CHEESE CUSTARD

Cut thick slices from half a loaf
of bread. Butter and cut into inch
squares. Put a layer in a buttered
baking dish and sprinkle with grated
cheese, salt and pepper (use 1 cup
grated cheese.) Beat 2 eggs and
add 1 pint of milk before pouring
over the bread and cheese. Set dish
in hot water and bake for about 30
minutes in a moderate oven - 350°F.

- Mrs. H. Le. Webber.

SALMON CASSEROLE

1 cup cooked potatoes, rice,
macaroni or noodles

1 lb. canned salmon

1 cup peas

1 tin cream of celery or
mushroom soup

1/2 cup buttered break crumbs,
cracker crumbs or mashed
potatoes

&

Place ingredients in above order in
greased casserole. Bake in moderate
oven 375° approximately 45 minutes.

- Mrs. G. V. Henschke.

BAKED CODFISH IN TOMATO SAUCE

cups canned tomatoes

small onion (chopped fine)
slice bacon (chopped fine)
tbsp. flour

tbsp. melted butter

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1/8 tsp. pepper

4 or 5 cod slices (rolled in flour)

WHY ff

Fry onion and bacon until slightly
brown. Add tomatoes and thicken with
melted butter and flour blended to-
gether. Add seasonings and pour over
fillets of codfish which have been
arranged in casserole. Bake in mod-
erate oven for 30 minutes at 375°.

- Agnes Roberts.

33

CORN CASSEROLE

Combine in a greased casserole:

l can creamed style corn

2 egg yolks

salt & pepper to taste

Mix 2 tbsp. cornstarch with 1/4 cup
milk. Stir together until free of
lumps and add to corn mixture. Beat
2 egg whites (not too stiff). Fold
egg white into the corn mixture and
place a few pieces of butter on the

top. Bake in a moderate oven (350°)
until mixture is set, about 30 mins.

- Mrs. Pym.

WELSH RAREBIT

1/2 lb. sharp cheese, grated
4 tbsp. butter or margarine
Cook cheese in melted butter in top
of double boiler. Add:
2/3 cup milk
1 tsp. Worcestershire sauce
salt and pepper
1/2 tsp. dry mustard
little cayenne

Put over hot, NOT boiling water un-
til thickened. If mixture tends to
get stringy beat with rotary beater
until smooth. Serve on toast.
Broiled or fried tomatoes is a nice
accompaniment. When cold it makes a
nice sandwich filling.

- Gwen McArravy.

CHEESE SOUFFLE

1 tin cream of mushroom soup
1 cup shredded cheddar cheese
6 eggs, separated

Slowly heat soup, add cheese and
cook until melted, stirring con
stantly. Stir in beaten yolks and
cool. Fold in stiffly beaten whites.
Pour in large ungreased casserole
and bake at 300° for 1- 11/2 hr.

- Kate Williamson.
Alberni.