VEAL SUPREME
Reenee Mitchinson, Saskatoon, Sask.

1 pound veal cutlet, 3 tablespoons
flour, 3 tablespoons butter or drippings,
14 cup finely chopped onion, 1 cup diced
celery, 1 cup sliced mushrooms, 10%%-
ounce can condensed consomme, 1 cup
tomato juice, small piece bay leaf, 4
teaspoon thyme, 2 teaspoons salt, 4
teaspoon pepper.

Cut veal in 1-inch cubes, Roll each
cube in flour. Heat butter or drippings
in pan, add veal and cook over low heat
until browned. Add onions, celery and
mushrooms and continue cooking until
soft and lightly browned. Add con-
somme, tomato juice and seasonings.
Cover and simmer slowly about 1 hour
or until meat is tender.

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BAKED HAMBURGERS

Anne Wiseman, Winthrop Harbor,
Make roll dough as follows:
6144 cups all purpose flour, 2 cups

lukewarm water, 4% cup sugar, 2 cakes
compressed yeast (or 2 packages dry
yeast), 1 tablespoon salt, 2 eggs, %
cup shortening.

Place lukewarm water, sugar and
yeast in mixing bowl. Add salt and 2
cups flour. beat with electric mixer or
rotary beater for 2 minutes. Add eggs
and cooled melted shortening. Beat for
1 minute. Gradually add remaining
flour, stirring with spoon until dough
is formed. While dough is “resting” for
% hour, place in heavy skillet:

2 tablespoons melted butter, 1 pound
ground beef, 1 cup finely chopped cab-
bage, % cup finely chopped onion, 1
teaspoon salt, % teaspoon pepper.

Cook over high heat until well
browned, Roll dough % inch thick. Cut
into 4-inch rounds. Heap hamburger
mixture on half of rounds of dough.
Cover with remaining rounds, closing
edges well. Place on greased cookie
Sheet. Let rise in warm place % hour.
Bake in 375 deg. oven for 20-25 minutes.

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FANCY-PANTS HAMBURGERS

Mary Alber, Saskatoon. Sask.

1 pound chopped beef, 4 slices (%
pound) sharp American cheese.

Do not season beef. Form into 8 thin
hamburger cakes. On four of these,
place slices of cheese, leaving a little
meat uncovered around the edge. Top
with the remaining cakes and pinch
edges together to enclose cheese. Take
a heavy frying pan and sprinkle over
the bottom some plain salt and 4 tea-
spoon garlic salt. ‘

The salt should cover the pan thinly
(% teaspoon for 9” pan). Heat pan

Til.

39

very hot. Place stuffed hamburgers on
the salt. Brown one side. Turn, brown
other side, Lower heat and cover them
with 1 can tomato sauce. Simmer until
sauce is sizzling hot. Serve at once.

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SUMMER CASSEROLE

Elma Demchenko, Edmonton, Alta.

6 hard-cooked eggs, 3 ripe tomatoes,
3 tablespoons butter or other fat, 3
tablespoons flour, 2 teaspoons salt, 1%
cups milk, % cup grated cheese, but-
tered bread crumbs.

Cut hard-cooked eggs in half and
arrange around the edge of a greased
casserole or baking dish. Slice peeled
ripe tomatoes in the centre of the dish.
Make a white sauce of the milk, fat,
flour and salt. Add cheese and stir over
low heat until the cheese is well mixed
and smooth. Pour over tomatoes and
eggs. Cover with crumbs and bake 20
minutes in a moderate oven (350-400
deg.). The centres of the tomatoes may
be scooped out and a whole egg placed
in each if desired.

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CHOP SUEY AND CHOW MEIN

Marie Barry, Edmonton, Alta.

1 pound bean sprouts, % pound Suey
Choy or Bok Choy, 4 pound mushrooms,
144 pound onions and celery, % pound
beef, pork, veal, chicken or shrimp.

Slice all ingredients fine except
sprouts. Time for frying is 15 minutes.
Heat shortening in a frying pan, fry
meat, add onions and celery, then Suey
Choy and mushrooms, put sprouts in
last.

Gravy

3 teaspoons soya sauce, 2 teaspoons
corn starch, % teaspoon salt, 2 te-
aspoons water.

Mix well and add to first mixture,
cover for a few minutes. When ready
to serve add sesame seeds. This is chop
suey. Add noodles for chow mein. Serves
four.

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EGGS FOO YUNG
Vi Coleman, Saskatoon, Sask.

Saute %, pound mushrooms, sliced,
in 2 tablespoons butter for 1 minute.
Add 1 cup diced celery, 1 cup chopped
onions. Stir and saute these ingredients
for about 5 minutes. Cool

4 eggs, beaten until light and season
with % teaspoon salt, % teaspoon
pepper. Add the sauteed vegetables and
34 cup well drained bean sprouts.

Melt in a skillet over low heat 2 table-
spoons butter. Drop the egg mixture
into the butter from a large spoon.
Turn the cakes as soon as they are firm
on the bottom. Cook the other side and
serve at once. 4 large servings.