curry powder and flour, add gravy and
water. Cook until thickened. Season
with salt and pepper, add _ noodles,
lamb and peas.
Bake in buttered baking dish 350 F.
for 1 hour.
—Mrs. Leo E. Johnson.

VEAL BAKED IN CREAM.

2 pounds veal steak (cut 1 inch thick).
% cup bread crumbs.
1% cup flour.
4 tablespoons fat.
1 cup thin cream.
1g teaspoon soda.
Season with salt and pepper.
Method—Cut steak in sizes conven-
ient for serving. Dip in flour, then in
slightly beaten egg, then in_ bread
crumbs. Melt the fat and brown meat
_ well on both sides. Sprinkle with salt
and pepper. Place in shallow pan.
Cover with cream to which has been
added the soda. Bake in slow (325
Deg. F.) oven for one hour. Veal tastes
almost like chicken when cooked.

—Mrs. E. A. Wood.

VEAL POT PIE WITH DUMPLINGS.

2 Ibs. shoulder of veal.

1 onion.

14 teaspoon Worcestershire sauce.
1, cup tomato ketchup.

1% cup cold water.

1 teaspoon salt.

Dash of pepper.

2 cups diced potatoes.

3 tablespoons flour.

Dumplings.

In a kettle containing 1144 quarts of
boiling water, place veal and onion,
and simmer for an hour or more. Add
salt and pepper and Worcestershire
sauce. Add potatoes and cook until
nearly done. Add ketchup. Thicken,
using flour blended with water. Place
dumplings on top of the meat, cover
and steam for 12 minutes. Be sure
dumplings rest on meat.

Dumplings:

14% cups flour.

1% cup milk.

2 teaspoons baking powder.
14 teaspoon salt.

1 tablespoon shortening.

105

Cover well and steam for half an
hour. A little more milk may be add-
ed if too thick.

—Mrs. J. Norman Gillies.

VEAL STEW.
1/8 lb. salt pork.
2 Ibs. veal.
2 teaspoons salt.
1 cup peas.
ly green pepper.
2 tablespoons flour.

Cut salt pork into cubes and fry
until brown, add veal pieces and
brown. Cover with about 6 cups water
and simmer for 2 hours. Add peas
and green pepper chopped. Thicken
with flour.

—-Mrs. C. Julius.

DELICIOUS MEAT PIE.

. stewing beef (lean).
. stewing mutton.

. stewing veal.

. stewing pork.

Cube, flour and brown meat, boil
for an hour. Put in casserole, season
with small onion, pepper and salt and
cover with a pie crust. Bake in oven
until pie crust is well browned.
—Mrs. G. M. Bjarnason.

1
7

re

7

TANTALIZING PIE.
Filling —
1144 cups cooked ham, diced.
1144 cups cooked pearl onions.
1 cup carrots, sliced and cooked.
Sauce—
2 tablespoons butter.
1144 cups milk.
1/8 teaspoon pepper.
2 tablespoons flour.
1, teaspoon salt.
1/8 teaspoon paprika.
Cheese Pastry—
1 cup flour.
3 tablespoons shortening.
3 to 4 tablespoons cold water.
1 teaspoon salt.
1/3 cup grated cheese.
Method—Arrange alternately layers
of meat and vegetables in baking dish.
Pour sauce over it. Cover top with
cheese pastry. Bake in hot oven 450° 25
minutes.
-——Mrs. P. B. Guttormson, Flin Flon,
Man.