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Make gravy in same frying pan used for frying meat balls. Melt fat, add flour and heat and stir to a golden brown paste. Add stock gradually, stirring to avoid lumps. Add cream and seasoning and simmer 4 to 5 minutes. Then pour over meat balls and cook on low heat 40 to 60 minutes. Neither overcooking nor reheating will harm them. Serves 6.
Contributed by Miss A. M. Johnson, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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