12 EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK

WIENERS

BAKED WIENER-POTATO SALAD
6 cups thinly sliced cooked potatoes
2 teaspoons salt
Pepper to taste
4 teaspoon celery salt
1% cup vinegar
1% cup cooking oil
6 or more wieners
1 teaspoon prepared mustard
Y% cup chopped onion.

Over potatoes sprinkle the seasonings,
vinegar and salad oil. Let stand 30 min-
utes. Arrange half the potatoes in large
greased casserole, then wieners, cut in
inch lengths. Spread with mustard. Add
onion; top with remaining potatoes. Cover.
Bake in moderate oven 40 minutes. Un-
cover for the last 10 minutes.

“It’s potato salad and main dish all in
one.”

Mrs. M. Hunt, 2601
Avenue, Vernon, B. C.

FILLED FRANKFURTERS

1% tablespoons butter

3 tablespoons flour

34 teaspoon salt
3% cup liquid off can of peas
4 cup evaporated milk

10 frankfurters

lg teaspoon pepper

1 No. 3 can peas

Melt butter. Blend in flour, salt and
pepper. Stir in liquid off peas. Boil 2
minutes, stirring constantly. Stir in evap-
orated milk. Add drained peas. Heat
thoroughly. Split hot cooked frankfurters
almost through. Press open. Fill with
creamed peas. |

“Tf we have planned a picnic and it
rains, the day isn’t entirely spoiled for my
family. I just serve these frankfurters
and they bring cheers from everyone.

Mrs. Laura Miles, 3222 East Fifth Ave-
nue, Vancouver, B. C.

FAT DOGGIES
Make an ordinary biscuit dough. Roll
out and cut in 3 or 4-inch squares. Spread
with mustard, if desired, and roll a wiener
in each piece of dough. Bake on cookie
sheet for 15 minutes at 450 degrees F.
“This is a grand luncheon recipe.”

Mrs. Otho L. Barnes, 1724 West Fourth
Avenue, Vancouver, B. C.

‘HOT DOQ’ PIE

Cook 4 diced potatoes, 3 carrots, 3 sliced
onions with % cup tomato catsup, 3 cups
water and 2 teaspoons salt until vegetables
are tender—about 20 minutes. Mix 4%
cup flour and 4% cup water to smooth

Thirty-eighth

paste. Add to vegetables and simmer,
stirring constantly, until sauce is thick-
ened. Add 4 frankfurters cut into small
pieces. Pour into casserole. Cover with
pie pastry, biscuit dough or, if you’re in a

hurry, use sliced buttered bread for a
crust. Set in hot oven until the top
browns.

Miss Lorna Ford, 3261 East Sixth
Avenue, Vancouver, B. C.

MOTHER’S DAY LUNCH DISH
(For Boys and Girls to Make)

Slice and fry 6 wieners, %4 cup chopped
celery and 4% cup chopped onion in 3 table-
spoons of fat for 5 minutes. Add 2 table-
spoons flour, % teaspoon salt, 4 teaspoon
pepper, 1 teaspoon prepared mustard. Mix
well. Add 1 can mushroom soup. Cook
slowly 5 minutes, stirring well. Serve over
hot cooked macaroni or spaghetti.

“Mother’s Day is coming soon and I
am going to make lunch for my Mom on
that day. Here is the dish I’m going to
cook. It’s very good!”

Master Fraser McLeod, 3542 Sussex
Avenue, New Westminster, B. C

WEINER LOAF

1 lb. wieners

1 well-beaten egg

1 teaspoon grated onion

'4 cup corn meal or % cup
rolled oats

1 cup milk

14 teaspoon sage

Put wieners through the food chopper,
using the fine knife. Add other ingredients
and put in greased quart-size casserole.
Bake 35 minutes in a moderate oven.
Serves four.

Mrs. R. L. Harley, 2074 East Thirty-
second Avenue, Vancouver, B. C

~WIENERS AND BEANS

3 wieners sliced in 3-inch pieces
1 onion

1 teaspoon mustard

1 tablespoon water

1 tablespoon brown sugar

14 cup molasses

2 10-0oz. cans baked beans

Slice the onion and place in the bottom
of a bean pot. Blend the mustard with
the water, add. the brown sugar and
molasses. Mix with the baked beans and
add with the cut up weiners to the bean
pot. Bake at 400 degrees -F. for half an
hour. ee ey Woe ee