THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK

- Page Nineteen

Hollywood Potato Custard

3g cups het mashed polaters _

 % cup grated cheese’ * %, tablespoon salt.

| ¥% cup finely chopped onion § Few grains of cayenne
2 tablespoons chopped green Bacon drippings .

peppers 1 tablespoon butter
1cup hot milk Lightly cooked bacon.

2 eggs

Into hot mashed potatoes fold the grated cheese and the #

onion, which has been cooked in bacon dripping until tender.
Beat the eggs slightly and add salt, cayenne, and green
peppers. Slowly stir in the hot milk, in which the butter
has been melted. Fold into potato mixture and turn into
greased baking dish and cover with half slices of lightly
cooked bacon.. Bake in a moderate oven. (375 deg. F.) until
the potato mixture is lightly set and bacon crisp. Takes
about 35 minutes. Serve very hot. This makes enough for
4 or 6. |

Miss Florence Brewer, 1041%

Richards Street won a
prize for this recipe )

Creamed Tuna Fish on Toast

2 tablespoons butter
2% ‘tablespoons flour
1 cup milk

% teaspoon salt

2 tablespoons ketchup

sauce
Dash pepper

Buttered toast

Melt butter in saucepan, add flour and blend well. Add —

milk, stir constantly until thickened. Season with salt, Wor-
cestershire, ketchup and pepper.
tered toast. Serves 4.
vi # * “wr
- This quickly prepared luncheon dish won a $1 prize for
Mrs. A. Kimberley, 2158 West 13th Avenue.

Tuna or Salmon Cassercle

Cook one 6-ounce package of macaroni in boiling salted
water until tender. Drain. Mix 1 can condensed mushroom
soup with 1 cup milk or evaporated milk diluted with water.
Season and add a little grated onion. Arrange alternate layers
of macaroni and % pound canned salmon or tuna fish, drained
and flaked. Pour the sauce over this. Bake in moderate oven
(350’F) for 30 minutes.

The recipe for this economical casserole dish won a prize

for Mrs. L. Hibberd, 1136 Jefferson Avenue, Hollyburn.

Casserole Delight

4 tablespoons cooking oil % cup grated cheese

1 small green pepper % pound hamburger steak
1 small onion (raw)

te cup canned corn 1% pound spaghetti cooked

1 cup canned tomato soup in boiling salted water

Chop the pepper and the onion and saute in cooking oil
until tender. Mix all ingredients and bake in a casserole in
a moderate oven for 1 hour. Serves 6.

-_. Casserole dishes are always popular and this won
a prize for Mrs. Thos. Bertrand, R.R. No. 3, New Westminster.

Fried Rice Croquettes

Put 4% pound of bacon ends through the food chopper, fol-
| lowed by 2 medium onions. Fry together to a golden brown.
_ Then mix with about 4 cups cooked rice. Make into patties;
roll in beaten egg, then in finely crushed cracker crumbs and
_fry in the left-over bacon fat to a golden brown.

Ce Mrs. J. W. Dynes of Maillardville, who won a prize for this
recipe, Suggests serving the croquettes with celery cheese
sticks and, whole wheat toast for a fine luncheon.

_ portion of rice and aisle

% teaspoon Worcestershire

1 cup coarsely flaked tuna —

Add tuna and serve on but- ,

Rice Rings and. Shrimps

Salt and pepper |
% to 1/3 pound fresh Te
1/3 cup milk

3 cups ‘hot cooked rice
1 tablespoon butter |
1% pound cream cheese

Season the hot rice with butter, salt and pepper, and pack >
| Unmold them on platter
~< and fill centres with shrimps which have been heated in

into buttered individual molds.

butter. Slowly melt the cheese on top part of double boiler;
add milk gradually, stirring constantly until smooth,

Serve generous amounts of this hot sauce over each
a the platter with parsley.

“&
_ This favorite lenten dish won a prize for Mrs. F. J. Hogan,
2110 Venables Street. | |

Chinese Kieates

1 cup grated cheese
1% teaspoon salt
Pepper

2 rggs
1 cup milk
1 wup cooked, rice

Beat eggs, add. milk and remaining ingredients. Mix thor-

oughly and put into greased custard cups. Place in pan of hot

water; bake in moderate oven 45 cies Serve in cups or.

turr ovt on platter. Serves six.
The recipe for these nutritious baked vesicle won a prize
for Mrs. N. L. McDonald, 5994 Douglas Road, Burnaby, ©

Supper Dish

Bacon

1 package macaroni _
Several onions |

1 tin tomatoes —
1 lemon

;

Cook macaroni in plenty salted boiling water, do not stir.
Strain and heap in the centre of a platter, making an oblong:
shaped mound. Fry bacon in fat (about 2 tablespoons) and
remove from the pan. Then fry the lemon slices and add them
to the plate of bacon. Slice in the onions, fry, and after re-
moving them fry the tomatoes. Pour the tomatoes over the
macaroni.

Arrange onions then lemon slices around edge with’ the

onions to top. Then place the bacon either on the centre

or around the edge.
This recipe won a prize for Mrs. Sarah J. McIntyre, 9240
Columbia Street.

‘Baked Hash Casserole

1 cup green pea soup
Salt

3 cups cooked meat, chopped
2 cups fresh bread crumbs
Dash' of pepper

Mix all above ingredients, and place in buttered himiat ee :

Cover with buttered bread crumbs and bake 20 minutes in a
moderate oven (400 deg. F.). Serves five.

A combination of meats may be used in this simple cas-
serole dish. The recipe won a prize for Mrs. McGregor, 5873

Prince Edward treet.

Scalloped Ham and Potatoes
Parboil a piece of ham 1 inch thick and large enough

around to fit the bottom of a casserole.

Rub with a little brown sugar and mustard. Lay in cas-

-serole and then fill remainder with thinly sliced potatoes.

Place a little onion, sliced, between the layers. Season with
pepper and salt and add 2 cups milk. Dot with butter and

bake 11% hours in a moderate oven. Brown for last 15 minutes. net

we 3% %

Mrs. J. L. Morgan of East Wellington, BC. ‘won a prize :
for this simple casserole dish. |

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