A lady of good taste

Cut crusts from bread and put bread in a mixing bowl with the seasonings, add boiling water and break into small bits with a fork. Add the meat slowly working it with the bread with a fork so it will keep light and fluffy. Do not press down but leave it in the bowl, cover it and put it in the refrigerator. When ready to cook, lift the meat up with a fork and form into little patties the size of a 50-cent piece, 14 inch thick. Brown patties quickly in butter and remove to a hot casserole and serve with the following sauce as soon as possible. [34] Sauce for Hamburger Patties 1 bud garlic, minced 2 teaspoons sugar 1 small onion or 2 shallots, 2 cups good red Burgundy minced 2 tablespoons butter 4 cups consommé 2 pilot crackers (Nat. Bis. Co.) Lightly brown the garlic and onion in butter, sprinkling the sugar over while cooking. Add the consommé and 34 cup of the wine. Simmer 15 minutes. Add the two crumbled crackers and rest of the wine. Put through the electric blender. ‘Then simmer 15 minutes more, stirring frequently. Pour over meat patties and serve. Serve with baked rice and little bowls of sambals as are served with curries: chopped green scallions, small pieces of fried crisp bacon, nuts, carrot curls, celery, relish, chopped pickles, sliced tomatoes. Hamburger Variations Chopped beef patties, marinated over night in red wine. Chopped beef patties, marinated in milk several hours. Browned hamburgers with a dash of red wine over them a minute before serving. Barbecue Chicken Split in half, small plump young chickens and marinate them in garlic French dressing for an hour. Brush the barbecue sauce on the chicken with the leafy end of a stalk of celery. Turn the chickens frequently and let them scorch a bit. eon Barbecue Sauce 2 cups sautéed onions l4 teaspoon cayenne pepper 6 buds garlic, minced 2 cups canned tomatoes 2 tablespoons salt 3 tablespoons Worcestershire 2 cups herb vinegar sauce 1 teaspoon ginger Y% cup sugar caramelized 1 teaspoon nutmeg 1 quart water 1 teaspoon allspice 2 tablespoons sugar 1 teaspoon celery seed Caramelize 4 cup of sugar by cooking it in an iron skillet until it 1s very dark brown then slowly add 1 cup of the water, boiled. Remove from the fire and add the rest of the quart of water. Add all the ingredients except the 2 tablespoons of sugar and bring to a boil. Let cool and add the sugar to taste. More may be added if desired. Keep the sauce, sealed in mason jars in the refrigerator. Barbecued Ham and Eggs 1-inch slices of good smoked 2 tablespoons chili sauce ham 1 teaspoon salt 2 tablespoons dry mustard red wine to make a paste 1 tablespoon grated horseradish 2 tablespoons chopped parsley Mix all the seasonings together and enough wine to make a paste. Spread a thin coating of this mixture on the slices of ham, place them on a broiling rack and broil slowly and brush with additional sauce. Fry or scramble the eggs. If a vertical grill is used, cook the eggs in the drip pan adding a little butter to drippings. Break the eggs into the pan and allow them to cook from reflected heat. Good accompaniments are hashed brown potatoes, sliced tomatoes, cucumbers and onions with French dressing, rolls or dark bread. Levee Barbecued Spareribs 1 side of whole sparerib per person thyme honey Soak for several hours in the barbecue sauce. Broil in the double grill over slow fire. Brush with barbecue sauce 10 minutes before removing from the fire. When they are done sprinkle the ribs with a little thyme, brush with honey and glaze. Serve with 2 pounds of sauerkraut, 14 pound of bacon cut in strips, and 1 large onion coarsely chopped which has been cooked covered in a heavy skillet 1 hour. Add liquid if it gets dry. Serve applesauce (1 can) mixed with 14 cup of grated horseradish. Barbecue Sauce for Pork 3 large onions, chopped 1 cup tomato sauce or catsup