anual anal ‘ceil

f 5

-
t é

SALMON AND RICE DISH

GORDON B. NELSON.
COOK 1 C-RICE ACCORDING To DIRECTION ON PACKAGE.
AND SET ASIDE IN A WARM PLACE WHILE YOU PREPARE
THE FOLLOWING +-
FRY \ ONION UNTIL GOLDEN BROWN, ADD | CAN
TOMATOES (OR SLICED FRESH TOMATOES) AND \ TALL TIN
SALMON, SALT AND PEPPER To TASTE. WEAT To THE
BOILING POINT. ARRANGE RICE (IN RING AROUND
SERVING DISH, FILL WITH SALMON MIXTURE,

SCOTCH OATMEAL DRESSING

GEORGE DUTHIE. MD.
1 C SCOTCH STYLE OATMEAL (OGILVIE PRODUCT)
9 C. FINELY CHOPPED SUET
| MEDIUM ONION FRIED IN BUTTER
SALT, PEPPER.

PAX OATMEAL AND SUET, SALT AND PEPPER

MIX IN ONION .~ STUFF BIRD ~ WASH DOWN
WITH LIBERAL DRAUGHTS OF BITTER ALE.

BACHELORS BANQUET

GEORGE DUTHIE. M.D.
PREPARE OPEN FACE SANDWICH OF ASPARAGUS,
COVER WITH CHEESE SAUCE, GARNISH WITH BACON.
CHEESE SAUCE t~ 1 C RICH MILK, SCALD IN DOUBLE
BOWLER, LOWER HEAT AND STIR IN ‘Y2LB. GRATED
CHEESE .COOK UNTIL SMOOTH, SEASON WITH HERBS.
TOP WITH CRISP BACON.