THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

LUNCHEON and SUPPER DISHES—Continued

LENTELS and BEANS
1144 cups Lentels 2 eggs
1 cup Small Beans Lump of Butter
1 cup Onion, chopped

Boil lentels and onions in cloth. Boil the beans. When done add
the one to the other, mixed with two beaten eggs and a little butter.
Brown in oven.

Florence E. Rice.

EGGS IN POTATO NESTS

The amount of potato required will depend upon the number to
be served, allowing a good sized ball of finely mashed potato
seasoned with butter, pepper and salt to each person.

Shape ball into a nest with deep cavity in centre and a wall about
1 inch in height. Place on a buttered pie dish; heat through in
oven, then drop an egg in each nest and bake until each egg is

cooked; remove to platter and garnish with parsley.
Edith Morris.

SOUSED HERRINGS

Lay herrings in dish interspersed with slices of onion. Fill dish
with vinegar and a little water, one or two bay leaves and about |
dozen peppercorns. Turn on top and bottom heater until oven
is about 350. Turn off top and cook for an hour or more with
bottom on low. Elsie Brame.

CHEESE BALLS
Mix together thoroughly.
14% cupfuls Grated Cheese - ADD - 7
 \ teaspoon Salt Whites of three Eggs, beaten stiff.
A few grains of cayenne
Shape in small balls, roll in sifted cracker crumbs; fry in hot fat;

drain on brown paper; serve with a simple salad dressing.
Edith Morris.

CHILI CON CARNE

| cup minced steak and one large onion fried in one large table-
spoon butter till brown.
Add | can tomatoes, | can red kidney beans, | large tablespoon
sugar, | large teaspoon salt, red pepper to taste.
| can tomato soup may be added if desired. Boil till thicker than
syrup.
3 Mrs. E. N. Dack.

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