ITALIAN SPAGHETTI (Continued)

cooked spaghetti blended with sauce.
Mrs. J. Van Ziffle

CABBAGE ROLLS

3c. rice 3/4 Ib. bacon
2 tsp. salt 1 c. diced onions
2 tsp. pepper 1 medium sized head cabbage

Cook rice until double the amount. Boil cabbage in
water nearly covering, add 1/2 cup vinegar. Boil cabbage until
it feels soft. Let this cool enough to work with. Fry up bacon
and pour this in with the rice, add onion and seasoning. Put
this mixture in cabbage leaves and roll. “Tomatoes can be
added or a small can of sauerkraut over the top. Boil on low
heat until done. Cabbage head out of old fashioned sauerkraut is
preferred.

Mrs. Marie Tank

SCALLOPED TUNA CASSEROLE

Cube potatoes (1 large or 2 medium) and boil in a small
amount of salted water until done. Cut up:

2 medium sized carrots ic, Galery

Boil together in salted water, add fresh peas, if desired.
In a casserole, put a layer of tuna fish, then a layer of potatoes

and vegetables. Repeat until all the mixture is used. Pour white

sauce over and bake. Cream of mushroom soup is very good.
Mrs. A. Weeks

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

-10- Port Alberni, B.C.

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