fill with sausage meat. Put back in
pan, cover with white sauce. Bake
one hour.

—Thruda Backman.

ESCALLOPED POTATOES,
CARROTS AND HAM.
5) large potatoes.
3 large carrots.
14% cups cubed ham.

Method—Place alternate layers of
potatoes, carrots and ham with sprink-
ling of flour, salt and pepper on each
layer in a large baking dish. Cover
completely with milk and bake 1%
hours in medium oven.

—Mrs. Lincoln Johnson.

CREAMED CELERY.

About 2 Ibs. celery, washed and cubed.
1 cup cheese (grated).
4 tablespoons butter.
4 tablespoons flour.
2 cups of milk.
1 cup celery liquid.
1% cup bread crumbs.

Salt and pepper to taste.

Method—Barely cover celery with
hot water and cook until tender. Drain
and save liquid for sauce. Melt butter,
blend in the flour, adding milk gradu-
ally to make a smooth sauce, adding 1
cup of liquid in which the celery was
cooked. Mix this with the cooked
celery, add cheese, turn into a well
buttered baking dish and sprinkle the
top with bread crumbs, which have
been browned in melted butter. Bake
in a moderate oven about 20 minutes.
—Mrs. Chris. Johnson, Minneapolis,

Minn.

SWEET POTATOES.
1 large tin sweet potatoes.
1% cup butter.
4 tablespoons brown sugar.
Salt.
1 cup of milk or more.
10 marshmallows.

Method—Mash contents of tin, add
butter, salt, sugar and enough milk to
make a thick batter. Beat until
smooth. Bake in oven 25 minutes, re-
move from oven and top with marsh-
mallows cut in halves. Bake 10 min-
utes longer in moderate oven, |

—Mrs. E. S. Feldsted.

90

DELICATE CABBAGE.

3 cups milk.

1 good sized head of new cabbage,
shredded, should be at least 6
cups.

3 tablespoons flour.

3 tablespoons butter.

Salt, pepper or paprika.

Method—Cook shredded cabbage in

2 cups of milk for 8 minutes or until

tender. Make a white sauce of the

butter, flour and remaining cup of
milk. Pour over the cooked cabbage
and cook 3 minutes longer, then sea-

son and serve. -——Mrs. H. Baldwin.

VEGETABLE LOAF.

cup ground walnuts.
cups bread crumbs.
onions, minced.
carrot, minced, raw.
potato, raw, minced.
teaspoon sage.
teaspoon salt.
eggs.
3%, cup milk.
Butter.

Method—Mix well and put in butter-
ed pan and steam for 2 to 3 hours.
Mrs. W. H. Olson.

SPANISH STRING BEANS.

1 tablespoon finely chopped onion.
2 tablespoons butter.
2 tablespoons catsup.
1 No. 2 can string beans.
Salt and pepper to taste.

Method—Cook onion in butter until
a golden brown. Add catsup and drain-
ed string beans. Simmer until well
reheated, then add string bean liquid
and heat. Season. Serves 6.

—Mrs. C. Lodge.

CABBAGE (ICELANDIC RECIPE).
1 cabbage, medium size,
1% lbs. sausage meat.

Method — Remove outer leaves, a
piece is cut from bottom of head and
sufficient space made to insert meat in
centre of head. Replace piece and

DD eet ee DO DD

place two cabbage leaves over it. Tie
it all securely. Put in boiling salt
water. Boil for 3 hours. When serv-

ing remove lid and serve centre with
melted butter or gravy made from but-
ter, flour and water in which cabbage
was boiled. —Mrs. J. Markusson.