MISCELLANEOUS, MEAT SUBSTITUTES, VEGETABLES

SUPPER DISH
(husband's)

A good many husbands are spoiled by mismanagement in
cooking and are not tender. Some women keep them in hot
water, others freeze them. Others keep them in a stew, others
roast them, some keep them ina pickle. No husband will be
well treated this way. But they are delicious when treated
right. If he should sputter or fuss, don't be anxious. Add sugar
in form of kisses, but no vinegar; a little spice, but use it with
care. Stir him gently. Follow these directions and he will be
very digestive.

Mrs. A. Nielsen

TURKEY DRESSING

12 c. dry bread cubes 2 medium sized onions, diced
salt and pepper to taste 1 tb. sausage meat
1 tsp. sage 3 eggs

Cut dry bread into small cubes, place this in a bowl.
Add sage, eggs and onions. Put sausage meat into a pan over a
low heat, fry until nice and brown. Add the meat to the bread
cubes. Mix well and season with salt and pepper. Stuff the bird.
This will dress a bird from 10 to 12 tb.
Mrs. Elsie Harsch

PICKLED HERRING

1 gal. onions and herring 1c. water
(mixed) 1/2 c. brown sugar |
3c. vinegar 1 heaping Tbsp. pickling spice

Clean and wash salted herring, then cut into suitable
pieces, slice onions and put into a gallon jar. Bo#l vinegar,
water and sugar together. Let stand until cold and then add to
herring and onions which have been sprinkled with spices.

Mrs. O. Olson

PARTY CREAM PUFF APPETIZERS

1 c. hot water 1/2 c. oatmeal (quick or old
1/2 c. shortening fashioned, uncooked)
1/2 tsp. salt 4 eggs

3/4 c. sifted flour

Heat to boiling, water, shortening and salt. Quickly

ae | -7- Port Alberni, B.C.