- Leup ‘dined bacon

oS tablespoons bacon fat

| Page Twelve: =

THE VANCOUVER ; = SEVENTH ANNUAL -COOK BOOK

Pork Spareribs With Sweet: Soci Sauce

or Batter |
os: egg : fas teaspoon baking powder.
4 tablespoons flour % teaspoon salt —
_% teaspoon cinnamon

Beat the egg. Mix the flour, cinnamon, baking ides and.

‘salt. Add a little water to the egg (about % cup), then add
si ingredients.
Meat |
% Sauind ian spareribs — ere teaspoon cinnamon _
Pepper and salt Fat for deep frying
Heat fat for deep frying (400 deg. F). Toss the meat with

pepper, salt and cinnamon, then add to batter. (The meat

should be in small ‘1%-inch pire Ask the butcher to ee
_ the bones.)

When fat is hot put the meat in and cook tas en 40.

- minutes. Once the fat is well heated after the addition of
' the meat, cook very slowly. Do not put lid on.
ae : 2 . Sauce
-1 tablespoon fat % cup water —

Salt 1 tablespoon brown sugar
34 tablespoon floui ae teaspoon soy sauce
% cup vinegar

Melt fat in double boiler; add salt and iy tablespoon flour.

Mix vinegar, water, brown sugar, soy sauce and remaining
flour and add to the fat and flour. Stir while cooking. If
desired add chopped green or,red pepper. Just before serving

put the meat into the sauce. Serve immediately. Serves 2.

+ & ot
ca

3 Mrs. Mary Phillips, 1957 West 8th Avenue, wins a $1 pene
is! this sie srs which she brought back from China.

Bacon Rarebit |

6 slices toast

1 cup grated cheese

1 teaspoon mustard
Salt dnd pepper

% teaspoon paprika

2 cups milk

oe ae flour

Cook diced bacon until crisp, make a sauce of the bacon
7 fat, flour and milk. Add the grated cheese and mustard; stir
- until cheese is melted and sauce is smooth. Add seasonings.
Serve on toast, and sprinkle crisp bacon: over each serving.

- Serves six.
; u“ BS *

“The recipe for this supper dish won a prize for Mrs. Clar-
~ ence sie R.R. No. 1, Sardis.

“Bacon Cheese Rolls

4 teaspoons baking powder
4 tablespoons shortening

RB Biscuit dough:
2 cups flour (pastry)
2/3 teaspoon salt

| Blend shortening with sifted dry ingredieats, using pastry
blender or two knives. Stir in tomato juice or milk quickly
with fork. Dough should be soft and light but not sticky. On
a Slightly floured canvas or board, rol dough to rectangle,
about a quarter inch thick. —

Cover thickly with grated nippy cheese mixed with a little
dry mustard. Roll up dough like a jelly roll and cut in bacon
about 1 inch thick.

Place cut side down on ‘slightly eeaaed 3 pan. Bind each

roll with a strip of weil striped side bacon cut. Nery thin. Se-

- cure it with a toothpick.

_. Bake in a hot oven (425’F) for 15 to 20 minutes. Serve
very hot. Makes. 12 rolls. |

ia, ee recipe for these supper rolls won a prize for Mrs. Jin im

oo 532 Nelson Road, Ril Westminster.

Salt and pepper

2/3. cup toinato juice or milk -

~ Kootenay Duck
-1 medium sized marrow | pi teaspoon onion juice
1 cup any cold meat. (scant or omitted)
% cup lean ham 1 medium sized onion ©
lcup fine bread crumbs  — Sage.s—t™ts ei Nr Oe
1 tablespoon peanut butter Salt and pepper _ :
Cut marrow lengthwise and take out all seeds and pith.

Mince or cut the meat fine; add % cup bread crumbs, onion ee

juice, peanut butter, salt and pepper.

Stuff larger end of marrow with this mixture, | reserving
the stalk end of the marrow for the dressing made from the
“4 cup bread crumbs, onion, sage and salt and pepper to taste.

Bind marrow with tape and bake in a 350’ F. oven | for 1
hour to 1% hours. Serves 4 persons.

The marrow served this way makes a very tnaty supper
dish. This recipe won a prize for Mrs. H. W. Stones, of Bur-

ton, B.C.

Jellied as Rolls on Lettuce

2 packages Icmon jello Pinch of salt

2 pints waier Dash of cayenne

4 bouillon cubes % cup whipping cream
% cup white cream cheese 10 to 12 slices (thin) cooked
% cup grated horse-radish . ham, .

Dissolve the jelly powder in water according to Oe Aivee:
tions on the package. Add the bouillon cubes and _ stir. until
dissolved. Cool. Mash the cheese and fold in the cream which

has been whipped. Place approximately one tablespoon of.

this mixture on each thin ham slice and roll lightly but com-

pactly. Place a thin layer of the jelly mixture in a shallow |

pan, and when it begins to thicken arrange the ham rolls
one and a half inches apart. Chill. Over the ham rolls in
the pan, pour the remainder of the jelly mixture which has
begun ‘to thicken..

It should completely cover the niin rolls. Chill until firm,
turn out and cut into individual jellied rolls. Serve at once

on lettuce. Serves 10 to 12.

You may wish to reduce the horseradish ingredient as the
filling is rather hot. ‘This attractive dish won a prize for
Evelyn Harris, 1210 Lakewood Drive, a

Ham Rolls

1 cup sliced mushrooms
1 cup soft breadcrumbs
8 slices cooked ham
2.tablespoons’ shortening

Melt 1 tablespoon shortening, remove from heat and
blend in flour. Stir in scalded milk. Stir and cook until
thick. Season. Brown mushrooms in 2 tablespoons shorten-

1 tablespoon shortening
2 tablespoons flour
1 cup scalded milk

_ ing. Mix with crumbs and enough sauce to moisten, season

as needed. . Roll. spoonfuls of mixture in ham slices, skewer
with toothpicks. Brown in a little hot shortening, place in
baking dish and add remaining sauce. Make very hot in
moderate oven (350 deg. F.). Serves eight.

These little rolls are ideal for a bridge supper if each roll
is encased in thinly rolled pastry and baked in a hot oven.
The recipe won a prize for Mrs. Newton Fallis, General
Delivery, Chilliwack, B.C. )

Poi Coui
(Chinese Dish)
Brown 2 pounds spare ribs cut in very short. —, in
heavy frying pan until golden brown. Then add: : :

1 cup vinegar .
_ 1 green pepper, chopped fine 1 small onion |
1 button garlic, chopped fine 1 cup brown sugar ~ gee

Let mixture simmer until quite tender, about 1 hour. Do

not allow to cook dry, but add.a little hot water from time to

time if necessary. Serve the sauce on steamed rice. Serves 6.

Mrs. H. L. Corey, 4411 Fifth Avenue West, won a prize for |
this well-seagoned meat dish. ,

Se . see °

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