of yg eat F PE tae yg ; : be ie rf eae ; Page 36 Ae) BAe ES : : { + ~ Staal 1. Roberts, Broughtdn Street, Clie BAKED EGGS IN TOMATO SAUCE 1 onion (small) 2 T. flour ‘% t& salt 6 eggs 2 t. sugar grated cheese 2 c. cooked tomatoes pepper 2 'T. butter Cook tomatoes, onions, salt, sugar and pepper together for 20 minutes. Press the pulp through a sieve, discarding seeds. Melt butter, add flour and mix well. Add the tomato juice slowly and bring to the boiling point, stirring constantly. Pour the sauce into six individual baking dishes. Break the eggs, one at a time into a cup and slip carefully into each dish. Sprinkle with cheese. Bake in a moderate oven 15 minutes or until eggs are set. From Mrs. A. Dickinson, 426 Machleary Street, / Nanaimo SAVORY RICH 1% @. Tice %c. dry bread lmedium sized crumbs onion . 1 T. butter % cp. minced ham 1 t. $Worcestershire 1 c. canned tomatoes sauce 1 t. salt 14 -t. pepper cayenne Cook rice in boiling salted water. Mix the ham, _ tomatoes, onion and seasoning. Stir lightly into the boiled rice. Put in greased baking dish. Cover & with cracker or bread crumbs, and dot with butter. Bake for 30 minutes in a moderate oven. Any left over meat, fish or fowl, may be used in this dish. ‘The Worcestershire sauce may be omitted. From Mrs. J. Beattie, 1055 West Tenth Ave. GRAPENUT LOAF 1% ec. grapenuts 1% c. celery finely 3 eggs well beaten chopped % c. milk 112 T. onions finely $3 T. melted butter chopped - 1 cup walnuts finely 1 t. salt chopped - Mix ingredients thoroughly, Let stand 20 min- utes. Then bake in greased pan in moderate oven (350 deg.) for 50 minutes, Cover the first 20 min- utes. This is a splendid substitute for meat for the vegetarian, ‘From Mrs. Peter Green, South Wellington MACARONI PAPOOSE 1% Ib. macaroni Horseradish Thin slices of raw Grated cheese smoked ham Co) ZeBe, milk Break the macaroni into 4 inch lengths. Cook until tender. Spread the slices of ham with macaroni, horseradish and cheese. Roll slices and skewer or tie together. Place in shallow baking dish with the milk and bake in moderate oven 35 minutes. Serve hot, with dish of crushed pineapple as sprinkle. From Mrs. E. Spencer, White Rock SPINACH MOLDS Wash 4 lbs. of spinach and boil 25 minutes in half pint of water. Put through a strainer and chop very fine. Then add 2 tablespoons butter, 2 tablespoons cream, 1 tablespoon grated onion and salt and pepper to taste. Pack in individual molds. Place molds in a pan of water and bake for 15 - minutes in a moderate oven. Turn out molds on -@ platter and wrap each one with one or two strips of broiled bacon. Garnish with parsley and deviled eggs cut in quarters, From Mrs, J. Wheelers, Luinby, V. 1, B. GC. CHEESE AND CELERY PUFFS One ounce butter “1 yolk of egg 1% ounces flour pepper and salt ‘to % pint water 4 taste Zounces grated 1 small heart of cel- cheese ery 1 egg Fat for frying Melt the butter in pan, add flour and water. Stir until it boils. Cook well for five or ten min- utes, then ‘let cool. Add egg and yolk of the other egg, grated cheese, chopped celery, pepper and salt to taste. Mix all together. Then drop mixture from a teaspoon into the hot fat and fry until nicely browned, From Miss Myrtle Roberts, 780 East 17th Ave. OMELET ESPAGNOLE 5 eggs 4 t. pepper 5 T. water 1 Spanish _ onion 2 T. butter chopped 1 t. salt Melt the butter in the omelet pan and fry the . _ onion in it very slowly until soft and golden- brown. Add salt to the egg whites and beat them until stiff. Beat the yolks until thick and add the pepper and water. Fold carefully together, adding a tablespoon of cooked onion; the remainder should be set aside in a warm place. Pour the egg mixture into the omelet pan cover, and cook very slowly till firm throughout and golden on the bottom. Spread the remaining onion over the cooked omelet, fold over, turn onto a hot platter and garnish with parsley. From A. Dwyer, 312 Durham St., New Westminster MEXICAN RICE AND BACON Fry six slices of bacon until they are quite crisp. In the bacon fat brown a small cupful of rice. Slice in six good-sized tomatoes and a small onion. Dust well with pepper and salt and put the whole into a casserole, adding enough hot water to keep the rice from sticking. Cook slowly for three-quarters of an hour and just before serving pour over a little melted butter. “From Mrs, L. J. Peters, 5654 Fleming Street CORN AND SALMON CASSEROLE * Mix oneetin golden bantam corn with a l- pound tin of sockeye salmon. Dot with butter, season with salt and pepper to taste. Place in easserole and cover with rolled cracker or stale bread crumbs, and bake for 30 minutes in a moderate oven. Grated cheese may he substituted for the crumbs, if desired. Serve with tomato. sauce. From Miss P. MacLean, Glen Valley BAKED TURNIP 1c. milk 2 T. grated cheese — 1 t. butter 1% ¢ bread crumbs Pepper and salt Cut up turnip and parboil for 10 minutes. Take it out of the water and cut in thin. slices. Put them in a pie dish and sprinkle over a little salt and pepper, and the butter in lfttle bits: Pour 1 turnip in the milk, sbrinkle on top the cheese and bread - crumbs, and put in the oven for half an hour. A little ground ginger improves the flavor of mashed. turnip and corrects the flatulent prop- erties of this esculent, Carrots or potatoes are excellent to absorb excessive salt in soups. - \