CHILI CON CARNE.

tablespoons fat.

onion.

ib. ground beef.

quarts boiling water.

cup macaroni.

can tomato soup.

tablespoon salt.

3%, to 1 tablespoon chili powder.
1 can kidney beans.

Method—Brown onions in fat. In
this brown meat add salt, chili powder,
macaroni, tomato soup, and_ boiling
water. Cover and cook 1 hour and 15
minutes. Then add kidney beans, cook
another 1% hour, serve hot.

If chili is thicker than desired—di-
lute with water.

—Mrs. B. Hendrickson.

ee On a ts

CHILI CORN CARNE.

lb. ground beef.
tablespoon shortening.
onion, chopped.

green peppers, minced.
clove garlic.

can kidney beans.
Salt, pepper.

Y, teaspoon chili powder.
1 can tomato soup.

Method—Melt shortening and add
the meat. Cook until it is brown, stir-
ring with a fork to separate the meat
into bits. Chop the onion and green
peppers and cook in a small amount of
water until they are tender, then add
with minced garlic to the meat.

Add the kidney beans, tomato soup,
and seasonings and heat thoroughly.
—Mrs. J. J. Thorvardson.

ae se ee

NOODLE RING.

Boil a package of noodles 3 to 4
minutes, drain thoroughly.

Beat 6 or 7 eggs well, add 1 cup of
milk, stir in noodles, fill medium
sized noodle ring pan, already well
greased.

Place in water bath, cook slowly 2 to
3 hours.

Place on platter and fill centre with
creamed chicken and mushrooms, Gar-
nish with parsley or lettuce, paprika
or pimento on top.

Mrs. Louise Freemanson Fenton,

Struthers, Ohio.

97

NOODLE SURPRISE.

Cook 4% package of egg noodles in
boiling salted water 15 minutes. When
done arrange in buttered dish in alter-
nate layers with % lb. grated cheese
and 1 can corn. Golden bantam is
best, season with salt and pepper, pour
in enough milk to cover mixture, add
teaspoon butter, scatter cracker
crumbs on top ,bake in moderate oven
until brown.

—Mrs. W. H. Carey.

NOODLE RING.

134 cups uncooked noodles.

2 eggs separated.

%4 cup condensed milk (scalded).
1 cup grated cheese.

Salt and pepper.

1 teaspoon Worchestershire sauce.
3 tablespoons Chili sauce.

Methcd—Cook noodles in _ boiling
salt water till tender. Drain. Beat
egg yolks slightly and gradually pour
over milk in which cheese has been
melted, season with salt and pepper.
Add sauces and noodles. Fold in
stiffly beaten egg whites and pour in
greased ring mould. Set mould in
pan of warm water. Bake in slow oven
till firm, or until silver knife comes out
clean when inserted.

Chicken a la King, creamed fish of
any kind or any creamed combination
make a good filling for this ring.

—Mrs. Hrefna McRae.

MEAT NOODLE CHEESE.
1 onion (diced).
1 green pepper (diced).
3 tablespoons butter.
1 lb. ground pork.
1 lb. ground veal.
14% |b. Canadian cheese.
2 cans tomato soup or canned toma-
toes. |
3 cups cooked egg noodles—seasoning
of salt and pepper.
Method—Saute the onions and green
pepper in butter until onion is yellow.
Then add meat, stirring from time to
time until slightly browned. Add to-
matoes, noodles, cheese and seasoning
—mixing well. Pour in casserole and
bake 1 hour. Temperature 350°
(Serves 10 to 12.)
—Mrs. K. J. Backman.