BOSTON BAKED BEANS

1 Ib. red beans 2 tsp. hot mustard
1 tsp. soda 14% ¢. brown sugar
1% ce. molasses (not black) Pinch of salt

| 1 c. tomato juice

| Have the red beans soaked in water overnight. Add soda and boil until soft.
iI Strain. Place in bean crock. In separate bowl mix: molasses, juice, mustard,
) sugar, salt, and put into crock and add tomato juice or water until covered.
Add thick chunks of bacon or salt pork, the more the better. Cook for hours.
Season to taste, more sugar, salt or mustard may be used. Pieces of sliced
onion may be added.—Courtesy Mrs. R. D. Harvey.

EGGS WITH CHEESE SAUCE

3 tbsp. butter or shortening 1% tsp. salt

1 tbsp. minced onion Few grains pepper

3 tbsp. flour 1 ec. grated cheese

2 c milk 4 hard boiled eggs (chopped)

Melt butter in top of double boiler over direct heat. Add onion and simmer till

tender. Stir in flour, then milk, salt and pepper. Cook over boiling water, stir-

ring until smooth and thickened. Add grated cheese, stir till melted. Lastly add
| eggs. Heat few minutes, serve on toast.—Courtesy T. Richard.

SAVOURY RICE

3% ec. uncooked rice 14 tsp. salt, little pepper
2 ec, left over meat or poultry 1 large onion
34 c. gravy or stock (canned gravy 1 tsp. curry

| if other not available)
Boil rice in salted water, drain and fluff. Chop onion fine, fry gently in 1 table-
spoon dripping till light brown. Add 1 tablespoon flour, stirring constantly till
brown. Add pepper, salt and curry powder. This mixture should be fairly thick.
Add diced cold meat and mix well. Grease pudding bowl and place half cooked
rice in bowl, add meat mixture and remainder of rice. Cover bowl and steam
for 1 hour or more. For onion and curry substitute 1 can cream of mushroom
soup undiluted, heat and add cold meat and rice—Courtesy Mrs. F. R. Roberts.

DUCHESS EGGS

lor 2 eggs for each person (hard Cheese sauce (white sauce-
boiled) cheese added)
Dry bread crumbs
Slice eggs into casserole. Add thin layer of bread crumbs, then cheese sauce.
Repeat until dish is full. Dash of paprika over it for color. Bake in oven until
golden brown. Serve hot.—Courtesy Mrs. W. M. Martindale.

UPSIDE DOWN HAM LOAF ;
3 c. or more minced cooked ham 2 ec. soft bread crumbs

1 tsp. dry mustard, and pepper 2 well beaten eggs
to taste

Melt 1 tablespoon butter and 2 tablespoons brown sugar in bottom of 9-inch
pan. Place pineapple rings, or pineapple bits on above. Pack ham mixture on
top and cover with bread crumbs or crumbled corn flakes. Bake for 30 minutes
in 350°F. oven. Turn out onto hot platter—Courtesy Doris Kent.

LEFT-OVER TURKEY CASSEROLE

Combine diced turkey with an equal amount of diced celery and some halved
roasted almonds. Bind together with mayonnaise, seasoned with salt, pepper
and lemon juice. Put in shallow baking dish and top with crushed potato chips
| or corn flakes. Bake in a very hot oven 15 minutes.—Courtesy Doris Kent.

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