Hints from Heloise

Hamburger Hints, continued
For meat patties, use the closed end of a No. 2 1/2 can to mash the patties flat and the open end to trim around the patties so they will be perfectly round. (Just as one uses a biscuit cutter.) Patties look better, cook better, and will have no frayed edges.

From Denver: "Want a good way to make lots of hamburgers for the crowd? Place the meat patties in a baking pan which has been lined with foil, place another piece of foil over them, put more patties in, place another piece of foil, add more patties and stack them up four deep with a sheet of foil separating each layer. The heat conducts so well that all of the patties will be cooked completely through in about 35 minutes in a 350 degree oven. Frankfurters may be done the same way, except that it takes only fifteen minutes."