CANADIAN (MANITOBA) = == am on on mn os os KK

MOSS BERRY AND ORANGE

4 cups moss berries, 2 cups sug-
ar, 2 small oranges or 1 1/2 large
ones.

Method: Grate or grind with food
chopper, after removing pith from
oranges. Mix all together, stirring
well until sugar is melted. Fut in
jars.

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CARIBOU MEAT

Very hot oven, beat it wet and
flour well. For frying, cut into slic-
es, whilst semi-frozen anc then slip
into very hot pan. Is necessary to
seal juices in. This is im»ortantas
otherwise will be dry.

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CANADIAN (FRENCH)

RAGOUT PORK HOCKS

4 large hocks, 1 1b. ground pork,
onion, salt and pepper.

Method: Put hocks in saucepan with
enough water to cover. Bring to the
boil, skim, and simmer gently for
about 2 hours. Add onion, salt and
pepper whilst cooking. Make small
meat balls from the ground pork and
fry until browned. Put into saucepan
with hocks and liquid, cook untildone.

To thicken - Put in oven 3 cups of
flour until medium brown. Mix toa
paste with water, stir into saucepan.
(Serve with pickled beets.)

PEA SOUP

Soak 2 cups split peas overnight.
Drain, reserving water. Put in soup

pot peas, ham bone, 1/4 cup each

chopped onions, carrots; 1 cup
chopped celery. You may add 1 clove
garlic, 1 bay leave and 1/4teaspoon
sage. Cover with water, using re-
served water, and simmer for 3

hours. Remove bone and cut meat off.

Put soup through sieve. Return to pot
and add meat. Season soup with salt
if necessary.

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PORK PIES - TOURTIERE

1 lb. ground pork, 1/2 cup chopped
onion, salt and pepper.
Method: Brown onions and ground

pork together, adding salt and pepper.

Add 1/2 cup of water. Simmer few
minutes until slightly moist, put into
pie shells and bake in hot oven.

Shells: 1 lb. flour, 1/4 lb. lard,
1/4 pint water, salt to flavour. - Boil
lard, water and salt together. Pour
over the heated flour and mix witha
wooden spoon. When cool enough to
handle, knead well. If you have no
mould, a 2-lb. jar will doto shape the
pastry. When set, take off the mould
and fill, packing the meat well to form
a good shape when baking.

Fasten abandof greaseproof paper
around the pastry, fix on a pastry lid
and decorate with fancy shape in bold
design, leaves etc. Make a hole in
the centre.

Jelly: Stewpigs feet. Pour a little
into the pie when baked.