rm

v““‘

(’HEICSIC AN“) VEGETABLE SHORT AKi'L

1 mpg all (FHIIE'J§'3 flour

4 up. bakiii- puAJL‘l‘

1 cup grated :i‘~‘~3~,e

4 tbsp Slll)l"r:tltll‘;

’4 cup mm.

1: tsp. salt

Sill together flour. baking pow- 1" and salt. add ~ll0l‘l0lllng; cut in thoroughly. add cheese with a fork, then enough milk to make loft dough. Divide dough into ilwo equal portions, put into two greased 8 in. layer cake pans. Bake 25 minutes in 400 deg. 0v- en. Serve hot with vegetable fill- ing between layers. Serves 8. Vegetable Filling

#4 cup chopped onion

9: cup chopped celery.

2 tbsp butter

3 tablespoons flour

1 large can tomatoes

1 cup cooked sliced carrot

1 cup cooked string beans

l3; tsp. salt

Pepper (few grainsl

Melt butter on stove -— add onion and celery, cook slowly until soft. Add flour, blend well; add tomatoes, bring to boil, stir- ring constantly. Add remaining enqredienlc and simmer about 5 minutes.

Kate MacPherson Summerville P.0.

l0’!‘ LOBSTER WITH SAUCE

1 tbsp butter

2 tbsps flour

1 cup fish stock or milk, (belit-

Ni

[-7 oz. can lobsia'

Ir: tsp. salt

94 ts-p. pepper

Dash of Cayenne peppa

1 egg yolk

Melt the butter and stir in flour «emk with stirring until foamy, linen very gradually add the hot stock or milk. stirring constant- ly. Add seasonings and lobster meat and hear. thoroughly. Beat egg yolk with a little of the hot sauce. then combine carefully with remaining sauce. Keen warm. but not too hot after egg Ins been added.

Mrs. John Warren North River W.I.

CABBAGE ROLLS

2 cups cooked rice

1 lb. hamburger

1 onion finely chopped

Sah and pepper to taste

12 to 15 cabbage leaves

I can tomawo soup

Put cabbage leaves in large duh. cover wiuh boiling water curd let stand for 5 minutes. Bi ..\ in onion and ham-burger, mix Wltll cooked rice, salt and pep- per. Dry cabbage leaves. Put heaping tbsp. of above mixture on each leaf and roll up: place in baking dish and pour over it one can tomato soup, and one can water. Cover and let sim- fiber for one hot-:2:

i’auline Esscry

st. Eleanors W. I.

gupper pretit-Tmpters

CHEESE SOUFFIJ'I

tTop llal>

Make a sauce of

4 tbsp butter

-l tbsp flour

1*; cups milk

1 tsp salt

Dash of cayenne

When thickened and smooch. add lg lb. Canadian cheese. slic< ed. and stir until melted. Re- move from heat and add beaten yolks of 6 eggs, mix well. Slight~ l‘y cool the mixture and pour it into the stiffly beaten egg

whites, cutting and folding thorn .

oughly together. Pour into an ungrea-sed 2 1t. casserole. Run tip of teaspoon around mixture 1 inch from the edge, this forms

a "top hat" as it bakes and puffs up. Bake l5". hrs. in slow wen. Serve hot. Mrs. John Warren

North River W.I.

‘ .

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