REEF ROLL Filling: 2-2 1/2 cups ground beef 1 cup gravy 2 tbsp. minced onions 2 tbsp. chopped green peppers 1 level tsp. salt 1/2 tsp. pepper Biscuit Dough: 2 cups flour \1/4 cup shortening 4 tsp. baking powder 1/2 tsp. salt 2/3 cup milk Combine meat, vegetables and gravy. Roll dough into rectangular shape about 1/2" thick. Spread with beef mixture and roll. Bake in hot oven (400°) for half hour. Cut in thick slices and serve with gravy or tomato sauce. - Mary Ellistrom. SALMON ROLL 1 cup sifted flour 2 tsp. baking powder 1/4 tsp. salt 1 small egg 1/4 cup milk (scant) 1/2 lb. tin of salmon 2 tbsp. milk 1 tbsp. lemon juice 1 tsp. scraped onion 2 tbsp. chopped parsley 1/4 tsp. salt Sift together flour, baking powder and salt. Cut in shortening. Beat egg and add milk. Add to first mix- ture. Mix to blend. Roll out on floured board into oblong shape a- bout 1/4" thick. Mix rest of ingred- ients. Spread evenly on dough. Roll up like jelly roll. Bake in hot oven 425° for 30 minutes or until done. Serve in slices with hot egg sauce made of 1-cup medium white sauce, adding 1 chopped hard-boiled egg. - Mrs. W. Miller. SALMON IN RICE NESTS cups rich cream sauce egg yolk tsp. lemon juice lb. can salmon small can of mushrooms cup rice onion salt Hee DP PD Beat egg yolk slightly and add to cream sauce with lemon juice. Add the salmon and mushrooms and heat thoroughly. Boil the rice, drain and form in molds on plates; then make depressions in molds to form nests. Fill with salmon mixture. Cut hard-cooked eggs in quarters lengthwise and garnish each serv- ing with one. - Mrs. G. V. Henschke. HADDIE SOUFFLE Can of Chicken Haddie Break up with fork and add: 1 cup white sauce - med. thick 2 egg yolks salt 1/8 tsp. dry mustard Fold in whites of eggs. Bake in casserole about 30 mins. at 350°F. - E. B. Howes. e INDIVIDUAL YORKSHIRE PUDDINGS 1 cup flour 1/2 tsp. salt 1 cup milk 2 eggs Beat all together at least half an hour before baking, using muffin tins. Put 1 tsp. of beef dripping in each space and heat well. Pour the mixture into the muffin tins about 1/2 full. Bake 15 minutes in hot oven. Serve with roast of beef. - Mrs. A. Stockwell.