JELLIED VEAL AND PORK MOULD

1 large kunckle of veal, 2 pork hocks, 1 small onion, 2 sticks celery,
part of bay leaf, 2 whole cloves, dash of all-spice, several pepper corns,
large teaspoon salt. Cover this with cold water; simmer until meat falls
from the bone. Take meat from pot and shred; put into bowl, strain the
liquor thin, pour over shredded meat until it just covers the meat. While
shredding meat remove all skin and fat. Allow to set overnight.

—Mrs. Douglas Fraser
a ; Sn

PORK STEAK DELIGHT

——_Q——_—
Enough pork steak for 6 people, 6 apples, 2% cups prepared dress-
ing, salt, pepper, % teaspoon sage. SEaSOr)
Method—Take a bread pan, get it hot, put in_seaserf, steak, with salt , sage.
and pepper, fry on,and-sage® both sides a light brown, peel and core
the apples, fill the centres with dressing. Put one on each piece of steak.
Use balance of dressing by putting on the meat in the pan. Add 1%
cups boiling water. Put in moderate oven and bake 1 hour. Watch care-
fully, add waiter if necessary. Do not let meat stick to pan.
DRESSING—2% cups ground bread crumbs butter size of pullet’s
egg, salt, pepper and % teaspoon sage, 1 small minced onion, water to
moisten. Serve with creamed mashed potatoes.
—Mrs. F. M. Southworth
(ee

SLICED HAM BAKED WITH PINEAPPLE—(Serves 3)

Put a slice of ham at least one inch thick into very hot frying pan.
Brown well on both sides. Remove ham to a warm casserole stick cloves
liberally on top; cover with juice from 1 can of sliced pineapple. Cover
casserole and place in moderate oven for 1% hours; then baste ham well
with juice and place rings of pineapple on top. Bake 15 minutes longer.
Serve with baked potatoes. —Nellie Millar

—_——)———

HAM

Boil a 10 or 12 pound ham 10 minutes, then simmer 3 hours; take
from water, remove skin; bake slowly at 350 deg. F. for one hour. Baste
with mixture of 1 cup pineapple juice, 1 cup ham liquor and 1 teaspoon
mustard. Sprinkle brown sugar over fat, dot with cloves and continue
baking without basting until ham is done. Serve with sauted pineapple
rings. —A. M. F.

(ee

CORN OMELETTE

4 eggs, % teaspoon salt, 1 cup drained corn, 2 tablespoons butter, 4
tablespoons milk, 4 tsp. white pepper.

Beat egg yolks, add milk, seasoning and corn, which has been heated,
with 1 tablespoon butter. Beat egg whites and fold into mixture. Melt
remaining butter in frying pan and pour in mixture, cover and cook
slowly till set. Fold and serve hot. Six portions.

—Mrs. J. M. Nicholson
a

YORKSHIRE PUDDING

3 eggs, 1 cup water, 1 cup milk, 1 cup flour, 1 teaspoon baking powder,
salt. Cook 20 minutes. —Mrs, T. B. Phillips

~-96f 1 9 }j>-—