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“Things for the cook, sir; but I know not what.”

BACON AND CHEESE
PUDDING

\% lb. bacon, cut in small pieces

I egg

} cup grated cheese

¥Y% cup sweet milk

Pepper, salt, and mustard to taste

Place bacon in pie dish. Beat egg well
and mix with milk, cheese and season-
ings, pour over the bacon. Bake until
a nice golden brown, about one half hour.

—Kitry VICKERS

CHEESE RICE

1 cup boiled rice

] cup milk

2 egys

5 tablespoons grated cheese

1 tablespoon melted butter

Salt and pepper to taste

Add milk and eggs last, bake in a very
slow oven and sprinkle a little cheese
on top. Bake until set like custard.

—Mi_pbRED BROWN

WELSH RAREBIT

4 tablespoons butter

1 Ib. medium cheddar cheese

% cup milk

4 to | teaspoon salt

Vy teaspoon dry mustard

Dash of cayenne

2 eggs

2 teaspoons Worcestershire sauce
Melt butter in top of double boiler over
direct heat, while it melts cut cheese in
cubes and add to butter still over very
low heat. Stir until cheese melts. Now
place pan over hot water. Stir milk, salt
and mustard, cayenne and eggs together
slightly in a bowl and when cheese is
melted and well mixed with butter, pour
in egg mixture and Worcestershire sauce.
Stir until well heated and slightly thick.
Serve piping hot over toast.

—ETHEL DICKIE

—ROMEO AND JULIET

QUICK BAKED BEANS

Combine in casserole:
2 cans baked beans in tomato sauce
14 cup catsup or chili sauce
1 tablespoon dry mustard
Some molasses and brown sugar (to
° taste)

Method: Mix thoroughly, put some strips
of bacon on top and simmer slowly in
oven for about 1 hour. This is good for
a buffet supper.

—EpNA GARBUTT

CASSEROLE OF WILD RICE

1 cup wild rice (soak overnight)

I can consomme
Cook rice in consomme in covered dish
in 350°F. oven 45 minutes. |
Saute:

4 lb. sliced mushrooms
1 chopped onion in
1 tablespoon butter

Add to rice, also | can of cream of
mushroom soup slightly thinned with
water or milk. Place in casserole, dot
with butter and cover with crushed corn-
flakes. Heat through for about 14 hour.
Serves 8. This can be prepared in ad-
vance and is especially nice served with
a chicken casserole or cold fowl.

—WILLENA CUNNINGHAM

CHICKEN CURRY

small onion
tablespoons chicken fat
tablespoons flour
teaspoon curry

cups cooked chicken
cups hot cooked rice

NO NO = 09 00 nw

Method: Cook onion in chicken fat. Stir
in flour and curry. Add chicken stock,
Stir until smooth and scason. Add chicken.
Simmer 5 minutes. Serve hot rice around
chicken.

—JEAN DAVIDSON

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