and form a cup. Place these on a lightly greased baking sheet. Melt the shortening in a heavy skillet, brown onion and green pepper. Blend in the flour, tomato juice and seasonings. Cook until thick. Add the rice and cook for 5 minutes, stirring frequently. Place this rice eis in the bologna cups, and sprinkle grated cheesé over the top. Bake at 375° F. for 10 minutes, or until the cheese is melted and lightly browned. Serve with a crisp tossed salad. Eight servings. y -3I—BAKED HAM SLICE Cut ham in 14” slices. Spread very lightly with mustard and butter. Arrange slices on a lightly buttered baking sheet. Pile a serving of hot fluffy mashed potatoes on each slice | Top. with grated cheese✪ Baked Ham Slice. Bake in oven at 375° F. for 25 minutes or until the cheese is melted and browned. Serve immediately with vegetables. “KEN SUCCOTASH tablespoons fat _ ed spoons flour.) ey, 6:59 1p milk plus % cup chick- en broth or 144 eups milk | Jash of pepper & cups diced cooked chicken Far ~ pepper. constantly, until s, about 5 min-. hicken, corn, lima -e! ry. Add the sauce oroughly. Pour into ~ nd top with but- |- , Bake in a roe ? | | | | | MEMOR. “BeLsTORED WENERS ae 1 pound ‘Maple Leaf’ bonifed wikeors™? ie ‘4 1 pound ‘Maple Leaf’ Canadian cheese s, 1 pound ‘Maple Leaf’ Breakfast bacon Slit the wieners lengthwise with a small paring knife, being careful not to cut through to the other side. Cut the cheese in 14 inch slices | and then each slice into 3 strips. Place a strip of cheese in the pocket of each wiener. Wind a slice of bacon around wiener and cheese, fastening the ends with toothpicks. Place in the oven, 350° F., for 15 minutes. Serve immediately. My 37—COLD MEAT PLATTER 1 tin ‘York’ Turkey 2 tins ‘York’ Vienna sausage ‘Maple Leaf’ Delicia loaf ‘Maple Leaf’ Macaroni and Cheese loaf = © ‘Maple Leaf’ Jellied Veal : i, ‘Maple Leaf’ Chicken Roll : In the centre of a large platter place the con- tents of the tin of turkey. Radiating from this, lace Vienna sausage in pairs, with a small sprig of parsley between each pair. Around POOR AEE NIE the outer edge, place overlapping slices of the various cooked meats. Garnish the platter with spiced crab apples, watercress, and carrot curls. ire fused: Pou Tee. Oi f con ‘the snd clams may be. used instead a ae et A ne ete you don’t. care Gt fish, per- Re the following recipe for ‘Dinner Casserole may be of. in- rerest. This savory dish provides neat and one vegetable to ac- company it. A. leafy vegetable iggested as well as a baked to, or I should say baked es considering the quan given will yield five SEIV- ngs. Grease a rather deep bak- ng dish. Press 1%. pounds of sausages © from their casings. Bi ymbine- sausage meat with two | poons finely-chopped_ on- Form _ into small balls and to the prepared baking’ ae together three table-— ‘ sage eee heated; ~% tea-— rring constantly, until | ed; add _ drained whol kernel 1 “pour over the meat. n the Dosing dish. Mix to- ight cup and — 28—HAM A LA KING hi una he mixture and | preere \ ight - coarse» erur bs one” tablespoon — ater until tender, then drain. add green pepper, and cook — moment longer. noodles in a greased casserole, Ys 5 hen half the onion-pepper mix-\_ ure, nrate oven, 375 deg. F, for 20 ninutes. If desired, other eee | vegetables, such as diced carrots rreen peas, beans, etc., may be) lightly into balls or cakes. Fry P wonderful left-over. dish! ot green peppe spoons be i Salt and pepper : - Buttered crumbs ook noodles in boiling salted felt shortening, cook onion in until just beginning to color, Put half th p with half the sliced tomatoes, Sprinkle with salt ane | - epper and repeat layers. Top. | lcs minced tablespoons fat 1 cup condensed tomato: soup 1 “ spoon prepared POSITS % t aspoon salto Sy jo4 5

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and form a cup. Place these on a lightly greased baking sheet. Melt the shortening in a heavy skillet, brown onion and green pepper. Blend in the flour, tomato juice and seasonings. Cook until thick. Add the rice and cook for 5 minutes, stirring frequently. Place this rice eis in the bologna cups, and sprinkle grated cheesé over the top. Bake at 375° F. for 10 minutes, or until the cheese is melted and lightly browned. Serve with a crisp tossed salad. Eight servings. y -3I—BAKED HAM SLICE Cut ham in 14” slices. Spread very lightly with mustard and butter. Arrange slices on a lightly buttered baking sheet. Pile a serving of hot fluffy mashed potatoes on each slice | Top. with grated cheese. Bake in oven at 375° F. for 25 minutes or until the cheese is melted and browned. Serve immediately with vegetables. “KEN SUCCOTASH tablespoons fat _ ed spoons flour.) ey, 6:59 1p milk plus % cup chick- en broth or 144 eups milk | Jash of pepper & cups diced cooked chicken Far ~ pepper. constantly, until s, about 5 min-. hicken, corn, lima -e! ry. Add the sauce oroughly. Pour into ~ nd top with but- |- , Bake in a roe ? | | | | | MEMOR. “BeLsTORED WENERS ae 1 pound ‘Maple Leaf’ bonifed wikeors™? ie ‘4 1 pound ‘Maple Leaf’ Canadian cheese s, 1 pound ‘Maple Leaf’ Breakfast bacon Slit the wieners lengthwise with a small paring knife, being careful not to cut through to the other side. Cut the cheese in 14 inch slices | and then each slice into 3 strips. Place a strip of cheese in the pocket of each wiener. Wind a slice of bacon around wiener and cheese, fastening the ends with toothpicks. Place in the oven, 350° F., for 15 minutes. Serve immediately. My 37—COLD MEAT PLATTER 1 tin ‘York’ Turkey 2 tins ‘York’ Vienna sausage ‘Maple Leaf’ Delicia loaf ‘Maple Leaf’ Macaroni and Cheese loaf = © ‘Maple Leaf’ Jellied Veal : i, ‘Maple Leaf’ Chicken Roll : In the centre of a large platter place the con- tents of the tin of turkey. Radiating from this, lace Vienna sausage in pairs, with a small sprig of parsley between each pair. Around POOR AEE NIE the outer edge, place overlapping slices of the various cooked meats. Garnish the platter with spiced crab apples, watercress, and carrot curls. ire fused: Pou Tee. Oi f con ‘the snd clams may be. used instead a ae et A ne ete you don’t. care Gt fish, per- Re the following recipe for ‘Dinner Casserole may be of. in- rerest. This savory dish provides neat and one vegetable to ac- company it. A. leafy vegetable iggested as well as a baked to, or I should say baked es considering the quan given will yield five SEIV- ngs. Grease a rather deep bak- ng dish. Press 1%. pounds of sausages © from their casings. Bi ymbine- sausage meat with two | poons finely-chopped_ on- Form _ into small balls and to the prepared baking’ ae together three table-— ‘ sage eee heated; ~% tea-— rring constantly, until | ed; add _ drained whol kernel 1 “pour over the meat. n the Dosing dish. Mix to- ight cup and — 28—HAM A LA KING hi una he mixture and | preere \ ight - coarse» erur bs one” tablespoon — ater until tender, then drain. add green pepper, and cook — moment longer. noodles in a greased casserole, Ys 5 hen half the onion-pepper mix-\_ ure, nrate oven, 375 deg. F, for 20 ninutes. If desired, other eee | vegetables, such as diced carrots rreen peas, beans, etc., may be) lightly into balls or cakes. Fry P wonderful left-over. dish! ot green peppe spoons be i Salt and pepper : - Buttered crumbs ook noodles in boiling salted felt shortening, cook onion in until just beginning to color, Put half th p with half the sliced tomatoes, Sprinkle with salt ane | - epper and repeat layers. Top. | lcs minced tablespoons fat 1 cup condensed tomato: soup 1 “ spoon prepared POSITS % t aspoon salto Sy jo4 5

Girl's home manual of cookery, home management, home nursing and laundry