BEEF SUPREME

What is more satisfying than a
good thick slice of roast beef,
oozing hot juices: But cold roast
beef rouses no enthusiasm around
the belt line. But try it this way:
Mix equal quantities of prepared
horseradish and mustard. Cut 1/2".
slices of cold roast beef and coat
them lavishly with this mixture;
then let the slices sit for a half
hour or more. Warm your largest
griddle and lay the slabs of beef,
coated side up, in the pan. Give
10 minutes of heat treatment under
the broiler, turn slices over and
' give the uncoated side a plaster
of the mixture. Broil until a rich
dark brown. Serve with a baked,
well-buttered potato.

PICKLED EGGS

(12 ~—shard-cooked eggs
1 quart vinegar
1 tsp. dry mustard

2 tsp. salt ;
1 tsp. pepper

Remove shells from eggs. Boil
vinegar and add seasonings. Pour
in giass jar. Drop in eggs. Cover
and let stand at least 10 days be-
fore serving. If desired, several
cloves may be stuck in each egg
before they are put in vinegar.

*~ P, Poirier.

BATTER (For deep-fat frying
| fish or. chicken)

CBs

cup milk

cup sifted all-purpose flour
tsp. baking powder

tsp. salt

PRP PPR

Beat egg and stir in milk. Add

- gifted dry ingredients and. beat
until smooth.
Elo ay - Cliff Burnip.

74

TOMATO SOUP CAKE

Sure, that's the rigut name -
"Tomato Soup Cake" and don't make
any snide remarks until you've
eaten some of the cake.

Blend 1 cup shortening with 1 cup
sugar. Dissolve J]. teaspoon baking
soda in 1 cup tomato soup and mix
with above. Sift 2 cups cake flour,
@ teaspoons baking powder, 1 tea-
spoon ground cinnamon, 1/2 teaspoon
cloves and 1 teaspoon nutmeg to-
gether. You can double these amounts
of condiments if you want a really
spicy cake. Sift again into the
soup=shortening=sugar mixture. Soak
1 cup seedless raisins for half-hour,
stir into them 1 cup finely-chopped
nuts and blend with above mixture.
Bake at 350° for 50 - 60 minutes.’
When cool, frost as follows:

FROSTING:

Blend 2 = 3 oz. packages
cream cheese with 3 cups of icing
sugar and e teaspoons of vanilla.
Spread thickly over cake with
spatula - listen to the compliments:

ITALIAN SPAGHETTI

Put 1/4 lb. butter or margarine in a
saucepan with two large onions --
medium heat. Then add 1 large tin
stewed or canned tomatoes, 1 1b.
ground round steak or lean hamburger,
Tabasco sauce, about 5 whole bay
leaves, salt, pepper, 1/2 tsp. all-
spice, 1/2 tsp. cinnamon. Mix well
and cook at a low boil for three or
four hours. Stir occasionally. Then
cook about 11/4 lbs. spaghetti,
drain and mix with sauce. Add about
a cup of grated Parmesan cheese.
Kraft grated Parmisello makes a
suitable and economical substitute.
Also sprinkle some cheese on indivi-
dual servings. About 6 generous
servings.

- Andy Vanger Jr.