add seasoning and add mixture to melted fat. Cook over low heat, stirring constantly until thick. Return meatballs to gravy and reheat.
2 poulets (spring chickens) 2 large onions sliced 2 cloves garlic 6 large tomatoes 6 sweet green peppers 2 or 3 sprigs thyme 2 sprigs parsley 1 bay leaf 2 T butter 2 T flour 2 C stock or water salt pepper
Disjoint chicken, season well with salt and pepper. Cook chicken in melted butter until brown all over. Add onion and brown lightly. Sprinkle with flour, mix and cook until flour browns. Add sliced tomatoes, chopped garlic and herbs and peppers. Cover and simmer for 20 minutes. Add hot stock or water, season highly with salt and pepper and simmer for 45 minutes more. Serve pieces of chicken with sauce poured over them. Serve with rice.
stale bread cut in pieces onion chopped cheese grated or sliced (any process cheese although Swiss cheese is best) 1-2 eggs milk (about 1 C) salt pepper
Grease a deep baking dish. Cover bottom with a layer of bread, then cheese and onion. Alternate layers ending with bread. Beat egg, milk and seasoning. Pour slowly over layers. Milk mixture should fill half the dish. Bake in moderate-hot oven about 45 minutes or until brown.
1-9" pie shell ½-¼ lb. Swiss cheese grated 1-2 eggs separated 1 t cornstarch 1 C milk
Mix egg yolks, cheese, milk, cornstarch and seasoning. Add stiffly beaten egg whites. Pour into unbaked pie shell and bake until brown. About ½ hour.
a) An onion sauteed in fat may be added to the cheese mixture.
b) Pie shell may be lined with sliced tomatoes.
5 slices bacon 1 lb. ground beef 2 T chopped onion 1 egg, beaten ½ C sharp cheese grated 1½ T catsup 1½ T Worcestershire sauce ½ t salt ¼ t pepper
Combine all the ingredients except the bacon, mixing well. Pat the meat into a roll and slice one inch thick. Wrap each slice with a strip of bacon fastening with a toothpick. Broil or pan broil 5 minutes on each side.