ITALIAN BREAD STICKS

1 cup milk 4 cup butter

1 egg white 1Y2 tbsps. sugar

3% cups sifted flour 1 tsp. salt

1 egg yolk 1 yeast pkg. (prepared as in
Poppy or sesame seeds directions on pkg. )

Scald milk, add butter, sugar and salt. When lukewarm add
yeast and when dissolved add egg white, well beaten. Add flour
gradually. Mix as added and knead until smooth. Let rise at least
one hour or until dough is double its size. Roll into sticks 3 inches
long; place on floured pan, brush top with beaten egg yolk. Sprinkle
with poppy or sesame seeds. Let rise again for two hours and bake
in 400° oven for 20 to 25 minutes.

Nora Hodgson

CHOP-CHOP SUEY

2 tbsps. butter or magarine 2 cups finely diced cooked
1 large onion chopped (1 cup) beef or pork
1 can (16 oz.) chop suey 2 tsps. sugar
vegetables Yq cup water
1 cup sliced celery 1 tbsp. soya sauce
Y2 tsp. salt 4-5 cups hot cooked rice (2 cups
Dash pepper raw )

2 tbsps. cornstarch

Melt butter in large frying pan; add onion and saute on low
heat for 10 minutes, till tender.

Drain chop suey vegetables; measure 3% cup liquid, add to
onions. Stir in vegetables and celery, salt, pepper. Bring to a boil,
reduce heat and simmer 5 minutes. Add meat.

Combine cornstarch and sugar in cup, blend in water and soya
sauce to make smooth paste. Stir into meat mixture.

Heat, stirring constantly until mixture thickens, simmer 5 min-
utes. Serve with hot cooked rice.

Claire Campbell

SWEET AND SOUR SPARERIBS

Have ribs cut into 1” pieces. Bake for 3% to 1 hour at 350°.
SAUCE:

2 tbsp. brown sugar 2 or 3 tbsp. finely chopped onions
2 tbsp. cornstarch (onion optional — pineapple tid-
Y2 cup white vinegar bits can also be added, from which
1 tin pineapple juice the juice is used in the sauce. )

Mix all ingredients in top of double boiler. Cook until thick
and pour over ribs. Bake an additional half hour.
Gladvs Dikken

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