PRESSED BEEF (Pickled)

Brisket of beef Parsley, thyme, bayleaf
1 onion 10 peppercorns
1 carrot Glaze
1% a turnip

Wash the beef well in cold water, put into a saucepan with sufficient warm
water to cover it, boil up, skim well, add the prepared and cut up vegetables,
parsley, thyme, bayleaf, and peppercorns and simmer gently until the bones
can be easily removed. Take the meat out of the saucepan, and having re-
moved the bones press it between two boards or dishes until cold. Brush over
with glaze. (Glazing not necessary).

PICKLE FOR PRESSED BEEF

4 gqts. cold water 6 oz. brown sugar
1 Ib. common salt 34 oz, saltpetre

Boil the above ingredients together for about 10 minutes, skimming frequently.
Strain into an earthenware vessel. When cold, put in the meat and let it re-
main in the pickle for 10 days. If not completely immersed, it must be turned
every day.

SWEET AND SOUR SPARERIBS

2 Ibs. spareribs 1 tbsp. Worcestershire sauce
1 med. onion 2 tbsp. brown sugar
2 tbsp. fat or salad oil % ec. water
4c. lemon juice 1 ec. chili sauce
2 tbsp. vinegar Salt and pepper

One cup tomato juice and one teaspoon chili powder can be used instead of
chili sauce. Put spare ribs in casserole, bake at 350°F. for 30 minutes. Chop
onion, brown in fat or oil. Add lemon juice, vinegar, sauce, sugar, water, chili
sauce, salt and pepper. Cook slowly 20 minutes. Pour over spare ribs, continue
baking 1 hour covered.—Courtesy Mrs. W. H. Parker.

CHICKEN CASSEROLE

41%, to 5 Ib. chicken, cut up 1 tsp. salt
%e. cold water 1% tsp. pepper
14 ¢c, melted butter 1 tsp. dried parsley
%4c. flour 1% tsp. thyme

Place the chicken in a casserole with water and pour melted butter over it.
Mix together and sprinkle over chicken: flour, salt, pepper, parsley, and thyme.
Cover casserole and cook at 400°F. for 1% to 2 hours, depending on tenderness
of chicken. With this dish may be served baked sweet potatoes or scalloped
corn and a salad of cabbage and pineapple.—Courtesy Mrs. W. Robertson.

SAVOURY PORK CASSEROLE

114 Ibs. leftover pork 1 can mushroom soup
1% ¢. chopped onions 4 tsp. pepper
1 cc. sliced celery 1 cc. canned peas
1% tsp. thyme 1% ¢. grated nippy cheese
1 tsp. salt Breadcrumbs

3 c. uncooked noodles

Cut pork into % inch cubes and brown in a little hot fat. Add % cup water,
onions, celery, thyme and 1 tsp. salt. Simmer, covered over low heat, about
20 minutes. Meanwhile, cook noodles in boiling salted water for 10 minutes.
Drain and combine with meat and remainder of ingredients. Add more salt if
necessary. Fill individual or one large casserole with the mixture. Cover with
buttered crumbs and bake in moderate oven 20 to 30 minutes. Yield—Six serv-
ings.—Courtesy Jill S. Robinson.

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