EDITH ADAMS’ 1l2tH ANNUAL PRIZE COOK BOOK 25

CORN AND TURNIP CASSEROLE
1 large turnip
Salt to taste
1 can corn (cream style)
1 tablespoon sugar
Pepper
14 or % teaspoon nutmeg
1% cup cream or milk
Butter

Cube and boil turnip in salted water.
Drain and mash. Add rest of ingredients.
Place in greased casserole, dot with butter
(optional), sprinkle more nutmeg on top
lightly and bake % hour in a moderate
oven.

“This is a Finnish recipe and we have
found that people who don’t usually care
for turnip like it when it is served in this
form. It is often used at special meals,
especially Christmas dinner. Living on a
mountain as we do, this recipe has saved
many a meal for us.”

Mrs. Rod Hebron, Grouse Mountain Ski
Village, North Lonsdale, P.O., B.C.

STUFFED CUCUMBERS
Take 4 cucumbers, 5 to 6 inches long.

Wash and dry them. Cut the ends off.

but don’t peel. Hollow out the centres
and fill with the following mixture:

cup finely grated carrot

tablespoon chopped olives
tablespoon chopped parsley
teaspoon onion juice

tablespoons cream cheese

Salad dressing

Salt and pepper to taste

Mix thoroughly and pack firmly. lt
desired, minced meat or fish can take the
place of cheese. Place them in a cold
place. When ready to use, peel and cut
into slices. Serve with sandwiches or as
a supper item.

“These are handy to pop into a lunch
box as they take the place of salad and
can be prepared overnight.”

Mrs. G. Eden, Box 39 Hammond, B. C.

Oa IN SOUR CREAM
3 cucumbers
¥8 cup sliced radishes
3 tablespoons butter
1% cup sour cream
% teaspoon salt
Few grains pepper

Pare cucumbers, slice thin. Melt butter,
add cucumbers and radishes. Cover. Cook
rapidly 10 minutes. Uncover and cook
until most of the liquid has evaporated.
Add cream, salt and pepper. Heat. Serves
four.

“Your Edith Adams Columns, also
Pennywise’s Shopping Guide, are a great
help to us housewives.”

Mrs. Enid Lane, Vancouver, B. C.

si ve bee ian

LEEKS WITH CHEESE
6 good-sized leeks
1 tablespoon cornstarch
% cup rich milk
1 cup grated cheese
Butter and seasonings
4 slices toast
Wash and cut leeks into % inch lengths
and cook in small quantity of water until
tender. Mix cornstarch with milk and stir
into the cooked, undrained leeks. Season
with salt, pepper and small piece of butter,
and simmer for about 8 minutes. Then
sprinkle top of mixture with grated cheese
and dot with pieces of butter. Cover and
simmer until cheese has melted. Serve on
toast and sprinkle with paprika.
“T find this a very useful and énjoyable
dish for luncheon or suppertime.”
Mrs. H. B. Thomas, Hardy Island, B. C.

MARROW RINGS

Cut vegetable marrow in rings 1 inch
thick. Boil or dip them in flour and fry
until tender. Add a small onion. Place
in a casserole. Fill centres with sausage
meat, minced beef or break an egg into
each centre. Pile fluffy mashed potatoes,.
spaghetti in tomato sauce, or any other
cooked vegetable around the rings. Grate
cheese over top. Place in the oven untih
the meat or eggs are done.

FRIED MARROW STRIPS

Slice vegetable marrow thinly, peel and
core. Fry a few slices of side bacon until
very crisp and remove from pan. Fry
marrow strips in the fat until tender and
brown, turning frequently. Season and‘add
the cooked bacon, finely chopped. Turn
over a few times and serve.

“Many people have vegetable marrows
in their basements now and might be glad
of this new, easy and appetizing way to
serve them. I concocted this recipe while
trying to use up some of my own surplus.”

Mrs. L. C. Jackson, 3924 Venables
Street, Vancouver, B. C.

i UPSIDE-DOWN
cup flour
iy cup milk
1 egg (beaten)
1% cups peeled sliced onions
14%4 teaspoons baking powder
1% teaspoon salt
2 tablespoons melted fat
Combine dry ingredients. Mix milk, egg
and shortening. Add to first mixture. Add
more milk, if necessary, to make a medium
stiff batter. Place onions in the bottom of
a casserole, sprinkle with salt and pepper
and dot with butter. Pour batter over
onions and bake 30 minutes at 375 degrees

F. Enough for 6.
Mrs. E. Willbourn, Chilliwack, B. C.