THE HOSPITAL COOK BOOK 38

VEGETABLE MARROW STUFFED

One medium sized marrow, 4 tablespoonsful of finely chopped
raw or cooked meat, 1 tablespoonful of bread crumbs, 1 teaspoonful
finely chopped onion, 1 teaspoonful of finely chopped parley. % tea-
spoonful of mixed herbs, % pint of brown gravy.

Method—Peel the marrow, cut lengthwise, and remove seeds, boil
in salt and water, about ten minutes until about half cooked then
drain well, mix together all the above ingredients, except the brown
sauce, fill cavities of marrow with preparation, put the two halves
together in their original form, fasten securely, baste well with hot
fat, dredge lightly with flour and bake until well browned. Serve
the brown sauce separately.
, MRS. BARAGAR

SALADS

APPLE AND NUT SALAD

Scoop the inside of five smooth tart apples and fill them with a
‘mixture of cut up celery and walnut meats, blanched and chopped,
the whole well moistened with mayonnaise. Slices of pippins are
sometimes mixed with watercress and covered with French dressing,
making a piquante salad that is especially good with roast duck.

E. 0. DONOVAN

TOMATO JELLY

One can tomatoes, 1 teaspoon mixed spices, 1 sliced onion, %
nutmeg.

Method—Let boil ten mhihtites. then strain and pour back. Into
this put one box Knox’s gelatine and 1 teaspoon sugar, little salt and
white pepper. Set in large or small individual moulds.

MRS. W. A. BIGELOW

FRUIT SALAD

Mice marshmallows, bananas and pineapples. Add chopped nuts.
Mix with enough sweetened whipped cream to hold them together
and serve on a lettuce leaf. More banana and pineapple than marsh-
mallow.

MRS. A. G. HEPINSTALL

FRUIT SALAD

One small canteloupe, 3 peaches, 3 pears, 3 bananas, % cup brown
sugar.

- Method—Cut fruit into squares and mix. Shake sugar over and
let ‘stand until ready to serve. This amount will serve 12 persons.

FLORA McKENZIE

’ STUFFED CELERY

Fill with creamed cheese, mixed with stuffed olives and nuts.
Pour into cavities of celery and cut in 11% or 2 inch lengths.

MRS. SCOTT EATON