with family, 'Mrs.»J. Wallidlrocn Lovers (above), Georgetown, of- fers“ the following fior allablran.‘

ms FAMIELY APPROVES

A‘s thaLhas favor ‘

an“ yvuvw vuim ova-[6”. v

‘ n . . V w w: .1 up:

- beat eggs well; add sugar,

asses; ~nfilk, shortening (united-r mix

and cooled) and allabrialn; well and let stand until most of

ingredients and

7 1-3 cup salad oil

3‘: lb. fresh mush-rooms. thickly

V'olliced

1 can undiluted cream of ~mush- room sou-p ‘ ' 1-4 tsp. nutmeg

3% “tsp. Worcestershire sauce,

' Cooked canrots, green peas and

r .,.\onion‘s (to taste).

Mashed potatoes (to taste)

. i - * Place ground beef, eggs, bread 'erumrbs, butter, salt and milk : in a bowl and mix well. Form

meat into 1 or 2 inch balls and

.roll inpaprika. Heat salad oil in a large trying pan and fry meat ' balls in it until‘vthey are ’a golden

brown; Remove from pan. Add thickly sliced fresh mushrooms to the flat left in the pan. Stir quickly over medium heat for not

longer than 1 minute and remove.

from‘pan. Add to the remaining

. oil in the pan, undiluted cream of

mushroom soup ,nutmeg, Worcest ershare sauce. Stir together (scraping the bottom of pan) un- til sou-p has a nice caramel color.

Place meat and mushrooms in a casserole and pour g-raxvy over top, “arrange car-rots, peas, and onions attractively in the centre

MEAT LOAF

(With Cheese)

‘xé 1b. hamburger

1% cups milk

1/2 green pepper, chopped

3 tbs. flour

.1/2 tsp? salt

1/4 tsp. pepper

11/2 cupcrumbs

1—3 cup grated nippy cheese » 1 tbsp butter

Mix all together and pack in

loaf pan and bake in oven 375-

degrees tor 1 hour. Serve hot or cold. V ' -

Mrs. D. R. Baker

Margate W. I.

STUFFED .RAW HAM

Use a slice of ham 1,4; inch thick and“th ,more than 1% Lbs in weight. Spread the ham with a well—seasoned bread stuffing. Then roll‘uvp'the meat with the stuffing msi‘de'and secure with a string or tooth picks. Place in a baking pan add ‘wo thirds 0qu boiling w-ater.- Cover tightly and bake in a moderate oven of 375 deg. F. for 45 minutes or until the meat is tender. Serves 2 or 3. " "

Vera Arsenault ' 'St. Eleanors'W. I.

MEAT CAKES

2 cups ground

(leftover roast)

2 tbs. minced onion

1 tsp. sage

1 tsp. salt —1-4 tsp. pepper.

2 eggs

2/ cups mashed potatoes

Combine all ingredients Ecru}... er. Form into cakes. to}! m flour. Brown in hot {at in lligxhig pan.

cooked bees!

Mrs. D. R. Baker Mai-gate Vt”. L

SHIPWRECK

Place in escallop pan: -

1 layer sliced potatoes

1 layer sliced carrots

1 layer diced onion

Sprinkle lightly vivith flour, then

salt and pepper. (Continue in this manner until required amount is needed layers). Sprinkle 1 lb. ‘ ground

steak over top, add salt and pep-'

per. Then pour 1 can tomato-

soup and enough milk until vis-

ible over top. Bake in oven 2% to: 3 hrs.

Mrs. Clair -Ma.yhcw‘

Marga-te- W. I.

(about 2 or'3 more "'

Date bread: 2’ eggs; 1/2 cup the moisture is taken up. Sift and ma}; 1, I sugar; ‘14 cup. Masses; 1 cup flour, baking powder, . salt and a; Mattie: B‘jfifirgfa‘hgmmgjg sour milk or buttermilk; 3 flbsps. soda, sifit d-togetheu‘, and add to ' oven for 35’m1-ml‘tes ' shortening; 1 cup all— first mixiure, with dates; satir' . M A . bran; 9% cups sifited flown] tsps. ’only until flour disappears. Bake ’ r ‘ Va ' B'mh baking powder 1% tsp. salt; 1/2 in greased pan in moderate oven St- Eleanor?» W- I- tqu soda; cup or so of dates. (over 1 hour). ‘ I . r _ -- ‘ “M: / BOSTON BAKED BEANS _ ’l/fsguare" butter K k .V ‘ 3 cups beans, soaked over sal't and Pepper *0 “Ste . , “night “ '__ ‘ ‘. - , Slice’ potatoes and 'onions in From J. M. S Boil beams till ski-n cracks. Add casserole. Heat milk and butter, - , f5 m?- ”d"? “‘5‘ Wm rem“ 34“ 58M?“ Dipper- PW Over The? Perfect Ingredients for em 'mgiiom stove. Drain and put in potatoes and onions and cook im- . ~ _ bean pot. Add 3’1tsp/ salt. 1/5 cup til d-one. Bone salmon and cut up * V . - hrde sugar; Vi- tsp. mustard. coarsely, then mix with potato 600d Meal. Come In (“1d See our DISP'EWV as cup vinegar: Cut up it Jib mixture. _Then cover with the lean sidebacon; mix with beans soup and sprinkle cracker crumbs , h . h f . 7 cover with boiling water. Bake.» over the top. Heat in oven un— J- M's are Sui? t 9“ ee 13 ‘3‘" 4 hours iii slowloven. ‘ til piping hot and brown. Serves ' s R 7. the best quality and to. make g 'Ve'ra Arsenault‘ 5- — ee ‘ - sure of this they let their beef . Vt" Eleanoi‘s w-L “g?- glnfi A~ Birch r r r .. hang in their big freezer for a. ' roux ouors BAKED IN soon 7 " ‘ mm W'I’ ‘ AS NEVER BEFORE period of time Wager-than any CREAM - , 3 BEEF AND MUSHROOM _ Y one else. Why not VlSlt our shop _ _4 "loin pork chops, cut not too . y "ASS-EROLE /‘ with and see our display and our thick , ‘ . , . 2 lbs. ground bee! { . r , y _ stock. . Seam mom. V , 1 egg, .7. b i featured in p 4 cloves _ ' \ a . ' V . we . . Pork flat or law» 1 cup bread crumbs ROYALTY LINE . For hlghest qucrhfy of lowest price 1/2 cup water ~ 1 tsp: him“ ' - lb bay. leaf 2-3 cup milk ' . . 2 tbsps. vinegar Paprika ' ‘ ‘ ' ' 1 tbs“ sugar - ' Now on sale of 1/5 cup sopr cream“ ~~ , . 1/1110 savorv< . - » . V l . Dredge. pom chops «in .season- , mm ammsemaove eaten RALPH . DICKIESON J. M. S / Brown chops lightly in a little . >EMERSION DEALER AT . lmt pork fat o-r‘lard, arid Place/m ‘ g NEW GLASGOW, P.E.I. Grafton St. Dial 5535 a baking dish- Combine water. ‘ ‘ .. _ . -ba-y leaf,“ vinegar, sugar, sour ' ‘3 _.,_,m_ cream and Heat and pour over "eh-ops. Cover baking g dish and bake chops in a 350 deg- - ‘ovenstor: 1 hour. Serves four. ' r . .. Mrs. Em: A. Birch St. Eleanors .W. I. nsrsnaovs SALMON LOAF 1 tin salmon . 1: eanflasparfalgus ' 3' tom crackers _ ~ ~ - - 3/2 cup. milk ‘ ‘ _ -‘ _ ‘ r ....., as...» 1tsP- Pepper 'y . ‘ ’V ' . Break cracker crumbs and put“ :~ _- . i about half on bottonof casserole . ~ ' ; . g I t ’ '7 ‘7

-bake '25 minutesi'inia moderate 'g .

mix all other remaining crumbs oyer top andfi

oven. . _ ' ' Ena A. Birch st. Eleanors I. FRIED enichN ‘ 2% to 3 71b. chiekenpc'ut up 31% cup fat v/ ’

.,1% tsp. 7’ v

2 ' tablespoon-s _ garine""* . 1/2 cup flour ,

flutter or mars i"

pour over cracker orwfmbs. Spread '

~ ' .rKsim-oamichael

\ “AUTHORIZED ~ _ DELAVAL THOUSEHOLI) rand EQUIPMENT DEALER-

. Scott-Ativater

.‘rIRIss, BATTERIES, SIGNAL "’ILIGHTs, CLEAR- f JANICE uGHrs,’ SEAT coveRs, vseooi. on,

o; McCulloch Chain Saws" '

FISHING AND? HUNTING SUPP-LIES, BlKES,

J/. cuppa-ten . , 1 _ ' Outboards wash “cmmi‘t‘fl‘ifiybfi? 301: "G Ed; ' I . paper’ wwelsmega. ‘ V , 1, ens ar en- V . , . ‘ . over low heat in chicken finer- :1 Mmpmwt ELECTRIC MOTORS, BENCH SAWS, MECH.

.»or; large- skillet.- Qombine flour" _ ‘ and salt in a' sturdy paper bag.

.. p 3- 7 ’ Place 3 0;- 4 pieces. of ehickenin ~-/ ‘ ' bag. shake to "coat th; chicken. r , I V ‘. ;.put_ chicken in“th {at Repeat " ’ ‘ ffihnntfl, all ohigkeni isfloured. .F;ry - 'overdongheatp untilwbrovvned on

g

side, ‘tugmiftoz-bmwn on .all ‘

KEITH ” CAIgMICHAEL r . .‘ I Hmfvemy. Aim-water. Cover. ’ ,' - ' . I For Iop products at-flie lowestpossible price come in and see. an

swimmer 30min es, addinga. ~ ’ ‘ i - 4 . . ,‘u . no. we“... . .«PLUMBING u this at EASTERN AUTO-I . w . ' V Val-la- SM * l. H irr' ~ 'V '- ,: ‘ __,.

Uncover,.icook 15 ~minutes long-.9 ‘ ~cr.’.Makes 4 servings . _ ' . ~ rZHEATlNG_ .

TOOLS: MOTOR; PARTS. and TARRA'ULINS. ,; ‘

.,\_ _M;s. Ella ‘Al’fjfilrch ‘ V

’ , .. ., ‘St-fEleauoi-s, we, ' .BALMON some " '

Jam 4 wankersrausnedi' ' » - ‘ ‘ ‘ . . . . ' " 13 medium_ l‘zédpot-aboes ‘Belv‘édffl‘e Corner‘ “q ‘= ‘ i . . . j» ' ' ., ' . ,V \x ' ’ ., Q . i~_- V. I I . . I I . I . .1“ ,, V» i. g :V‘ 11;“ _ ' _: . 1.2mm mushroom Soup - ‘ _ r .. , . ' . ' .1 v " T r ' K. __ m an m . , Charlottetown 7 V_ 1, _. .1 - -- ' . -‘ 1- g. . r » : mw,-flwgpw.... .. _'.._.- -_-._ . _r . . ....V -, . . .,.. s .1... . . _. 1' h .- . . . ..... .. .. ,1- .. . . .H, .. ._ . . _ , .