Hill Meat Loaf

2 # ground beef (chuck)
chopped onion, celery, green pepper
2 eggs
1 c tomato
1 c milk


Mix Separate

1 c crumbs
2 teaspoons salt
½ teaspoon sugar
½ teaspoon baking powder
¼ teaspoon nutmeg

Combine and bake 11/2 hrs. at 350 degrees (Secret) Mix with spoon to keep "loose".

HAUSENTE ALS WILDENTE

(Duck Cooked Wild-Duck Style)
4 1/2 to 5 pound duck
2 anchovy fillets, mashed
12 juniper berries (or 2 tablespoons gin)
About 2 tablespoons seasoned salt
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground pepper

MARINADE,
2 cups dry red wine
2 celery stalks with leaves chopped
1 cup water
1 medium onion, sliced
1 large carrot, sliced

GRAVY,

3 cups marinade, strained after roasting (with sieved marinade vegetables added if desired) About 4 tablespoons all- purpose flour Clean duck and rinse. Rub inside with Anchovy. With mortar and pestle. crush juniper berries; rub half inside scatter the rest over duck's breast. Put half the seasoned salt. thyme and ground pepper inside. the rest on the breast. rub into breast. Place in large heatproof bowl. In large saucepan. combine wine. water. carrot. celery. and onion; bring to boiling. Pour over duck. Cover and refrigerate for 1 to 2 days. turning duck three or four time. Put marinade vegetables in roasting pan. Place duck, breast side up on top. Pour over rest of marinade. Cover. Bake in preheated 325 degree oven for 2 1/2 hours, uncovering last half hour to brown. Place bird on hot serving platter. Strain liquid; skim off fat. Shake a little of the liquid with the flour; stir into remaining liquid and heat to boiling. Boil and stir till thickened, about 5 minutes. (This will make 3 cups gravy.) reheat next day and serve over dumplings that will be left.

Serve duck and gravy with potato dumplings and black currant jelly in orange basket. Trim with lettuce. if desired. Cut duck in quarters with kitchen shears or poultry shears. Makes 4 servings.

APPLE FRITTERS

1 1/2 cups chopped apples
1 tablespoon sugar
2 tablespoons lemon juice
2 egg yolks
1 cup sifted all-purpose flour
1/4 cup milk
2 egg whi tes
1 teaspoon baking powder
1/2 cup salad oil for frying
3/4 teaspoon salt

Pare and chop apples. Sprinkle with lemon juice to keep apples from darkening. Sift flour, measure and return to sifter Add baking powder, salt and sugar. Beat egg yolks. Add milk, beating it in. Beat in dry ingredients, string until batter is smooth. Add apples. Turn fat into kettle for heating. Beat egg whites stiff . Fold into apple mixture. Drop batter by spoonfull into hot oil. Fry until golden brown on one side. Turn and brown other side. Drain on paper toweling. Serve piping hot. This make 12 fritters, the size of a small apple.

GINGER BREAD WAFFLES

1 1/2 c cake flour
1 1/2 t baking powder
1 t soda
1/4 t salt
1 t powdered ginger
2 eggs
1/4 c sugar
1/2 c molasses
1 c sour milk
4 T melted fat

Sift, flour, measure and sift with baking powder, soda, salt and ginger. Beat eggs, add sugar, molasses and sour milk to them. Stir in dry ingredients, stirring until batter is smooth. Add melted fat, beating it in. Bake on a hot, but not too hot an iron.