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MISCELLANEOUS, MEAT SUBSTITUTES, VEGETABLES

SPINACH AU GRATIN

1 qt. spinach 2 Tbsp. chopped parsley
4 eggs, well beaten 4 Tbsp. butter

2c. milk 1 tsp. salt

lc. grated Swiss cheese 1/2 tsp. paprika

Wash and chop spinach. Add parsley and cook in butter
10 minutes. Add beaten eggs to milk and pour over spinach.
Add cheese and seasonings. Turn into buttered baking dish.
Place in pan of hot water and bake in moderate oven for 45
minutes. Serves 6.
Mrs. Robt. Mc Lellan

CORN OYSTERS

(Fritters)
2 eggs, beaten 3/4 tsp. salt
1 (15 0z.) can whole pepper
kernel corn 1 tsp. baking powder

3/4 c. flour

Beat eggs and add corn, flour sifted with salt, pepper
and baking powder. Drop from tablespoon into 1 inch salad
oil, hot enough to brown bread cube in 40 seconds. Turn once,
Makes 12 oysters.

Mrs. Elsie O'Shea

CHEESE FONDUE

5 eggs, separated 11/4 c. milk

2c. soft bread crumbs 3/4 tsp. salt
1/2 tsp. dry mustard 1/2 1b. cheese, shredded

Beat eggs and add next 5 ingredients. Pour into buttered
baking dish. Set in pan of hot water and bake in slow oven, 325
degrees, 30 to 45 minutes or until firm. Serves 6to 8.
Mrs. Robt. McLellan

RICE & SALMON CASSEROLE

1 (7 oz. ) can pink 1 Tbsp. margarine
salmon, drained 3 Tbsp. skim milk powder
1 can condensed cream 1 Tbsp. lemon
of celery soup 1/2 c. water
1/2 c. diced celery 1 c. cooked rice

460 -7- Vanguard, Sask.