Page 20 ANYONE CAN COOK

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Always use ad measure
Never cook by guess
Then eating ll be a pleasure
And youll never have a mess.

AMERICAN CHOP SUEY
By MRS. J. L. HIGGINBOTHAM

3 lb. boiling fowl, cut up in 4, cup green pepper
pieces and browned in fat 4, cup pimento (canned or

1 veal knuckle fresh

4 cups uncooked spaghetti 1% cups pitted ripe olives

ly cup rice 2 cups Canadian creamed

14 cup finely shredded onion’ cheese

Boil together fowl and veal knuckle, salted to taste for 3 hours. Remove
skin and bones from meat. Cook with other ingredients, except cheese,
in broth. Add cheese just before serving. This can be prepared the day
before, serves at least 12 people.

BARBECUED SPARE RIBS
By MRS. K. GREEN

34% to 4 lb. spareribs 34 cup ketchup
14% tbsp. shortening 34 cup water
1 medium onion, chopped 1% tsp. salt
1% tbsp. vinegar 1145 tbsp. Worcestershire sauce
1% tbsp. brown sugar 1% tsp. dry mustard

Brown onion in shortening. Add remaining ingredients, except meat, and
simmer 10 minutes. Pour sauce over spareribs, and bake in medium oven
approximately 1 hour. Baste frequently.