JELLIED HAM LOAF Mary Stachiw, Saskatoon, Sask. 2 tablespoons gelatin, % cup cold water, 1 cup boiling water, 2 tablespoons lemon juice, 1 tablespoon horseradish (drained), 2 teaspoons Worcestershire sauce, % teaspoon onion pulp, 1 pimiento, finely chopped, dash of cay- enne, cloves and nutmeg, % cup Mir- acle Whip salad dressing, 2% cups cooked ground ham (1 pourd). Soak gelatin in cold water; add boil- ing water. Cool, and add remaining in- gredients. When beginning to thicken, pour into a loaf pan. Chill until firm. Unmold on a platter and garnish with parsley. ee MAT LOAF Mrs. G. H. Headley, Saskatoon, Sask. 14% pounds minced beef, % cup bread crumbs, 1 can mushroom soup, 1 egg, 1 teaspoon salt, 1 onion (very small), 1% teaspoon sage, pinch of pepper. Mix, place in a loaf pan and bake at 350 deg. x ITALIAN RICE Lyla Alber, Sovereign, Sask. 3%, cup uncooked rice, 2 tablespoons bacon drippings, % pound ground beef, 1 medium chopped onion, % green pep- per, chopped, 44 cup chopped celery, 1 can tomatoes (2 cups), % cup water, 1% teaspoons salt, 2 teaspoons sugar, dash black pepper. Wash rice through several cold wat- ers until rinse water is clear, drain thoroughly. Melt fat in a large heavy skillet; add rice, ground beef and onion and cook with frequent stirring until meat and rice are brown and onion is soft. Add green pepper and celery, and cook slowly 5 minutes, stirring fre- quently. Add remaining ingredients, cover and simmer gently for 30 minutes longer or until rice is perfectly tender. Stir occasionally. Serves 5. ma CHEESE AND ONION SOUFFLE Annie Sinclair, Sovereign, Sask. 3 tablespoons flour, 3 tablespoons butter, 1 cup milk, 1 cup grated cheese, 4 egg yolks, 4 egg whites, % teaspoon SPANISH RICE Lyla Alber, Sovereign, Sask. 1%, cup raw rice, 2 cups canned to- matoes, 1 cup hot water, 3 tablespoons chopped onion, 1 tablespoon chopped pepper (green), 1 cup cheese, cut into small pieces, 2 tablespoons fat, 2 tea- spoons salt, speck cayenne. Mix all ingredients in greased baking dish. Bake slowly 325 deg. uncovered for about 1 hour or until rice is soft. Stir occasionally as needed. Chopped celery may be added if desired. Serves 6. x POTATOES HASHED IN CREAM Marion Davidson, Petawawa, Ont. 4 large potatoes, 1 small white onion (finely minced), 1 teaspoon salt, 4% tea- spoon pepper, 1 cup light cream. Cut potatoes into small even dice. Put in top of double boiler and add other ingredients. Cook over hot water for 40-50 minutes until potatoes are tender. Potatoes thicken cream. 4-5 servings, = RICE AND CHEESE CASSEROLE Ann Cope, St. George, Ont. Add 1 cup milk to 2 cups cooked rice. Stir and add 1 teaspoon salt, \%& tea- spoon pepper, % cup cheese (grated or cut fine). Pour into uncovered casserole and top with 3 tablespoons melted but- ter mixed with 2 tablespoons cracker — Bake at 325 degrees for 45 min- utes. m8 CHEESE AND CORN SOUFFLE Mrs. Wm. Robertson, Rosthern, Sask. 1 tablespoon butter, 2 tablespoons flour, 2 cups milk, 1 cup grated cheese, 1 cup corn, 3 eggs, % teaspoon salt, pepper. Make a white sauce with the butter, flour and milk. Then add cheese, corn, egg yolks and seasoning. Lastly fold salt, 144 teaspoon minced onion, 1 tea-- spoon chopped parsley. Melt the butter, add flour and sea- soning and blend. Gradually add the milk stirring constantly until thick and smooth, add beaten egg yolks and cook over low heat for 2 minutes. Add cheese and when melted add onion and parsley. Fold in egg whites (beaten stiff). Turn into greased casserole in pan of water and bake in moderate oven for 30 minutes. Serve at once. 43 in the beaten whites and pour into buttered baking dish and bake a golden brown. ee CARROTS WITH HERBS Marion Davidson, Petawawa, Ont. 1 bunch carrots, 2 tablespoons butter, 1%, teaspoon sugar, % teaspoon salt, 2 sprigs chopped parsley. Scrape and cut carrots into long thin strips. Put in saucepan and add other ingredients. Cover tightly and cook over very low heat about 20 minutes. Add % teaspoon thyme and 2 table- spoons cream and simmer 2 minutes longer.