or the Round (5)

4 pounds uncooked meat chopped fine
2 cupfuls bread-crumbs
2 tablespoonfuls chopped parsley
1 level teaspoonful pepper
4 eggs unbeaten
1 large onion chopped fine
2 rounding teaspoonfuls salt

Mix meat and onion. Add the dry ingredients next. Mix well, then add
the eggs. Pack all down hard in a square bread-pan so the loaf
will take the form of the pan.

Bake for two hours in a moderately quick oven, basting every fifteen
minutes with hot Swift's Beef Extract or hot stock. When done, set
away in the pan until cold.

To serve, turn out on a platter and cut in thin slices and serve with
catsup or with cream horseradish sauce. Recipe for the latter is
given under "Beef a la Mode."

Little Beef Cakes

Use any of the cheaper cuts

1 pound uncooked beef chopped fine
1 tablespoonful Swift's Premium Oleomargarine
1 tablespoonful flour
1/2 teaspoonful salt
1 tablespoonful grated onion
2 cupfuls beef extract or stock
1 teaspoonful kitchen bouquet
1/4 teaspoonful white pepper

Shape the meat into little cakes. Put the oleomargarine in a
frying-pan, and when hot lay in the cakes and brown quickly on
both sides. Then remove the cakes.

Into the oleomargarine left in the pan put the flour and brown. Then
add the stock gradually, stirring all the time so there will be no
lumps. When smooth add the seasonings. Then lay in the beef cakes,
cover, and cook slowly for five minutes. Serve at once with the
sauce poured over them.

{Footer: Have you tried Swift's Premium Oleomargarine? It is worth
trying.}

Curry Balls

Use any of the cheaper cuts

1 pound uncooked beef chopped fine
2 tablespoonfuls Swift's Premium Oleomargarine
1 tablespoonful flour
1 level teaspoonful salt
1 teaspoonful curry-powder
1 onion chopped
1 cupful strained tomatoes
1/4 teaspoonful white pepper

Make the meat into little balls. Put one tablespoon oleomargarine in
frying-pan, and in it cook the onion slowly without browning it
until the onion is soft. Then add the curry-powder and meat
balls, and shake the pan over a quick fire for ten minutes.

Put the second tablespoonful oleomargarine in another frying-pan, and
when hot add to it the flour. Stir well, then add the salt, pepper
and tomato. Let come to a boil and then pour over the meat balls.
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