Page 22 ANYONE CAN COOK

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BARBECUED PORK CHOPS
By MRS. GORDON JAMES

8 lean pork chops 4 tsp. nutmeg
14 cup ketchup ¥% cup water
1 tsp. salt 1 bay leaf

1 tsp. celery seed
Brown chops in hot fat. Pour over combined remaining ingredients. Cover
and bake in moderate oven (350) for 1% hours.

CANADIAN STYLE VEAL

1 Ib. veal steak 4 tsp. sugar

1 small onion diced 1 tbsp. butter
14 lb. fresh mushrooms 1 egg

1 can mushroom soup Bread crumbs

14 cup diced carrots :
Cut veal into serving pieces. Roll in egg and bread crumbs. Brown the
pieces in a skillet in butter. Add the remaining ingredients and simmer
for one hour. |
Serve with cooked rice and grated cheese.

CHEESE FONDUE
By N. BRIGGS

1 cup milk 1 tbsp. butter
1 cup stale bread crumbs 14 tsp. salt
1 cup grated cheese 3 eggs

Soak crumbs in milk. Add cheese, butter and salt; to this add well beaten
egg yolks. Fold in egg whites beaten stiff. Put in buttered dish in a pan
of hot water. Cook 25 minutes, 325 degrees.

CHEESE SOUFFLE
By CORA E. PASMORE

3 tbsp. butter Few grains cayenne
3 tbsp. flour 1 cup milk
4 tsp. salt

Melt butter, add flour gradually and stir over moderate heat for 3 minutes
after mixture begins to bubble. Add salt and cayenne. Stir in milk
gradually. Cook over direct heat, stirring constantly, until mixture is
smooth and thick.
3 egg yolks (beaten until thick 3 egg whites (beaten stiff)
and lemon colored) 1 cup grated cheese

Remove sauce from stove and when slightly cool add egg yolks and
cheese. Fold in egg white. Pour into ungreased baking dish. Set dish
in pan containing 1 inch of water. Bake in moderate oven (350°) 50-60
minutes. To test insert sharp knife in center and the knife should come
out clean. Serve immediately. Serves four.

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