• 2 cups soft bread crumbs
• 1/4 cup milk
• 2 tablespoons minced onion
• 1 pound chopped beef
• 1/2 pound pork sausage meat
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 egg
• butter or margarine
• mushroom soup

Soak bread crumbs in milk 5 minutes. Add onion, meat, seasonings and egg, and blend well with hands. Form small balls with floured hands and saute in small amount of butter or mar­garine, just enough to keep meat from sticking to pan. Dilute condensed mushroom soup with same amount of milk, in sauce­pan. Stir over low heat until blended and hot, but not boiling. When meat is well browned on all sides cover with hot mushroom soup. Cover and let simmer over low heat for 5 minutes. Yield: 20-25 small balls.

Melt butter or margarine. Blend in flour, salt and pepper, and stir in hot milk gradually while cooking over low heat. When sauce thickens, add oysters, celery and green pepper. Continue cooking over low heat until edges of oysters curl. Serve on hot toast, between split biscuits or in patty shells. Sprinkle with paprika or minced parsley.

Yield: 12 servings.