eal _Accompanim ents

BAKED ORANGES (A Relish)

6 oranges
2 cups water
214 cups sugar
Red _ coloring
Boil whole oranges until tender, about
11%4 hours. Cut into halves or quarters.
Make syrup of sugar and water, boil 2
minutes, add a drop of red coloring. Place
cut oranges in long baking dish, pour
syrup over them. Bake in moderate oven
325°F. for 45 minutes, basting at 10-min-
ute intervals.
—PEARL CRIBB

“VERY SPECIAL” PUFFS

2 eggs

¥g teaspoon salt

Y4 teaspoon cream of tartar

6 tablespoons of sugar

4 teaspoon orange extract

6 tablespoons flour
Beat eggs with salt and cream of tartar
until light. Add sugar slowly and beat
until fluffy. Add extract and fold in flour.
Drop into hot cooking oil with a spoon.
Apple or banana pieces may be used in
the centre of puffs.
These are delicious served with chops.

—JANE PEACOCK

CREAMED ONION SAUCE
Boil until tender:

114 cups chopped cooking onions
Drain and strain through ricer or sieve.
Add pulp to:

114 cups hot top milk
Season with salt and paprika. When thor-
oughly heated, remove from heat and
beat in:

2 beaten egg yolks
Pour the sauce over a vegetable and top
with buttered bread crumbs or rolled
crackers.
—Rose Epwarps

Cooking is the art of supplying the
body with its many needs and titillating
the palate with salivating savors. Variety
is the spice of life. There is no condi-
ment so powerful as the original dish
cooked with imagination and served with
that indispensable ingredient of all dishes,
LOVE. —From GAYELORD HAUSER

( 33 )

RICHMOND CORN CAKES

To % cup of canned cream-style corn,
add 1% cup milk, 14 tablespoon sugar, and
2 eggs, well beaten. Mix and sift 7% cup
pastry flour, once sifted, with 1 table-
spoon of baking powder and 14 teaspoon
salt. Combine mixtures, and drop into
buttered muffin tins. Bake in a moderate
oven and serve with roast beef.

—CLARA LEITH

YORKSHIRE PUDDING

Y4 cup hot meat dripping
1 cup sifted bread flour
l4 teaspoon salt

1 cup milk

2 eggs, beaten

When roast is done, remove from oven
and keep warm. Heat oven to 450°F.
(very hot). Pour 1 teaspoon of hot drip-
ping into eight large individual muffin
tins. Place in oven to heat. (Pans and
dripping should be piping hot before
pouring in batter.) Sift flour and salt
together into mixing bowl. Beat eggs un-
til foamy, add milk. Gradually stir into
dry ingredients then beat with rotary
beater for 2 minutes. Pour into hot muffin
tins and bake in oven 450°F. for 20 min-
utes. May bake in one large pan instead.

—VERA STOREY

Chopped olives added to gravy give a
novel sauce for roast chicken.

—EpDNA GARBUTT

GREEN ONION SAUCE
FOR VEGETABLES
14 cup butter (beat until fluffy)
Add gradually:

2 tablespoons lemon juice

3 tablespoons minced green onions
Season with salt, paprika and

1 tablespoon minced parsley

Serve on hot carrots, peas, beans, cauli-
flower, etc. Serves 12.
—RosE EDWARDS

TO KEEP CORN ON COB FRESH

Place cut end of stalks in water—will
keep 3 to 4 days longer.

—NELL LANIGER