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TUNA NEGGS

1 can tuna fish
6 eggs
14 cup table cream

6 tablespoons butter or margarine

Melt butter or margarine in frying pan.
Add tuna. Heat thoroughly. Beat eggs

well, add cream and beat together.

over tuna in pan. Scramble slightly.
—Eva Morrison

TUNA SCALLOP

1 can tuna fish (7-0z.)

1 cup macaroni

2 cups thin white sauce

4 tablespoons grated cheese
14 teaspoon paprika

Cook macaroni in boiling salted water un-
rain and rinse with hot
water. Combine tuna, macaroni and white
sauce in baking dish. Sprinkle with
paprika, then the cheese. Bake 30 min-

til tender. |

utes at 350° F.

—Eva MORRISON

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Ingledew’s

"Ringer :

Ingledew’s
623 Granville

SPICY CABBAGE and
SAUSAGE

14 Ib. sausage

1 teaspoon vinegar

1 teaspoon paprika

2 cups shredded raw cabbage

1 cup canned tomatoes or gravy
6 soda crackers, crumbled.

Crumble sausage and panfry. Mix in
vinegar, paprika and cracker crumbs.
Place layer of cabbage in casserole, then
layer of sausage mixture. Repeat. Add
tomatoes or stock. Bake covered about
30 minutes at 350° F.

—EvA Morrison

TOMATO RAREBIT

1 can tomato soup

14 Ib. cheese (more or less)

4 eggs

Salt and pepper to taste

Place soup, undiluted, in saucepan. Add
cheese and heat until melted. Beat eggs
only until blended, turn into soup and
cheese mixture, and cook and stir till
thick. Serve on buttered toast. Serves 4.

—CLARA K. LEITH

TOAD-IN-THE-HOLE

1 Ib. sausage
Cut into l-inch pieces and fry until near-
ly done. Place in greased shallow bak-
ing dish and pour over the following
batter:
2 eggs
1 cup milk
1 cup flour
1 teaspoon salt
2 teaspoon baking powder
Beat with rotary or electric beater 4 min-
utes. Bake at 400° F. for 15 minutes, re-
duce heat and bake at 350° F. 15 minutes
more. Serves four. Leftover lamb or
pork, cut in pieces may be used for this
luncheon dish.
—CLARA K. LEITH

GREASE SPOTS ON WALLPAPER:
Make paste of carbon tetrachloride and
fuller’s earth or cornstarch, spread on
spot and let dry, then brush off.