The Happy Homemaker

This was on our menu last night.

Beef Goulash
1 lb Stew Beef
2 Tablespoons of oil
1 cup of chopped onions
1 tp salt
1 cup of tomato juice
1 tablespoon of paprika
1 cup of beef broth

Brown meat in oil. Then add onions. Saute until transparent. Add The rest of the ingredients. Cover the pot and simmer and our and a half. Add chopped potatoes the last thirty minutes of cooking.

Spatzen

2 eggs
1 1/2 cups flour
1/2 cup water
1/2 teaspoon of salt
1/4 teaspoon baking powder
dash of nutmeg

Beat 2 eggs. Combine them with the rest of the ingredients. Drop small bits of the batter from a spoon into a simmering pot of salted water or beef broth. They should not be too heavy. Simmer until done. Drain or keep in broth. Serve with meat or soup.

Corn Salad

can of corn
1/2 pound of crab meat
1 large shredded carrot
some shredded cabbage
Mayonnaise
Salt

Shred cabbage very thin and grate a carrot. Chop crab meat. Add corn and salt. Stir in mayonnaise. Refrigerate.

Orange Sponge Custard

3/4 cup sugar
1 1/2 tablespoons butter
1 tablespoon grated orange rind
3 egg yolks
3 tablespoons flour
1/3 cup of orange juice
1 cup of milk
3 egg whites

Preheat oven to 350 degrees. Cream sugar, butter, orange peel. Add and beat well egg yolks. Stir in flour alternately with orange juice and milk. Beat until stiff egg whites. Fold them into mixture. Place the batter in buttered custard cups or in a buttered 7 inch oven-proof dish. Set on a rack in a pan filled with 1 inch of water. Bake an hour or until set. Serve hot or cod with cream or raspberry sauce. I served it with mandarin oranges.