GOLDEN VEGETABLE BAKE

2 tablespoons butter
2 tablespoons flour
1 cup scalded milk
1 teaspoon salt
Yg teaspoon pepper
Paprika
2 beaten eggs
114 cups shredded carrots
1 can cream style corn
3 cup chopped green pepper
2 tablespoons chopped onion
Melt butter, add flour and blend. Gradu-
ally add milk and cook over low heat till
thick, stirring constantly. Add seasoning.
Stir a littl hot sauce into eggs then
add to mixture. Add vegetables. Pour into
greased casserole and bake 55 minutes at
350°F.
—JEAN DAVIDSON

ONIONS IN WHITE CREAM
SAUCE

2 Ibs. small white boiling onions
2 cups water
1 cup white table wine
14 teaspoon salt
4 tablespoons butter or margarine
4 tablespoons flour
1 cup table cream
2 tablespoons chopped parsley
Dash of pepper
3 tablespoons grated Parmesan cheese
Peel onions. Bring to a boil the water,
wine and salt; add onions and simmer
uncovered for 20 minutes. Drain, saving
the liquid. Melt butter and stir in flour;
blend in cream and 1 cup liquid from
the onions and cook, stirring constantly,
until thick and smooth. Stir in parsley,
pepper and onions. Turn into greased
114-quart casserole and sprinkle the top
with cheese. Bake in a moderately hot
oven (375°F.) for 25 minutes or until
browned. Serves 8.
—EDNA GARBUTT

SPINACH WITH
VINEGARIETTE SAUCE

Prepare sauce and keep hot:
1 small onion chopped fine and
cooked till soft, but not brown, in
4 cup butter
14 teaspoon prepared mustard
- 2 tablespoons vinegar or lemon juice
2 hard cooked eggs, finely chopped,
added last
Salt and pepper to taste
2 lbs. spinach, cooked and drained well.
Place in serving dish and pour the hot
sauce over. Serves 4 or 5.
—CLARA LEITH
Courtesy of Eleanor McMaster

HONEY-BAKED SWEET
POTATOES

3 to 4 medium sweet potatoes
2 tablespoons butter
2 tablespoons honey

Salt

In good sized oven-proof dish (large
Pyrex utility dish is good) melt the but-
ter, and turn about till butter covers the
bottom, then put in the honey and mix
thoroughly. Peel sweet potatoes and if
the long slender kind, slice in half length-
wise, if thick, make three slices of each .
one. Dip into the honey butter mixture
and turn to coat both sides. Sprinkle with
salt. Bake in moderate oven for 30 to 40
minutes, adding a little water if the syrup
begins to brown. This dish may be baked
in a hotter oven, if that is what you are
using for some other purpose, using less
time and more watching. Serves four,
especially nice with ham or chicken.

—CLARA LEITH

BAKED TOMATOES,
BROCCOLI STUFFING

Scoop out pulp of 6 tomatoes__salt shells
lightly. Mix 2 cups chopped cooked broc-
coli with tomato centres and 1 cup bread-
crumbs; 114 teaspoons salt, pepper to
taste; 2 tablespoons minced onion and 2
crumbled slices of crisp bacon.

Fill tomatoes—dot with butter and bake
at 375°F. until tomatoes are soft but not
split.

—BEVERLEY LECKY

HARVEST SCALLOPED
TOMATOES

Brown in oven:

2 cups bread cubes in

2 tablespoons hot fat
Com bine:

2 cups tomatoes

1 cup finely diced celery

1 large onion cut fine

1 teaspoon sugar

4 teaspoon salt

Pepper

Mix all together. Place in greased casser-
ole, bake in 375°F. oven, 45 minutes.
—ALICE MACDONALD

TOMATO SUCCOTASH

2 cups tomatoes

2 cups cooked Lima beans

2 tablespoons celery, chopped

2 tablespoons onion, chopped

1 tablespoon sugar

1 teaspoon salt, pepper to taste

2 cups corn |
Bake in hot oven, with bacon strips on
top.

—MAuDE TEAGLE