5 thin bread slices, cut in 1/2 inch cubes
1/2 c. milk
1 egg
2 lbs. ground beef
1 1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. monosodium glutamate
1/8 tsp. garlic salt or powder
1/4 c. flour
1/2 c. plus 1 tbsp. salad oil
1 (8 oz.) can tomato sauce
1/4 c. vinegar
1/4 c. sugar
1/2 c. sweet gherkin chunks
1 (13 1/2 oz.) can pineapple chunks, drained
1 lg. carrot, sliced diagonally
1 lb. jar sliced crab apples

About 1 hour and 15 minutes before dinner, in large bowl, combine bread cubes, milk and egg. Let stand 5 minutes. With fork, press together until bread is worked through. Add meat, salt, pepper, monosodium glutamate and garlic salt. Knead mixture, shape into balls and roll in flour. Set aside. In 1/2 cup hot salad oil brown meatballs and drain. Pour off oil. Add 3/4 cup cold water, tomato sauce, vinegar, salt, sugar and sweet gherkins. Set aside 6 pineapple chunks. Add rest to meatballs. Simmer 10 to 15 minutes, uncovered.

In 1 tablespoon hot oil, saute green pepper and carrot until crisp. Add 1/2 of this to meatballs. Spoon into large serving bowl and top with reserved pineapple chunks and rest of green pepper and carrots. Garnish with crab apples and serve. 4 to 6 servings.