Mexene meatballs
- 1 lb. ground beef
- 1 lb. ground pork
- 1 cup cracker crumbs
- 1 teaspoon Crisco
- 1 teaspoon salt
- ¾ cup water or stock
- 1 small can tomato paste
- 1 teaspoon Mexene seasoning
- 1 egg
- 1 onion, finely chopped
1 teaspoon salt
Thoroughly mix cracker crumbs, beef, pork, egg, and salt, and form into balls. Braise meatballs and chopped unions in Crisco and add tomato paste, Mexene seasoning, and water. Allow to simmer gently for 30 minutes.
Cold chicken loaf
- 1 large hen, 4 ½ to 5 lb.
- 1 box plain gelatin
- Juice of 2 lemons
- salt and pepper
- ½ cup cold water
- 1 qt. hot chicken broth
- 2 doz. hard boiled eggs
Cook hen until tender, separate whites from yellow of eggs. Run whites through chopper, then yolks, then chicken. Add lemon juice to chicken. Dissolve gelatin in cold water and add to the hot broth. Place the ground whites in the bottom of a square dish. Cover with chicken and top with yolks of eggs. Gradually pour gelatin mixture around sides of loaf and on top. Let stand until set and serve in slices.