Magic Baking Powder Contains No Alum 25 SHEPHERD’S PIE 2 cups chopped roast 1 cup mashed potatoes beef Seasoning Gravy Combine ingredients, except potatoes. Place in a buttered baking dish and cover with mashed potatoes. Brush with beaten eggs. Bake until potatoes are slightly browned. BROWNED HASH i cup meat 34 tablespn. fat 2 cups mashed potatoes Seasoning 43 cup boiling water Onion juice Put the mixture in a frying pan in which 1 tablespoon fat has been heated. Spread smoothly, cook over moderate heat so it will brown slowly and not burn. Cook about 1% hour and do not stir. Fold like an omelet. (The same mixture may be made into small cakes and browned.) CALF’S LIVER AND BACON 1 Ib. calf’s liver 4% |b. bacon Flour Cut the liver in slices a half inch thick, pour boiling water over and let it stand 5 minutes; drain. Sprinkle with pepper and salt and dredge with flour. Cook slowly in hot dripping or bacon fat. Serve with crisp bacon. Pepper and salt Dripping STEWED STEAK WITH MACARONI 1% lbs. round steak 2 tablepsns. flour 2 tablespns. butter 1 tablespn. catsup % lb. macaroni Pepper and salt Cut the meat in small pieces, roll in flour and brown in butter. Cover with hot water and allow it to simmer slowly for 14% hours; add the mac- aroni and cook for three-quarters of an _ hour. Season with pepper, salt and catsup. Cook for another ten minutes. Serve on a hot dish with meat in the middle and macaroni around. BRAISED LAMB STEW 2 lbs. lamb from fore- quarter Flour 1 onion (sliced) 1 tablespn. dripping Cut lamb in cubes, onion in dripping, add meat. roaster, add water and tomato juice. Season to taste. Cook one and a half hours; just before taking from oven add peas. Serve on a hot plat- ter with sippets of toast. 1 pint water 1 pint strained tomatoes Salt and pepper 1 can peas dredge with flour. Fry Put all in double POTATO DUMPLINGS 1 cup cold mashed 1 teaspn. potatoes Magic Baking Powder 1 cup flour 144 teaspn. salt 1 egg Sift together flour, salt and baking powder. Add mashed potatoes and egg, knead slightly, form into roll 142” in diameter, chill, cut off 1” pieces, steam over stew about 30 minutes. An excellent addition to lamb or beef stew. CHICKEN A LA KING 2 cups cold chicken, 1 green pepper chopped 1 teaspn. salt 1 cup cooked mushrooms 4 teaspn. white pepper White Sauce 2 tablespns. butter 1 pint milk or cream 2 tablespns. flour Toast Melt butter, add flour, then milk (which should be hot). Cook 3 minutes, add chicken, mush- rooms and seasoning. Serve very hot on toast. FRICASSEE OF CHICKEN 1 chicken (about 3 lbs.) 1 teaspn. salt 1 onion 4 teaspn. white pepper 2 cloves 2 tablespns. butter 1 bay leaf 2 tablespns. flour Wash and singe the chicken; place in sauce- pan and barely cover it with cold water, add seasoning and cook until tender. Remove from saucepan; skin and cut the chicken into nice joints. Put butter in another saucepan, melt, add flour and strain into it about one quart of liquor in which the chicken has been boiled, which will make a nice white sauce. Put the chicken in. Boil up, add a little chopped parsley and serve very hot. Plain boiled rice may be served if liked. CHICKEN MARYLAND 2 tablespns. butter 1 cup white sauce 4 lb. bacon Corn fritters 2 spring chickens Salt and pepper 2 eggs Bread crumbs Split the chickens, detach wings and legs; lay on a flat dish and season. Dip each portion in beaten egg, then in bread crumbs. Place in a buttered pan and pour over 2 tablespoons of — clarified butter, and roast in the oven for 20 minutes. Pour white sauce on a serving dish and arrange chicken on it; alternate with rolls of broil- ed bacon and small corn fritters. CHICKEN POT PIE 2 teaspns. flour 2 tablespns. butter Biscuit dough 1 large chicken Cold water Salt Pepper Cut and joint the chicken, cover with cold water and let it boil gently until tender. Season with salt and pepper and thicken the gravy with the flour, mixed smooth with butter. Have ready nice, light biscuit dough; roll about half an inch thick, cut with a small cutter and drop into the boiling gravy. Put the cover on the pot closely so that none of the steam escapes, and do not allow the pot to cease boiling till the biscuits are done and ready to serve (about half an hour). POT ROAST 6 Ibs. beef from lower part of the round 1 quart turnips Pepper 2 cup celery Salt 42 cup cut onion Flour 1 quart boiling water Dripping 6 bay leaves 1 quart diced carrots Wipe the meat, sprinkle with pepper and salt, dredge with flour. Brown the entire surface in drippings, either in a large frying pan or in the oven, which should be very hot. Put in a double roaster, add vegetables and boiling water, let it come to the boil, put in oven with cover on and cook slowly for 24% hours or until meat is tender. When ready, strain off about a quart of the gravy, thicken with flour and serve in gravy boat. Arrange the meat on a platter with vegetables as a garnish. YORKSHIRE PUDDING 4 teaspn. salt 2 eggs 1 cup flour 1 cup milk Put flour and salt in a bowl; make a well in the middle of the flour and break in the eggs. Stir, gradually mixing in the flour, adding milk by degrees, until a thick smooth batter is formed. Beat well for some minutes, then add the rest of the milk, and let it stand for an hour or more, Cover a pudding tin with the dripping from the roasting joint, pour in the batter, and cook it in the oven until a nice brown all over. The Sunshine Vitamin is in Fleischmann’s Yeast