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WELSH SAVOURY APPLES Elizabeth Finlayson

For each person allow 1 large apple, and two to three ounces of sausage meat, a
little grated onion, butter. Core apples and fill each hollow with salted to taste
sausage meat, mixed with grated onion. Top with a dab of butter. Bake in a
moderate oven (350°) about 30 minutes until apples are quite cooked but not
bursting. Mash some boiled potatoes, adding butter and a little milk. Make a
mound of them on a dish, scatter finely chopped celery over them and arrange the
stuffed apples around the mound of mashed potatoes. Serve very hot.

This is an excellent luncheon dish very appetizing, and complete in the full sense of
the word.

SPARE RIBS Anna Eyford
2 Ibs. spare ribs 1 T. lemon juice

1-10 0z. can tomato soup 1 onion sliced

2 cans water 2 tomatoes cut up

3 T. brown sugar
Preheat oven 450°.

Put ribs in shallow pan and bake at 450° for % hour. Drain off fat. Pour sauce over
ribs and bake for 1 hour at 250°. Baste often. Serves 3.

BAKED SPARE RIBS Josephine Ashdown
2 eggs SAUCE:

Y C. flour ¥Y2 C. brown sugar

Mazola ¥Y C. vinegar

3 lbs. spare ribs 1 C. water

1 T. cornstarch
1 T. soy sauce

Preheat oven 300°.
Beat up 2 eggs and add a little water. Dip ribs in egg and then flour. Drain. Pour
over this sauce. Bake at 300° for 112 hours in baking pan. Serves 4.

Bring sauce ingredients to a boil and thicken with 1 tablespoon cornstarch. Add 1
tablespoon soy sauce.

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