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PRISCILLA'S POT PIE

15 lbs. veal rump 2c. water

3 tbsp. Crisco l tsp. salt

2 onions, minced 1/4 tsp. pepper
15 c. diced celery 3 tbsp. flour

2 hard boiled eggs, sliced

Trim veal, Cut in small pieces. Brown in Crisco, Add
onions, celery, water, cover closely. Simmer until meat
and celery are tender, about 25 mins, Add salt, pepper,
Add flour smoothed to a paste in a little cold water,

Stir until sauce thickens, Pour half of the mixture into
baking dish.

Add layer of egg slices then rest of meat and remaining
egg slices, Cover top with pastry made with lg c. flour,
5 tsp. salt and $c. Crisco, Roll out to 1/4 inch thick, cut
small hole in centre and bake in quck oven (425) for 20
mins, Serves 4,

Mrs. G. A. Wardrope
CHINESE STYLE DINNER

15 lbs. steak, flank, shoulder or round

3 tbsp. mazola oil lc. chopped onion

13 ec. chopped gr. pepper 15 c. diagonally

5 1b. sliced mushrooms sliced celery

3c. undiluted consommé 1 can (20 oz.) bean
sprouts

Cut steak in 1/8"' thickness and brown in hot oil, Simmer 10
mins. and salt and pepper. Add onion (garlic, if you like)
ereen pepper, celery and mushrooms. Cook 5 mins.

longer and add consommé, Cover and simmer till vegetables
are tender, about 10 mins. Don't overcook, Drain bean
sprouts , rinse in cold water and add to pan.

Combine following: -
2 tbsp. cornstarch 1/4 c, water

2 tbsp. soya sauce ;
19-Vancouver, B.C.