Cover with onions and flour. Place in
roaster and pour over the cider. Bake
in moderate oven (350 F.) for one
hour, basting frequently with cider
during first half hour. Serve with
cider sauce, which thickens as ham

cooks. —Mrs. J. D. Jonasson.

HAM LOAF.
1% |b. ground smoked raw ham.
1 lb. fresh lean pork ground.
3 tablespoons fine cracker crumbs.
1 beaten egg.
3 tablespoons milk.
Salt and pepper to taste.
3 bay leaves.
Whole cloves.

Method—Mix very thoroughly ham
and pork, add crumbs. Beat egg, add
milk and add to meat. Mix well.
Shape into loaf and place in roaster.
Put 3 bay leaves in centre of loaf and
whole cloves along edge all around 114
inches apart. Brown slightly... Pour 1
tin tomato soup over loaf adding a
little water. Bake 1% hours in cov-
ered roaster. 300 F.

—Mrs. J. T. Beaubien.

BAKED COTTAGE ROLL.

Ibs. cottage roll.
bay leaves.
onion sliced.
whole cloves.
cups water.
Method—Scrub the cottage roll well,
put into a deep kettle, add the other
ingredients and the water, bring slowly
to a boil, simmer, covered for two
hours, let cool in the liquid, remove to
a roaster, cover with the following
topping:

Topping—
1% cup brown sugar.
1 teaspoon cinnamon.
1, teaspoon cloves.
Y cup dried bread crumbs.
1 egg yolk beaten.
2 tablespoons orange juice.

Method—Mix the ingredients and
spread over the top. Bake for 30
minutes, basting frequently.
-——Mrs. J. Forsyth, Eriksdale, Man.

HEART COOKED WITH RICE.
1 beef heart.
34 cup rice.
Y% cup seeded raisins,

CO He DO DO

101

% cup chopped walnuts.
1 tablespoon lemon juice.
Pinch of salt and pepper.

Method—Wash the heart well and
remove any veins. Place in a dutch
oven and cover with boiling water,
simmer until tender—about 2 hours.
Wash rice well in several waters and
add to the kettle containing meat, add
lemon juice and cook for 30 minutes
longer. Add raisins, chopped nuts,
salt and pepper and heat thoroughly.
Lift heart onto a hot platter and pour
the rice around it in a border. The rice
should absorb nearly all the liquid, but
not be cooked dry.

—Mrs. T. Stone.

BRAISED OX-TAIL STEW.

Two pounds oxtail—soak one-half
hour in salt water and dry. Braise in
frying pan thoroughly, then place in
stew kettle. Add a small veal or beef
kidney. Cover with boiling water. Add
one onion and a large carrot. Sim-
mer for three hours. Thicken to taste
with flour and salt.

—Mrs. V. B. Anderson.

BROWN CURRY.
2 lbs. meat, veal, or lamb (raw or
cooked), cut into dices.
1 large onion sliced.
1 large apple chopped.
1, cup sultana raisins.
1 cube beef extract.
1 tablespoon flour.
1 tablespoon curry powder.
Method—Fry meat, apple and onion
till golden brown, in butter or drip-
ping. Mix curry powder and flour into
paste. Add water and meat cube, a
little salt and raisins. Stir all together
and let stand on side of stove to cook
slowly, about 1 hour. Before serving
add 1 teaspoon vinegar. Serve sur-
rounded by a ring of boiled Patna rice.
—Mrs. S. Loughman.

A TASTY MEAT DISH.

1 lb. ground beef.
2 onions (small).
Salt and pepper to taste.
Sage and savory to taste.
14 cup uncooked rice.
1 tin tomatoes.

Method — Mix meat with onions,
flavor with salt and pepper, sage and