RUSSIAN STEAK Tender and tasty
Reading edition
¾ lb. chopped beef 1 can Franco-American can Spaghetti 2 teaspoons salt ¼ lb. mushrooms, cut fine 1 egg, slightly beaten 2 cups shredded carrots 2 cups boiling water 2 teaspoons Worcestershire sauce
Chop Franco-American Spaghetti fine, mix with chopped beef, ½ teaspoon salt, slightly beaten egg and shape into 12 small cakes. Dust with flour on each side. Cut mushrooms fine and brown in hot fat in a heavy frying pan. Brown meat cakes. Add boiling water, 1½ teaspoons salt and shredded carrots. Cover and simmer 20 minutes. Add Worcestershire sauce and simmer 10 minutes more. Serve with vegetables over meat cakes and a green salad. Preserved figs and cookies for dessert.
GEE, MOM, YOU SURE ARE A SWELL COOK
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