EDITH ADAMS’ 12tr ANNUAL PRIZE COOK BOOK 11

PORK and SAUSAGES

BACON AND POTATO ROLLS

6 tablespoons freshly mashed
potato
6 tablespoons flour
2 tablespoons butter or lard
Pinch of salt
1 teaspoon baking powder
Y% pound bacon

Mix a dough of potato, flour, lard, salt
and baking powder, with just enough water
to make the dough fairly stiff. Roll out
thin. Cut in strips the width of a rasher
of bacon. Lay a slice of bacon on each
strip. of dough. Roll up. Bake for 20
minutes in brisk oven.

C. H. Shaw, 160 West Twelfth Avenue,
New Westminster, B. C.

GLAZED HAM ROLLS

cup grated tart apple
cup dry bread crumbs
teaspoon salt
teaspoon pepper
teaspoon dry mustard
teaspoon sugar
tablespoons melted butter
slices of boiled ham
4 teaspoon ginger

Thoroughly mix all ingredients and
spread each slice of ham. Place in shallow
baking pan. Pour syrup glaze over ham
rolls. Bake at 400 degrees F. for 30 min-
utes, basting occasionally. Garnish with
fried mushrooms or tomatoes. Serves six.

NN mi OX a roar

Syrup Glaze: 34 cup syrup, 3 tablespoons
water, ‘4 cup vinegar, 6 whole cloves, piece
of cinnamon. Simmer five minutes. Makes
enough glaze for six rolls.

Mrs. Knowles, 1341 East 28th Avenue,
Vancouver, B. C.

APPLE AND PORK ROLL

Mix together 2 cupfuls of day-old bread
cubes, 1% cups diced pared apples, % cup
finely chopped onions, % cup rich milk,
Y%Z teaspoon salt. On a 10-inch square of
waxed paper put 1 pound of bulk sausage
meat, pat to within 1 inch of edge, spread
apple mixture on meat, leaving 2 inches
on opposite sides. Roll up, using paper
as an aid. Pinch overlapping edge. Bake,
folded side down, 1% hours at 325 de-
grees F,

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

MASON-DIXON CASSEROLE

4 medium sweet potatoes
1 pound sausage
4 medium apples

Boil sweet potatoes until soft, then peel
and slice into a serving dish. Put slices
of apple over this and lay sausages on top.
Cook in medium oven 30 minutes.

Mrs. John Sims, 2675 Maple Street,
Vancouver, B. C.

LIMEY BRIDE’S SAUSAGE BATTER

1 pound of sausage
1 cup flour
14 teaspoon salt
2 eggs
1 cup milk
Half cook meat in hot oven. Sift dry
ingredients into a bowl. Combine 2 beaten
eggs and milk and stir into flour mixture
until batter is smooth. Pour batter over
sausage and bake in hot oven (450 degrees
FF.) for 25 to 30 minutes.
“As a very newly arrived ‘Limey Bride’
I find your readers’ prize recipes most
helpful, and I wonder if any of your Cana-
dian housewives would be interested in
this very economical English supper dish.
Few people in this district seem to know
about it, and those who have tried it like
it immensely. Incidentally, I would like
to say how very kind everyone has been
to me here in Canada, and I am very
happy in your grand country.” :
Patricia A. LaVac, 2818 West Fifth
Avenue, Vancouver, B. C.

WELSH SAVOURY APPLES
(Old English Recipe)

To each person allow 1 large apple and
2 ounces of sausage meat, a little grated
onion, butter. Core apples and fill each
hollow with salted-to-taste sausage meat,
mixed with grated onion. Top with a dab
of butter. Bake in moderate oven about
30 minutes until apples are quite cooked
but not bursting. Mash some _ boiled
potatoes, adding butter and a little milk.
Make a mound of them on a dish, scatter
finely chopped celery over and arrange
the stuffed apples around the mound of
mashed potatoes. Serve very hot.

“This is an excellent luncheon dish, very
appetizing and nourishing, complete in the
full sense of the word.” |

Mrs. J. R. Lukach, 1054 East Eleventh
Avenue, Vancouver, B. C