‘Page 28.

* From Mrs. Lois M. Haggen,
- TONGUE WITH SAVORY DRESSING |

From Mrs. M. E. Terpenning, Route No. 1,
Langley Prairie.

HONEY MINCE MEAT

2 Ibs. lean fresh beef
: lb. beef suet —
5 Ibs. apples
2 lbs. raisins
i Ib. Sultana raisins
2 Ibs. currants 1 cup vinegar or
Y% Jb. citron cut up brown sherry
fine 2 cups honey.
2 tablespoons cinna-
mon

Boil the beef and when tender let cool and
chop fine. Free the beef suet of strings and
mince to a powder. Pare and chop the apples.
Clean and chop the raisins, sultanas and currants.

1 powdered nutmeg
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon salt

1% lb. brown sugar

- Mix’ all together with the remaining ingredients.

Heat very slowiy on the back of the stove. Seal
in hot sterile jars.
More honey can be added to suit the taste.

144 West 1%th Avenue.

Boil a beef tongue until tender enough to peel.

After peeling put enough fresh water with 11%
teaspoons salt and cook until tender.
dressing as follows.

Make a

14 cup chopped car-
rots

1% cup chopped celery
1 chopped onion.

\Fry these in drippings until about half done.

- Cover with broth from the tongue, about four
Cups. Thicken slightly and season with salt, pep-

per and a little curry powder.
- Pour dressing over the tongue and bake for
half an hour.

From Mrs. J. D. Lawrence, Box 1596, Pr. Rupert.
TAMALE PIE

2 cups corn meal

6 cups boiling water

14% teaspoons salt 2 cups tomatoes

1 cup green peppers 1 pound hamburg
(optional) steak

Make a mush of the corn meal,

1 tablespoon fat
1 onion

salt and

boiling water, by boiling for 45 minutes. Brown
onion in fat and add the steak. Stir until the
meat is partially browned. Add seasoned toma-
~ toes and chopped green peppers.

Grease baking
dish and put in a layer of mush, the meat mix-

ture and.cover with the remaining mush. Bake
for half hour.

Serve hot.

From Mrs. E. Hagclund, North Vancouver

CORN BEEF LUNCHEON LOAF

1% cups .corn_ beef Vy
(canned preferred)
2 cups stale melba
toast crumbs

2: eggs separated

teaspoon chili
powder
%% cup grated cheese
% cup milk or

tomato puree
1 green pepper

Chop the corn beef. Heat the milk or

tomato puree and add the bread crumbs. Stir
in the well beaten egg yolks, corn beef, grated
cheese, chili powder, and chopped green pepper.
Beat the egg whites until stiff and dry and fold
in the above mixture carefully. Bake in slow
oven half hour. Serve with tomato sauce.

PRIZE RECIPES

From Mrs. Casey, 833 Hornby Street

HOLLYWOOD PIE

CRUST: Take 18 graham crackers and roll
them. fine. Rub in 12 cup melted butter. Line
pie tin with this mixture, retaining ™ cup for

top of pie.
FILLING:
2-3 cup sugar 1% teaspoon salt
3 egg yolks: 2 cups milk
2 tablespoons corn- 1 teaspoon vanilla
starch

Boil this filling in a double boiler until thick.
Pour into the crust.

MERINGUE: Beat 3 egg whites stiff and add
2 tablespoons sugar. Put-on the pie and sprinkie
the remaining %4, cup of crumbs and butter mix-
ture on the top of the meringue. Bake in mod-
erate oven for 25 minutes or until meringne is
brown.

A layer of chopped dates or fresh fruit placed
on the crust under the filling makes on improve-
ment.

From Mrs. H. W. Polloclg 6344. East Boulevard. :
BAKED HAM WITH JELLY

Cover the ham with water and after bringing
to the boiling point reduce the heat and allow it
to simmer 25 minutes to the pound.

Let cool slightly in the water. Then pull off
the skin and cut away some of the fat. Spread
with brown sugar,*insert cloves. about one inch
apart.

Bake in roasting pan for’ 30 minutes in a
moderate oven. Remove from the oven and
spread thickly with tart grape or apple jelly and
bake 30 minutes’ longer, or until well glazed.
Serve hot or cold.

From Mrs. Z. Moran, North Cotte Cottage, Jeri-
cho Beach

CHICKEN HAWAIIAN

1 can sliced pine- 1 4-lb.: chicken

apple Salt
4 tablespoons salad Pepper

oil Boiled rice
2 sliced onions

Flour

Open can of pineapple and reserve the juice.
Saute pineapple slices in hot oil until a light
brown; remove and cook onion in same fat for 5
minutes. Clean chicken, cut in pieces as. for
fricasse, and wipe thoroughly. Sprinkle with salt
and pepper and roll in flour. Place in pan with
onion and cook until delicately browned. Lay slices
of pineapple on chicken, then add the pineapple
juice to which enough water has been added to
make two cups.

Cover tightly and cook for 1 hour. Serve
chicken and pineapple on a platter around a
mound of steamed or boiled rice. Garnish with
parsley.

And Every Day The Sun Tells What All the Women’s Clubs Are Doing.