31. BAKED WEINER--POTATO SALAD SEwSTs-
c. cooking oil

6c. cooked potato 4
(diced or sliced) % c. vinegar
2 tsp. salt 6 or more weiners
= tsp. celery salt 1 tsp. prepared mustard
pepper ze st chopped onion

Sprinkle potatoes wit sian wanieeiencaan’ ken
vinegar. Let stand 30 mins. Arrange half
amount in large greased casserole. Add weiners
cut in 1" lengths. Spread with mustard. Add
onions. Top. with remaining ‘potatoes. Cover. ”
Bake at 350° for 40 mins. Uncover. Bake a0 Ming. .

32. SAUSAGE SPANISH STYLE

iL lb. sausage salt
2 carrots (sliced) ‘pepper
1 medium onion 1 can tomato spup

(sliced) 6 slices bacon
lc. cream corn bs | 3

Brown sausages. Place in caggmeols. Parboil
carrots and onion. Add with cor 6ason. Pour
over tomato soup. Place bacon on. top. Dens at.
400' for 30 mins. ee

43. SCOTCH EGG
Zlib. sausage meat egg (beaten).
4 hard boiled eggs -° bréad crumbs
seasoned flour © NEW DOMESTIC shorten-
ves, Boga :

Flavour meat if desired th punieint felts
sauce. Divide in 4 portions. She&l eggs. Cover
evenly with meat. (use a little seasoned flour
if sticky) Dip into beaten egg and bread crumbs.
Fry in deep fat until brown and crisp. Allow
sufficient time for cooking. Cut each egg in
half. Serve hot with tomato sauce, or cold
with salad.