erate oven to cook slowly 2!4 hours.
If the crust gets too dark in color,
cover with a greased paper. Serve
garnished with parsley. ;

Here are two more, both interesting
because neither one is a “luxury
recipe.’ Both of these are useful in-
deed, and they'll most likely win a

regular place in your culinary reper-

toire.
SPICED BAKED HERRING

Six herrings, 1/7 cup vinegar, Vy tea-
spoon salt, 4 bayleaves, 14 teaspoon
pepper, 147 cup water.

Clean the fish thoroughly, cut off
the heads and tail fins. Take out the
backbone, which may be easily done
by beginning at the tail and pulling up
to the neck. Roll each fish up neatly,
beginning again at the tail and keep-
ing the skin outside. Pack neatly in
a pudding dish. Sprinkle a little flour
over, and the salt, pepper, crumpled
bay leaves, some pieces of butter, the
water and vinegar. Bake temperature,
350 F, about 1 hour to 1!4 hours.

SCALLOPED CORNED BEEF

Two cups cooked corned beef, cut
in cubes, buttered bread crumbs, 1 cup
’ medium white sauce, 1 stalk celery, 2
slices onion.

Cook chopped celery and onion in
the white sauce. Put the corned beef
in a shallow baking dish and add the
sauce. Sprinkle with buttered crumbs.
Bake 25 minutes. Temperature, 350 F.

And now for two lovely desserts
and a good cookie recipe:

WALNUT NOUGAT ICE CREAM

Scald 1 cup milk with 1 teaspoon
gelatine and add slowly to 3 egg yolks
mixed with 14 cup sugar and a few
grains of salt. Return to double boiler
and stir constantly until coating is
formed on a spoon. Strain and cool.
Put 1-3 cup sugar in frying pan and
stir until melted and slightly browned.

Add 1-3 cup walnuts finely chopped
and turn in slightly buttered pan.
When cold put through a meat chop-
per, add to custard, then stir in
pint whipped cream and 1 teaspoon
vanilla. Freeze.

APPLE MUFFINS

Two cups flour, 2 teaspoons baking
powder, 1 cup milk, 44 teaspoon salt,
2 tablespoons butter, 1/7 teaspoon cin-
namon, 4 tablespoons sugar, 1 egg, 1
cup finely chopped apples, 12 apple
slices.

Mix flour, baking powder, salt and
half the sugar. Cut in the butter, add
chopped apples, mix lightly and quickly,
add beaten egg with the milk. Drop
by large spoonfuls in greased muffin
pans. Place 1 slice of apple on each.
Mix remaining sugar with the cinna-
mon, sprinkle this over the top and
bake. Temperature, 400 F. 30 minutes.

SEED COOKIES

One cup butter, 3 cups flour, 2 cups
sugar, !/7 teaspoon salt, 2 eggs, 2 cup
water, 3 teaspoons baking powder, 2
tablespoons caraway seeds.

Cream butter and sugar; add the
well-beaten eggs and water. Add dry
ingredients and then the seeds. Roll
out thinly, cut in rounds and bake on
greased baking sheets.

Bake about 10 minutes.
ture, 400 degrees.

Tempera-

Like every recipe presented by the
Home Service Department, either over
the radio or in UtTiLity Topics, these
have been tested in my own kitchen.
I can vouch for their accuracy, and
also for the general deliciousness . . .
and I don’t think any of the recipes
should be anything but very simple to

Dips Sy Raed

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