CREAMED TUNA FISH 1 small can tuna fish 3 hard boiled eggs, chopped 1 small can tiny peas 1 tablespoon butter 1 can mushroom soup✪ Creamed Tuna Fish Drain liquid from fish, and juice from peas. Cook them with the soup in a double boiler for about 20 minutes. Add hard boiled eggs and butter. Serve on thick slices of crisp brown rye or whole wheat bread. Mrs Walter Carter TUNA CASSEROLE 1 can tuna 1 large package potato chips 1 can Campbell 's mushroom sou✪ Tuna Casserolep Flake tuna and put layer in cafiserofe. Spread on layer of soup, undiluted. Cover with crushed potato chips. Repeat the process until all ingredients have been used. Do not crush potato chips too fine. No salt is needed as the chips furnish the right amount. Bake in oven 350 degrees for 30 minutes. Serve hot. Mrs. Addle Rebm Morris DEVILED CRABS NORFOLK Make *i white sauce by mixing one tablespoonful of melted but- ter and 1 tablespoon of flour; add Y> euP °f cream or milk and let come to a boil, Stirling constantly. Add salt and pepper. Then add 1 pii*t of crab meat, two chopped hard cooked eggs, sprig r>f parsley, dash of Worcestershire sauce✪ Deviled Crabs Norfolk, and place in the shells. Brush with melted butter and cracker crumbs and bake ip slow oven until well browned. Mrs. fames Cooper TUNA FISH SOUFFLE 1 can tuna 2 cups milk 2 cups white sauce y2 cup flour 2J3 cups chopped celery l|3 cup butter 4 eggs beaten separately 1 tep salt✪ Tuna Fish Souffle Mix flaked tuna, white sauce and celery. Add egg yolks. Fold in beaten egg whites. Pour in baking dish and cook 40 minutes or until firm. Temperature 350 degrees. Serves 12. Mrs. f. A. Cooke PIG IN A BLANKET 1 lb. of weiners y2 tt>« cheese 1 pan of weiner rolls a/2 tt>- bacon✪ Pig in a Blanket Split roll lon»- ways — split weiners longwise and fill with cheese, place in roll and wrap with bacon. Put in pan and bake in oven until brown. Mrs. L. D. Perkins 87 SCALLOPED OYSTERS 1 pint oysters 2 cupful cracker crumbs 172 cupful oyster liquid y2 cupful melted ^butter 2 tbsp milk or cream Add salt and pepper to taste V2 cupful white bread crumbs✪ Scalloped Oysters Mix bread and cracker crumbs and stir in butter. Put a thin layer in the bottom of a greased baking dish, cover with oyster* and sprinkle with salt and pepper. Add half oyster liquid, and cream. Repeat and cover top with remaining crumbs. Bake 30 minutes at 400 degrees F. Mrs. J. E. Yotmtz SHRIMP WIGGLE 1 can shrimp White sauce 1 can tiny English peas Melt 1 tablespoon butter in double boiler or sauce pan. Add V-/-7 level tablespoons flour, salt to taste. When a paste add l1 '■> cups sweet milk✪ Shrimp Wiggle, cook until desired thickness. Add shrimp and peas. Serve piping hot with hot buttered biscuit. Mn. L. D. Perkins SWISS RICE AND MEAT BALLS i 1 ■> lbs. beef 1 beaten egg 1 2 lb. pork 1 cup bread crumbs 1 '■> cup sweet milk 1 tsp salt 2 tsp prepared mustard 1 onion chopped fine 18 tsp pepper✪ Swiss Rice and Meat Balls Mix together, form into meat balls and brown in bottom of Thrift Cooker. Then add: 4 cups tomatoes 1 green pepper chopped 1 largo onion chopped 1 cup rice Cook together 35 to 40 minutes. Switch high until steam flows freely through vent. Switch low until done. Mrs. Cnrrie Cafes, Jr. JIGGS CORNED BEEF AND CABBAGE ✪ Jiggs Corned Beef and Cabbage

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CREAMED TUNA FISH 1 small can tuna fish 3 hard boiled eggs, chopped 1 small can tiny peas 1 tablespoon butter 1 can mushroom soup Drain liquid from fish, and juice from peas. Cook them with the soup in a double boiler for about 20 minutes. Add hard boiled eggs and butter. Serve on thick slices of crisp brown rye or whole wheat bread. Mrs Walter Carter TUNA CASSEROLE 1 can tuna 1 large package potato chips 1 can Campbell 's mushroom soup Flake tuna and put layer in cafiserofe. Spread on layer of soup, undiluted. Cover with crushed potato chips. Repeat the process until all ingredients have been used. Do not crush potato chips too fine. No salt is needed as the chips furnish the right amount. Bake in oven 350 degrees for 30 minutes. Serve hot. Mrs. Addle Rebm Morris DEVILED CRABS NORFOLK Make *i white sauce by mixing one tablespoonful of melted but- ter and 1 tablespoon of flour; add Y> euP °f cream or milk and let come to a boil, Stirling constantly. Add salt and pepper. Then add 1 pii*t of crab meat, two chopped hard cooked eggs, sprig r>f parsley, dash of Worcestershire sauce, and place in the shells. Brush with melted butter and cracker crumbs and bake ip slow oven until well browned. Mrs. fames Cooper TUNA FISH SOUFFLE 1 can tuna 2 cups milk 2 cups white sauce y2 cup flour 2J3 cups chopped celery l|3 cup butter 4 eggs beaten separately 1 tep salt Mix flaked tuna, white sauce and celery. Add egg yolks. Fold in beaten egg whites. Pour in baking dish and cook 40 minutes or until firm. Temperature 350 degrees. Serves 12. Mrs. f. A. Cooke PIG IN A BLANKET 1 lb. of weiners y2 tt>« cheese 1 pan of weiner rolls a/2 tt>- bacon Split roll lon»- ways — split weiners longwise and fill with cheese, place in roll and wrap with bacon. Put in pan and bake in oven until brown. Mrs. L. D. Perkins 87 SCALLOPED OYSTERS 1 pint oysters 2 cupful cracker crumbs 172 cupful oyster liquid y2 cupful melted ^butter 2 tbsp milk or cream Add salt and pepper to taste V2 cupful white bread crumbs Mix bread and cracker crumbs and stir in butter. Put a thin layer in the bottom of a greased baking dish, cover with oyster* and sprinkle with salt and pepper. Add half oyster liquid, and cream. Repeat and cover top with remaining crumbs. Bake 30 minutes at 400 degrees F. Mrs. J. E. Yotmtz SHRIMP WIGGLE 1 can shrimp White sauce 1 can tiny English peas Melt 1 tablespoon butter in double boiler or sauce pan. Add V-/-7 level tablespoons flour, salt to taste. When a paste add l1 '■> cups sweet milk, cook until desired thickness. Add shrimp and peas. Serve piping hot with hot buttered biscuit. Mn. L. D. Perkins SWISS RICE AND MEAT BALLS i 1 ■> lbs. beef 1 beaten egg 1 2 lb. pork 1 cup bread crumbs 1 '■> cup sweet milk 1 tsp salt 2 tsp prepared mustard 1 onion chopped fine 18 tsp pepper Mix together, form into meat balls and brown in bottom of Thrift Cooker. Then add: 4 cups tomatoes 1 green pepper chopped 1 largo onion chopped 1 cup rice Cook together 35 to 40 minutes. Switch high until steam flows freely through vent. Switch low until done. Mrs. Cnrrie Cafes, Jr. JIGGS CORNED BEEF AND CABBAGE

The Gertrude Bobbitt Circle cook book