SPAGHETTI SAUCE — Lois Rickett

1/4 cup mazola oil 1/2 |b veal, minced

2 tbsps butter 2 tbsps Worcestershire Sauce
1 cup chopped onion 2 tbsps H.P. 57 Sauce
3 cloves of garlic 2 tbsps soya sauce

1 cup celery, finely chopped 4 tbsps chili sauce

1 cup carrots, finely chopped 3 drops tabasco sauce
1 can mushrooms 1 tsp thyme

1 large can tomatoes 1 tsp marjoram

2 tbsps white sugar 1 tsp sage

1 large can tomato paste 1/4 tsp allspice

1/2 lb beef, minced 1 bay leaf

1/2 lb pork, minced 3 or 4 red chillies

Turn onion, garlic, vegetables and meat in butter and oil and cook 30 minutes. Then
add all the ingredients and simmer 3-1/4 to 4 hours.

SAUCE FOR ICE-CREAM — Ellen Sigurdson

1/2 cup butter or margarine 1-1/2 cups brown sugar
1/3 cup minced walnuts 1/4 cup cocoa
1/4 tsp salt 1/4 cup syrup

Melt butter, add nuts and salt. Brown slightly, then add brown sugar, corn syrup and
cocoa, cook till slightly thick. Don’t overcook. Blend in 1/4 cup top milk or cream.

DULCE DE LECHE — Annie Laurie Tomalty

A delicious caramel spread for toast or ice cream.

12 cups milk 1/2 tsp soda
5-1/2 cups white sugar

Put milk on to boil. At boiling point add sugar and stir until melted. When it returns to
the boiling point, remove from burner and add soda. Stir until foam disappears. Put
back on burner and continue to boil until it gets like a milk pudding. (Watch it carefully
during this time). Remove from stove and add 1 tsp vanilla. Put in jars and place in
fridge.

TARTAR SAUCE — _ Joey Thordarson

In bowl blend 1 cup mayonnaise, 2 tbsps each of minced onion and dill pickle, 1 tbsp
parsley and 1 tsp lemon juice. Cover and refrigerate 2 hours before serving.

66