Wipe cutlets and sprinkle with salt and pepper. Dip
into beaten eggs, then into fine bread or cracker
crumbs. Brown in drippings. Place on platter; add
cream to liquid in pan and thicken slightly with
mixture of flour and water. Serves 6.

Mary Telford

CREOLE STEW

.l lb. lean beef, or 4c. onion
1 chicken a C.. rice
2c. tomatoes 1°tsp. salt
l ¢.. carrets 1 t3p. fat

Cut meat in small pieces, or chicken (cut up). Brown

in fat with onions. Add vegetables. Simmer for ¥ hour.

Put in casserole in the oven and finish cooking. Add
rice to casserole when putting it in the oven.

C. A. Gracewood

Strawberry Hill Women's
Institute, Surry, B.C.

CHICKEN SPAGHETTI

1 cut up stewing 1 ¢c. thinly sliced
chicken (3 or 4 celery
lbs.) 4c. flour
1 Shen, sait 4% c. water
1-28 oz. can tomatoes Salt & pepper, to
1 or 2 green peppers taste
(chopped) optional 1-16 oz. pkg. spaghetti
% c. chopped onion 2c. grated cheddar
cheese
(continued)

8-Abbotsford, B. C.