ENTREES 11

Entrees ‘

AMERICAN CHOP SUEY (Mrs. J. H. Carson). 3-4 cupful of spaghetti or
bdoiled rice, 1 pint can tomatoes, 1-8 teaspoon pepper, 1-2 cup cooked or uncooked
meat chopped fine, 1 small onion, 1 teaspoon salt. Cook as you would a stew.

TOAD IN THE HOLE (Mrs, J. H. Carson). Place 6 cooked sausages in a
pie dish, over which pour the following batter: 1 cup flour, 1 teaspoon baking
powder, 1 egg, pepper and salt. ‘Mix all together to the consistency of thick
cream, pour over sausages and bake in quick oven 20 minutes. Serve at once.

SCALLOPED LAMB (Mrs. H. A. Tate) Take thin slices of cold roast lamb
salt and pepper. Cover bottom of ‘buttered baking dish with bread crumbs.
Add layer of meat, cover with boiled maccaroni. Repeat until you have as much
as desired. Have ready a white sauce to which 1-2 can tomatoes is satan Pour
over the above. Cover with crumbs and bake half an hour.

TURKISH PILAF. Put one cup of stewed and strained tomatoes into a

gaucepan jwith one cup of stock. ‘Add one teaspoon of sugar, pepper and salt;-

onion juice and cayenne to taste. Boil one cup of rice five minutes, then drain

and turn it into a double boiler. Add the seasoned tomatoes heated to a boil-

ing point, one large tablespoon of butter and steam until the rice is tender.
Then remove the cover, stir lightly with a fork and serve.

STUFFED EGGS. Remove shells from six hard ‘boiled eggs, cut in halves
lengthwise, remove yolks and some of whites, and put whites aside in pairs.
Mash the yolks and add 1-2 cup of chopped lobster or crab meat. Moisten with
any salad dressing and re-fill whites with mixture.

HINDU EGGS (Mrs. Finley). 2 hard boiled eggs, 2 raw eggs, 1-2 teaspoon
salt, 1-4 teaspoon paprika, 1-4 cup dry breadcrumbs, 1 tablespcon butter, 1-4
cup grated cheese, 1 teaspoon curry powder. ‘Slice the hard boiled eggs and
place them in a well buttered baking dish. Cover with the raw eggs well beaten,
sprinkle with the salt, paprika and curry powder. Place on the top the bread-
crumbs with the butter, and then the cheese. Bake until brown in a moderate
oven. This is enough to serve three.

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EGG ISLANDS. 3-4 cup rice, 1 onion, 1 tablespoon butter, 1-8 teaspoon
pepper, 1-2 large tin tomatoes, 4 eggs, 1 tabiespoon salt. (Boil rice in salt and

water 20 minutes, Put rice on a platter, pour over it the hot tomato andi onion

which has been previously cooked. Make receptacles in rice with a spoon, break
eggs into these. Sprinkle with pepper and salt and small pieces of butter.
Bake on top grate in a hot oven until cooked (about 15 minutes).

CREAM CHEESE TOAST. Make a white sauce with one tablespoon butter,
11-2 tablespoons flour, 1 cup of milk and 1-4 teaspoon salt. Melt butter, add
a little pepper, flour and seasoning and cook until full of bubbles. Let cool,
add milk slowly, stirring until thickened. Add 1 cup grated cheese to the sauce.
When cheese is melted pour on pieces of toast.

BAKED RAREBIT (Miss Mary Doherty). ‘Cut 1 lb. soft mild cheese in thin
slices. Add 2 tablespoons melted butter to 2 1-2 cups stale bread crumbs. Mix

1 3-4 teaspoons salt and 1-3 teaspoon pepper. (Sprinkle a layer of prepared.

crumbs in a buttered casserole, cover with 1-3 of cheese and sprinkle with 1-3
of salt and pepper. Repeat until all ingredients are used. Beat 3 eggs slightly
and add 1-2 cup of milk and pour over the mixture. Bake in a moderate oven
25 minutes and serve at once.