Oxtail Soup -- Hungarian Style
3 to 4 pounds oxtails or beef cross-cut
i8 c. water
4 t. salt
1/2 t. pepper
1 medium onion, sliced
1 bay leaf
3 medium potaqtoes, peeled and diced
3 large carrots, sliced
1 medium rutabaga, peeled and diced
1 No. 303 can tomatoes
1/4 t. marjoram
Brown meat slowly on all sides. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer slowly about 3 hours or until meat is tender. Add all vegetables to soup and simmer about 30 minutes. 6 to 8 servings.
Brownies
3/4 c. sifted cake flour
1/2 t. baking powder
3/4 t. salt
1 c. sugar
1/2 c. shortening
2 eggs
1 t. vanilla
2 squares chocolate
1 c. chopped nuts
Confectioners sugar
Sift flour, baking powder and salt. Gradually add sugar to shortening, creaming until very light and fluffy. Add egss and vanilla and mix until smooth. Stir in chocolate which has been melted and cooled. Add sifted dry ingredients and nuts. Pour into greased 8 inch square pan. Bake at 350 degrees for 30 to 35 minutes. Cool slightly. Cut into 16 squares, sprinkle with confectioners sugar. Store in pan.
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