CABBAGE EXTRA SPECIAL

Finely shred (as for cole slaw) sufficient
cabbage for four. Add:

2 tablepsoons butter

2 teaspoons sugar

1 teaspoon dry mustard

Salt and pepper to taste

Y% cup boiling water
Cover closely and cook rapidly not more
than 8 minutes. Do not drain, serve the
liquid remaining (if any) as a sauce.

—Luciz HIcks

SWEET POTATO BALLS

Make a slit in a fresh mashmallow and
insert a piece of pineapple, then cover
marshmallow with whipped sweet pota-
toes. Roll in crushed corn flakes and
brown slightly in oven—about 20 minutes.

—MURIEL BUTCHART

QUICK CORN FRITTERS

1 20-0z. can cream corn
14 cups cracker crumbs
2 eggs
4 teaspoon salt
1 teaspoon sugar
Mix all togteher and drop by spoonfuls
in hot shallow dripping. Brown on both
sides. ?
: —CLARA LEITH

Peanuts so Fresh,

And as good as can be,

Are used in McColl’s,

Just try some and see.
McColl’s Peanut Butter

Is always the best,

It’s a fine Western favourite
That’s winning the West!

McCOLL’S PEANUT BUTTER

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COUNTRY CLUB
ASPARAGUS

Drain one can of fine green asparagus.
Place in a shallow baking dish. Barely
cover with well seasoned white sauce.
Sprinkle generously with ground blanched
almonds. Sprinkle with buttered bread
crumbs. Bake till crumbs are brown in a

moderate oven. —MILDRED BROWN

GLAMOUR CARROTS

Cook carrots, mash, add butter, cin-
namon and brown sugar to taste.

—EpDNA ORR

SOUR SAUCE

To Serve With Cabbage or Cauliflower

2 tablespoons butter

2 tablespoons flour

¥% cup milk

1 egg yolk

1 teaspoon dry mustard

1 tablespoon sugar

4 cup vinegar

Salt

Rub flour, sugar and mustard together
thoroughly and add to melted butter.
Add egg yolk and milk. Cook as you
would white sauce, then add vinegar and
stir well. Add vinegar last to avoid cur-
dling milk. Pour over well drained cab-
bage or cauliflower. This may be made
in advance, place cooked vegetable in a
casserole, pour sauce over, cover with
buttered bread crumbs and brown in the
oven just before serving.

—MARION BENTALL

SMOTHERED CAULIFLOWER

1 medium cauliflower
1 can mushroom soup
1 tablespoon butter
2 tablepsoons milk

1 teaspoon cornstarch
4 cup grated cheese

Cook cauliflower in salted water. Make
sauce of soup, butter, milk and corn-
starch, pour over cauliflower, cover with
cheese, brown in oven.

—CLARA LEITH

STRING BEANS WITH
CELERY

1 Ib. string beans, cut French style
1 stalk celery, cut approximately same
size and shape as beans

Put in heavy saucepan with 3 tablespoons
butter and stir over heat for two min-
utes. Add 14 cup chicken stock or water,
cover and cook gently for 5 minutes. Add
14 cup slivered almonds and cook 5 min-
utes. Both vegetables should be quite

crisp. —Doris TRITES