BEEFSTEAK ROLLS

1 round steak l egg, beaten
Dressing:
lc. bread crumbs Salt
1/3 c. butter Sage

1/3 c. boiling water Pepper
Chopped onion

Prepare a good dressing such as for turkey or duck.
Take a round steak; pound it, but not very hard. Spread
dressing over it. Sprinkle in a little salt and pepper
and a few bits of butter. Lap over the ends. Roll the
steak up tightly and tie closely. Spread two great
spoonfuls of butter over the steak after rolling it up,
then wash with a well-beaten egg. Put water in the bake
pan. Lay steak so as not to touch the water and bake,
basting often and bake in a brisk oven. Make a brown
gravy and send it to the table hot.

Lucie Norman
Little Qualicum W.I.

Vancouver Island, B.C.

(This recipe taken from the White House Cook Book,
published in 1907).

SALMON JELL

envelopes gelatin 1 can celery soup
c. cold water 1 pt. salmon
tbsp. prepared mustard Salt §& pepper

c. mayonnaise
c. chopped celery
c. chopped cucumber

pr wt

C. green pépper
c. lemon juice

me Re rR Re aX" DO

(continued)

12-Abbotsford, B. C.

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