Hamburg steak.
Baked potato.
Squash or baked tomatoes.
Apple Betty.

2. Roast chicken or roast lamb with dressing and currant jelly.
Mashed potato and gravy.
Peas or string beans.
Orange jelly and whipped cream.

MEAT--The best way to learn about cuts of meat is to go often to market
and talk to the butcher whenever he has a minute to spare. Some cuts of
meat are tough with coarse fibers and much connective tissue. They
should be ground if, like Hamburg steak, they are to be cooked by a
short process, such as broiling. If not ground, the tougher meats are
usually cooked a long time with water and made into a stew, a pot roast,
a meat pie, or a meat loaf. These cuts are cheaper, but require more
care in preparation than the more expensive cuts. Examples are the
bottom of the round, the shin, and the flank of beef. The more expensive
cuts, such as the top of the round, tenderloin and sirloin, are more
tender, more delicately flavored, and are used for broiling and
roasting. Some cuts which seem inexpensive really cost more than they
appear to because they contain large amounts of bone or waste fat. The
difference between lamb and mutton is a question of the age at which the
animal was slaughtered. Lamb is much more tender than mutton, is more
delicately flavored and more expensive. There is a similar difference
between chicken and fowl. Fowl is much tougher than chicken and requires
careful and long cooking to make it tender.

_Pan Broiled Hamburg Steak_--Hamburg steak may be bought already ground
at the butcher's, or one of the cheap cuts of beef, such as bottom of
the round or shin, may be bought and ground at home. Many people like a
little salt pork or onion ground with the meat.

Make the meat into small, flat cakes and cook in a smoking hot frying
pan which has been thoroughly rubbed over with a piece of fat. When one
side is seared over nicely turn the cakes (a griddle cake turner or
spatula is helpful) and broil on the other side. Place on a hot platter,
sprinkle with salt and pepper, dot with bits of butter and garnish with
a little parsley or watercress.

A rump or sirloin steak may be broiled in a hot frying pan in a similar
way. Wipe and trim the steak, place in a smoking hot frying pan and sear
both sides. Reduce the heat and turn the steak occasionally (about every
2 minutes) until it is cooked, allowing 8 minutes for a rare steak, 10
minutes for medium cooked steak, an