1 t-onion salt or onion juice 1/ t-pepper 8 Grind the meat twice and add the seasoning. Shape into cakes two and a half inches in diameter and one inch thick, handling as little as possible. Place on a hot pan and cook under the broiler twelve minutes, turning when brown. Dot with butter and serve hot. Lemon Butter for the Steak (Four portions) 2 T-butter ½ t-salt ½ T-lemon juice ½ T-minced parsley ¼ t-paprika Mix in order given and spread on hot meat of any kind, broiled steak, chops or fish. Baked Potatoes (Four portions) Select potatoes of a uniform size. Wash thoroughly with a vegetable brush. Run the point of the knife around the outside of the potato. Bake in a moderate oven forty to sixty minutes. Escalloped Cabbage (Four portions) 2 C-cooked cabbage 1 C-white sauce 1/ t-paprika 8 ¼ C-bread crumbs 1 T-butter Remove the outer leaves of a two and a half pound head of cabbage. Cut in half (using but half for dinner). Wash thoroughly and cut in shreds or chop moderately fine. Put in a large kettle of rapidly boiling water. Boil for twenty minutes. Drain well, add one-half a teaspoon salt. Make the white sauce, add the cabbage and paprika, mix well. Place in a buttered baking dish. Cover with buttered crumbs and place in a moderate oven until browned. Prune Soufflé (Four portions) ¼ lb. prunes 6 T-sugar 1 T-lemon juice or ½ t-lemon extract 2 egg whites Wash the prunes thoroughly, cover with water, and allow to soak three hours. Cook slowly in the same water until soft. Remove the stones from the prunes, and save the pulp and juice. Add sugar, cook until very thick (about three minutes). Stir constantly. Cool, add the lemon juice. Cut and fold in the stiffly beaten egg whites. Fill a well-buttered open tin mould half full of the mixture. Place the pan in another pan filled with boiling water. Cook in a slow oven until well raised, firm, and light brown in color (about twenty-five minutes). Serve with the following custard sauce:
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