CURRIED COLD BEEF

] lb. cold beef

Y% of a sour apple

] dessertspoon of curry powder

2 small onions

] tablespoon flour

2 oz. fat bacon

] teaspoon of curry paste

¥% pint of water

juice of 4 lemon

Cut bacon into small pieces, slice the
onion and fry it in the fat. Mix together
flour, curry powder and_ paste, apple
grated without removing the peel. Put
into pan mix well, add the water slowly,
stir until boiling, when cooked a little
add the meat, cut into small pieces. Let
simmer for % of an hour, just before
serving add the lemon juice. Serve with

boiled rice. —Kitry VICKERS

HAM SHORTCAKE

2 cups ground or diced cooked ham
2 hard cooked eggs, chopped

1 tin mushroom soup

Y% tin milk

Make a sauce of the soup and milk. Add
the ham and eggs and mix lightly. Serve
like a fruit shortcake over split and but-
tered hot baking powder biscuits.

—ReBA LEITH

a 2 yy 2

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D)

FRANKFURTER CROWN

With Potato Dressing

11% lbs. frankfurters
3 slices bacon
potato dressing

Thread frankfurters through centre on a
string, tie ends of string, and stand frank-
furters in shape of a crown on a rack in
roasting pan, fill centre with the following
dressing:

4 slices bacon, diced fine

1 tablespoon chopped onion

1 tablespoon chopped parsley

1 quart bread cubes

I egg

2 cups mashed potatoes

salt and pepper

Brown bacon in onion and cook slowly.
Add seasonings and combine with bread,
beaten egg and mashed potatoes, add a
little water to make desired consistency.
Put in crown, and lay 3 strips of bacon
on top. Bake 375°F. until brown, then
add 4 cup water and cover. Cook 25
minutes until meal is done.

—MAUDE ‘TEAGLE

GOULASH

Put a good sized piece of butter or butter
substitute in a fair sized kettle. Now take
two medium sized onions, thinly sliced,
1 pound of minced steak or hamburger
and brown in the butter. When nice
and brown put in a tin of tomatoes, a tin
of spaghetti and a tin of red kidney
beans. Season to taste. Let all cook slow.
ly one hour or even two until it is a thick
consistency and all blended together. This
is a nice luncheon or supper dish.

—HELEN HAMMOND

HOT DISH

8 slices bread cut in cubes (no crusts)
2 cups chicken, crab or tuna

] cup diced celery

I] medium onion diced
344 cup mayonnaise

4 egys

3 cups milk

Salt and pepper

Put half of cubed bread in greased baking
dish. Mix the mayonnaise with celery
and onion then combine with chicken,’
crab or tuna and place on top of bread.
Beat eggs, miik and scasoning together
and pour over above, then place the rest
of bread on top and put in refrigerator
overnight. Bake at 325°F. for 20 min-
utes, then add | can of mushroom soup
and grate cheese on top and bake for
1 hour at 325°F.
—RuTi UTTFRBACK,
Tacoma “Ladies of Kiwanis”