May 17, 1955 Swedish Meat Balls -- "Party Style", Old Fashioned Rhubarb Pie, Orange Pastry

Swedish Meat Balls -- "Party Style"

1 pound hamburger
1/2 pound lean pork
4 slices bread
3/4 c. milk
1 onion, finely chopped
2 t. salt
1/8 t. nutmeg
1/8 t. allspice
1 clove garlic, mashed
2 eggs, slightly beaten
Fluffo for frying
2 c. beef bouillon

Have meats ground together 3 times. Crumble bread and add milk. Stir to blend until it is of paste like consistency. Combine with meat in a mixing bowl. Add seasonings and eggs. Beat and stir with wooden spoon until mixture is stiff. Dip out rounded teaspoonfuls and roll between hands into 1 inch balls. Place on waxed paper about half hour to dry a bit. Heat enough Fluffo in skillet to make a 1/2 inch depth. Brown meat balls. Put browned balls in a single layer in large shallow baking pan. Add hot bouillon. Bake at 350 degrees about 30 minutes or until broth is absorbed. Serve the balls without gravy or sauce. Makes 80 1 inch balls.

Old Fashioned Rhubarb Pie

3 c. rhubarb, cut into 1-inch pieces
1 c. sugar
1/2 t. grated orange rind
3 T. flour
Dash salt
1 recipe Orange Pastry
2 T. butter

Combine rhubarb, sugar, orange rind, flour and salt.  Line 9" pie pan with orange pastry; fill with rhubarb mixture, dot with butter. Adjust top crust. Bake at 400 degrees for 40 to 50 minutes.

Orange Pastry

1 1/2 c. flour
1/2 t. salt
1 T. grated orange rind
1/2 c. Fluffo
4 to 5 T. cold water

Sift together flour and salt; sift in orange rind. Cut in Fluffo with a pastry blender. Sprinkle cold water over flour mixture, tossing lightly with a fork. Use just enough water to hold pastry together.