CORN AND MUSHROOM CASSEROLE
Margaret Brunsdon, Lockwood, Sask.

1% box spaghetti (boiled and drained).
Cover with 1 lb ground beef, 2 large
onions sliced thin, 1 cup diced celery,
1 can mushrooms, 1 can kernel corn.

Cover this with 2 cans of tomato soup
and cook in 350-deg. oven for at least
1% hours.

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SWEET SOUR CABBAGE

Muriel Scott, Saskatoon, Sask.

1 medium onion, 1 apple chopped but
not peeled, 1 quart shredded new cab-

bage, % cup vinegar, 1 tablespoon
brown sugar, %4 teaspoon cloves.
Semi-fry onion. Add to other in-

gredients and simmer until cabbage is
cooked.

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HOT BEAN SALAD
Mildred Moeller, Oak Park, IIl.

1 can string beans, %4 Ib. bacon cut
in small pieces, 1 diced onion (medium
size), 1 tablespoon sugar, %4 cup vine-
gar, %4 cup water or liquid from beans,
salt and pepper.

Drain beans; fry bits of bacon crisp;
dice onion. Put beans, bacon bits,
onions, sugar, salt and pepper in bowl.
To the bacon fat add vinegar and water.
Bring to a boil and pour over bean
mixture. Cover and serve warm

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MEAT AND VEGETABLE SALAD

Marion Davidson, Petawawa, Ont.

4 lb. ground beef, lean pork and veal,
1 soup bone.

Simmer in kettle until done. Remove
bone and add grated vegetables and
seasoning as desired. Cook until vege-
tables are done. Place in molds and
chill.

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HAWAIIAN SWEET POTATOES

Jean Holmes, Vancouver, B.C.

3 medium sized sweet potatoes, %
cup milk or cream, 1 tablespoon brown
sugar, 4% cup chopped walnuts, 2 table-
spoons butter, 6 slices pineapple.

Peel potatoes, cook in boiling salted
water until tender. Mash. Add cream,
butter and sugar. Beat until fluffy.
Add nuts, mix well. Place this mixture
in buttered casserole, top with pine-
apple slices. Brush with melted butter.
Broil or bake until light brown. This is
delicious with baked ham.

44

salt,

SHAPELEIGH LUNCHEON DISH
Ann Cope, St. George, Ont.

2 eggs (slightly beaten), 1 cup thin
cream or top milk, 1 tablespoon butter,
% teaspoon mustard, 4% _ teaspoon
paprika (more if you wish), few grains
of cayenne, 4% lb. mild cheese (cubed),
stale bread cut in finger shaped pieces,
¥% inch thick.

Butter bread and arrange close to-
gether around sides of buttered baking
dish. Also line bottom of dish. Com-

bine all ingredients. Pour into dish
and bake 30 minutes at 350 degrees.
~~
CLAM CHOWDER
Joan Dawe, Lethbridge, Alta.

1 large onion, 2 or 3 carrots, a piece
of turnip, celery and any other vege-
tables you like, 1 can of clams, cut in
small pieces.

Cut vegetables, cover with water and
season to taste. Add clams and allow
to cook until tender.

Add % teaspoon soda and stir, 1 pint
of scalded milk.’

Thicken with cracker crumbs
(crushed). Serve hot.
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CORN CHOWDER
Lottie Waite, Sovereign, Sask.

5 potatoes, 3 onions, 1 can corn, 3
tablespoons butter, 6 cups milk, 2 tea-
spoons salt, 4 teaspoon pepper.

Dice potatoes and onions and cook
in water until done. Then add corn,
butter and heated milk. Add salt and
pepper. Let boil and serve.

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CANADIAN PEA SOUP
Ruth Davy, Rivers, Man.
2 cups dried, yellow peas, 5 cups water,
2 large onions (sliced), 1 tablespoon
1%, teaspoon pepper, % teaspoon
marjoram, 4 teaspoon thyme, handful
of celery leaves, 2 tablespoons butter.
Soak peas overnight in cold water.
Drain. Add 5 cups fresh water, onions
and celery leaves. Pressure cook for

35 minutes. Strain. Add seasonings
and butter.

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SOUP

(Hot or Cold)
Del Heartwell, Meadow Lake, Sask.

2 tablespoons butter (creamed), 1 cup
onions (sliced thin), 3 medium potatoes
(cooked, sliced thin), 14% cups water,
1 can cream of chicken soup, 3 cups
milk, 1 teaspoon salt, dash of pepper,
chives or parsley optional.