ASPARAGUS SCALLOP.

1 No. 2 can asparagus. 2 cups medium white sauce. 1 cup soft bread crumbs. Salt and Pepper. 3 hard boiled eggs. Buttered and cheesed crumbs.

Method—Cut asparagus into 1 inch pieces. Place layer in greased baking dish, add layer of white sauce to which bread crumbs and seasoning have been added. Then layer of sliced eggs. Re-

peat. Top with buttered and cheesed crumbs. Bake 20 minutes in 350 F. oven. —Mrs. C. Lodge.

VEGETABLE LUNCH DISH.

Two lbs. spinach. Wash well, put into a kettle with % cup cold water, cover and boil slowly for 15 minutes. Lift spinach out of kettle and rub through a wire strainer. To the juice in the pot add 1 tablespoon butter and 1 tablespoon flour rubbed together. When cooked smooth return the spin- ach to the mixture, add salt to taste. Beat two eggs well and stir the spinach into the eggs. Butter a ring mould and fill with spinach mixture. Set the mould in a pan of water, place in oven and bake until the mixture is firm but not hard. ‘Turn out of the mould onto a platter or a dish and fill the centre with the following mixture.

Put 4 tablespoons butter in a pan and melt. Add 1 cup of celery cut into % inch pieces. Cook two or three minutes. Do not brown. Add 3 table- spoons flour, 2 cups hot milk and cook until smooth and thick. Add 1 cup of small mushrooms, 1 cup green peas, 2 cups diced carrots, cooked. Heat through and serve. Serves 8 people.

—Petrea Th. Jonasson.

CORN PUDDING.

14% cups canned corn (whole kernel). 2 eggs. % cup cream (or top milk). 1 tablespoon butter. 3/8 teaspoon salt. Speck of pepper. ¥g teaspoon baking powder.

Method—Put corn in a baking dish and break in eggs, pour in cream and beat until thoroughly mixed. Dot with butter, add the salt and pepper and

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very last thing beat in the baking pow- der. Bake in a moderate oven at 375 F. for about 45 minutes. Serves four. —Mrs. 8S. Eyolfson, Vestfold P.O., Man.

BAKED BEANS. 3 cups beans. Y% teaspoon baking soda.

Cover beans with boiling water and let stand over night. Rinse well in morning and add a little onion, ‘lb. pickled pork, 1 teaspoon mustard mix- ed with cold water, 2 teaspoons mo- lasses, fill with cold water and bake 21% hours.

—Mrs. O. V. Olafson.

MOCK SAUSAGE.

Soak 1 lb. lima beans overnight. Add 1 teaspoon salt and boil until tender but not broken. Pass through sieve or potato ricer. Add finely minced onion, salt, pepper, 1 or 2 eggs slightly beaten, 1% teaspoon sage or poultry dressing. Mix well and shape like sausages. Dip in egg white beaten with 1 tablespoon water. Roll in crack- er crumbs and fry a golden brown. Surround with fried apple rings or ap- ple wedges boiled in sugar syrup.

—Mrs. J. B. Johnson.

FIVE MINUTE CABBAGE. 4 cups finely shredded cabbage. 2 cups milk. 2 tablespoons butter. 2 tablespoons flour. Salt.

Heat milk to boiling, add cabbage. Cook 2 minutes, add butter and flour which have been cooked together until frothy. Cook 3 or 4 minutes longer and serve.

—Kristin M. Fjeldsted, Lundar, Man.

DUCHESS POTATO RINGS

3 cups hot riced potatoes. 3 tablespoons butter. 3 egg yolks. Salt, pepper and paprika to taste.

Method—Combine the butter and slightly beaten egg yolks with the hot potatoes and season to taste with salt, pepper and paprika. Mix thoroughly, and shape with a pastry bag into rings. Brush with a little egg reserved from