french fried potatoes.

-— 1 cup brown sugar

” _ % teaspoon salt _ 1/8 teaspoon celery salt ay 1 egg yolk, slightly beaten

THE VANCOUVER SUN SEVENTH ANNUAL ‘COOK BOOK

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Candied Sweet Potatoes 6 medium sweet potatoes 4% cup water 4% teaspoon salt 1-3 cup meltec butter or crisco.

Cook potatoes until tender. Drain, peel, cut in halves

lengthwise and arrange in a shallow greased pan. Cover with the fat and a ‘Syrup made by cooking the brown sugar and

water together for 5 minutes. Sprinkle with salt and bake in a slow oven of 350’ F. for 1 hour. Baste frequently. Serves 6.

The potatoes should be quite transparent when candied in this manner. The recipe won a prize for Mrs. H. Kingswood,

Suite 302 Spence Block, New Westminster.

ee Corn and Oysters

2 eggs, beaten % cup milk

2 dozen large oysters Salt and pepper

1 large can of corn 3 tablespoons butter 1 cup cracker crumbs. |

Beat eggs in a large bowl, until light. Add oysters, corn and milk; also add seasonings. Put into a buttered baking dish. Melt the butter, stir in the cracker crumbs and spread over the oyster and corn mixture in the baking dish. Bake one hour in a moderate oven (350 degrees F.). Serves four to six.

Here is another dish that is excellent to serve during Lent. The recipe won a prize for Mrs. O. B. St. John of Boston Bar,

Corn Pudding With ee

2 cups corn 1 tablespoon melted butter 1 egg % cup breadcrumbs 1%4 teaspoon salt 1 cup milk - Pepper to taste

Mix all together, pour into buttered casserole, then put

"in 1 pound pork or beef sausage which has been partly

cooked. Bake ™% hour in a moderate (350’ F.) oven. Serves 4. This simple casserole recipe won a prize for Mrs. W. J. Muckle, Royston, B. C.,

Carrots Fried in Parsley Butter

Wash and scrape spring carrots. Cut enough into slivers to fill two cups. Cook for 20 minutes or until tener in 4 cups boiling water with 1% teaspoons salt.

Beat 1 egg and add % cup evaporated milk, “4 teaspoon baking powder and % cup pastry flour. Finally add 1 table- spoon chopped parsley and 4% teaspoon salt and mix well. Dip carrots into batter and fry until brown (about 2 minutes) in deep hot fat. Drain on soft paper..

You will find these french fried carrots equally as tasty as The recipe won a prize for Mrs. H. M. Summers, Cavan Street, Nanaimo |

Parsnip Croquettes

3 cups mashed parsnips 1 egg, beaten and diluted 3 tablespoons butter with 2 tablespoons cold water Sifted fine dry crumbs Deep hot shortening _ The parsnips should be well drained after cooking, then thoroughly mashed. Add 3 tablespoons butter, salt, pepper,

lery salt and egg yolk. Combine mixture thoroughly, then.

hape as balls. Coat first with fine dry crumbs, and then dip in

gg mixture, and finally in crumbs again. - Brown richly in deep hot fat 390 deg. F. Drain and serve ot. serves 8.

X

%& % *%

ee for this vegetable dish.

“wr. Newton Fallis, General Delivery, Chilliwack, won a

New Potatoes Rahad With ck Butter

Scrape small new potatoes, parboil 10 minutes, drain and | bake at 450 deg. F. until soft, basting three times with four — tablespoons melted butter mixed with the juice of % lemon,

Sprinkle with parsley before serving.

New potatoes are always a treat and especially if served with lemon butter.:This recipe won a prize for Mrs. H. M. Summers, Caran Street, Nanaimo, |

Eggs are rich in food value — and versatility.

the house!” Breakfast gets off to a wrong start, some sub- stitute will have to be found for an easily-planned luncheon or

supper egg dish, and that batch of cookies must simply wait—

all for the want of a few eggs! A week’s supply of eggs, to be used for poaching, boiling, ete., and for fine cooking, such as meringues, and so on, can

be easily stored in the refrigerator or cooler. Always buy the

best grade for table use; lower graded eggs anes of course, de- pendable for all-purpose cooking. For quantity storing of cooking eggs, to be used over

‘a period of months, many housewives use water glass for —

their preservation. Fojlow the directions carefully as given by the manufacturer when using water glass, and use the best grade eggs.

We always advocate ‘ie longer ‘cooking period in the 2 For those who are still — using rapidly-boiling water for poaching and boiling, and the

preparation of eggs for ‘table use.

smoking-hot fat for frying, try the “better way’ and prove it for yourself.

| BOILED EGGS Soft ....... 5 to 6 minutes Medium . 10 to 12 minutes Hard ...... 30 to 40 minutes.

Place the eggs in enough boiling water to cover and cook .

below the boiling point according to the above time-table.

POACHED EGGS

Have boiling, salted water ready in a saucepan. an egg into a saucer and slip it gently into the water. Remove the pan from direct heat, cover and keep hot until the egg is set to the desired taste.' If the yolk is not entirely covered

with the water dip water scours over it until it is coveren Re

with white.

FRIED EGGS is

Melt butter over low heat in a frying pan. Slip in the >

eggs and cook over low heat, covered, to the desired taste, Eggs cooked this way should have the appearance of being poached. Everyone likes to salt and pepper their own eggs, but

for appearance sake sprinkle either fried or poached eggs with . . a light dusting of paprika. It looks vel, and gives an extra

flavour.

SCRAMBLED L6ts

2 tablespoons cream Salt and pepper to taste.

2 eggs. 1 tablespoon butter

Place butter in the top part of a double boiler. Beat eggs. slightly with a fork or egg beater and turn into the melted. . butter; add cream and seasoning. Cook over boiling water

until thick and of the desired consistency. Serves 1.

For variety in serving: scrambled eggs, add cooked ham flaked crabmeat or canned salmon; |

or chicken, chopped; sauted mushrooms, chopped, crisp bacon, left-over plain, boil-

ed vegetables, grated cheese or some such tasty addition. It — is best to have any added meat or vegetable pre- -heated before — adding to the egg mixture. |

We've all | experienced that lost feeling associated with “not an egg: in:

| Break |