SALMON SOUFFLE section of muffin pan; toast bread for
Marjorie Perry, Saskatoon, Sask. 12-15 minutes. Pour tuna-mushroom
1 small onion, 1 tablespoon butter, mixture into toast tulips. Garnish with
1 can condensed cream of celery soup, Ppimiento and sieved egg yolk. Makes
4 eggs, 1 lb. tin salmon. 5-6 servings.
Chop onion, cook in butter for five eo

minutes over low heat. Add soup, stir
well and remove from heat. Separate HAM, NEW POTATOES AND PEAS

eggs, beat yolks and add to the soup IN CASSEROLE
and onion. Drain salmon, add to mix- Mary Alber, Saskatoon, Sask.
ture. Mix well. Beat egg whites stiff, 2 lbs, new potatoes, 4 lbs. fresh shelled

fold into salmon mixture gently. Pour peas (or 2 boxes frozen peas), 1% Ibs.
into greased casserole and bake at 350 ‘thinly sliced baked ham.

degrees for 1 hour. Serve immediately. Cook potatoes and peas separately
Serves 6. in boiling salted water until just tender.

a
Light Cream Sauce
CASSEROLE OF SALMON 1% cup butter, % cup flour, 5 cups

Sere. ie Soe RETR, PREM CNS, Ae milk, 1 cup light cream. Season to taste
2 cups canned salmon (drained and with salt and pepper. Add 3 tablespoons
flaked), 2 tablespoons minute tapioca, grated cheese.
1 cup milk, 2 tablespoons butter, 44 tea- Mix the drained potatoes, peas and
spoon salt, dash of pepper and paprika, ham with the sauce. Pour into a large
ee biscuits, using prepared biscuit casserole and bake until the sauce
bubbles up and gets light brown, about
Combine ingredients in order given. 1% hour in a 350-deg. oven. Serves
Turn into greased casserole. Bake in_ g to g.
hot oven (400 deg. F.) 25 minutes. Stir- (This dish may be made ready before
ring twice during first 10 minutes. you are set to bake and serve it, if the
Place small biscuits on top of salmon ¢asserole has cooled allow about 45
after it has baked 10 minutes. Return minutes baking.)
to oven and bake 12-15 minutes longer

or until biscuits are browned. = j= ~~ ¢ wo
safe! HAM ROLL-UPS
POT ROAST OF HALIBUT Mrs. G. H. Headley, Saskatoon, Sask.
Carolyn Loos, River Forest, Il. 4 tablespoons Crisco, 5 tablespoons

4 cup bacon fat, 2 Ibs. halibut, 1 flour, 1% cups milk, % teaspoon salt,
teaspoon salt, pin ‘of pepper, 1 table- 1 can asparagus tips, % teaspoon pep-
spoon lemon juice, 2 large carrots, 2 per, % cup grated cheese, 6 slices left-
onions, 2 cups dice cs ry, 1 veel over boiled or baked ham, %4 teaspoon

minced parsley. _ paprika.

Heat fat and bail the fish in First make cheese sauce. Melt short-
Sprinkle with s It, pepper and 1 ening over low heat. Stir in flour; keep
juice. Add vegetables cut in small smooth. Add milk slowly, stirring to

ieces, cover and reduce heat, cook blend flour thoroughly. Bring to boil.

til fish" i ne, about 45 minutes. Add seasoning and grated cheese, Stir

| itange fish and vegetables on a plat- until cheese melts. Remove. Trim ham
bad and sprinkle with parsley. -. of fat. Each slice should be about
vw 4”"°x6”. On each slice pile four tips

TUNA A LA KING of asparagus. Roll up. Put rolls with

Vi Col odes nok pieced sides down, in shallow baking

aa Gr ono pan. Surround with cheese sauce. Pour

2 tablespoons chopped gr een pepper, sauce over centre of each roll. Sprinkle
1 tablespoon butter or margarine, 1 can with paprika. Bake in hot oven (450

cream of mushroom soup, % cup milk, a ” ;
1 7-oz. can flaked tuna fish (drained), egrees) for 15-20 minutes. Serve hot.

2 tablespoons chopped pimiento, 3 hard 2%

cooked eggs (sliced), 12 slices thin-

sliced bread. SAVOURY SAUSAGE SUPPER DISH
Cook green pepper in butter until Mrs. Norman McLachlin, Arnprior, Ont.

soft; mix in soup, stirring well, add 1 lb. pork sausage, 1 onion (sliced),

milk. Heat in top of double boiler. 1 can of tomato soup. Put in casserole
Break tuna fish into chunks; add to and bake in moderate oven for % hour.
soup, with pimiento and eggs. If desired, Mix the following batter: 1 cup flour,
reserve one yolk for garnish; force this 1 teaspoon baking powder, % teaspoon
yolk through a fine sieve. Heat oven salt, 1 cup milk, 1 egg.

to 375 degrees. Trim crusts from Pour over above mixture and bake
bread, press a slice of bread into each % hour.

36