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SUPPER DISHES

‘ ing Patfio' t'

Enormous appetites appreciate these

RAKE!) calm 0B WINGS Prepare frozen or fresh wings or legs by wiping dry with a cloth. Dip each in milk and bread crumbs with pepper and salt to taste. Put in a large pan lined with

LEGS

. MAJOR YOUNG East Baltic

MEAT LOAF 2 pounds hamburg steak li can tomato sauce

1 en

1 anal! onion, chopped fine

1 tablespoon shortening

’6 cup milk

1 cup bread or cracker crumbs lied line

to 8 teaspoons salt it teaspoon pepper

Put meat through chopper. Mix thoroughly with bread of

in a well-greased loaf Place strips of bacon on op. Bake in moderate oven U minutes. Delicious for upper with scalloped potatoes.

MRS. MAJOR YOUNG East Baltic

pan. t

BRAISED HEART

Pepper

bread stuffing 2 tablespoons lard 1/2 cup water

Wash heart and remove hard parts. season. Fill with stuffing and brown in hot lard. Add )2 up water; cover and cook slowly for about 3 to 31/2 hours or until tender; add more wat- er if needed.

Suiting for above: Brown 1 slices of bacon. chopped, in bacon fat. Fry 2 tablespoons onion, , until yellow. Add 4 slices of state bread,

on and mix we . MR8. MAJOR YOUNG East Baltic

HAMBURG SUPPER DIS" 1% pounds hamburg

lo pound pork, lean, chopped fine

1 cup rice, cooked

Put layer of rice. one of meat alternately 'using half e a c h time, a little onion. salt and pepper to taste, and 1 can to- mato sou .

Bake about ‘A hour in 350 de- grees oven.

MRS. MAJOR YOUNG as! Baltic

John

Here is molasses in its finest form—velvety smooth in texture, rich and golden in color, sweet and mellow in flavor. Excellent for either tahle use or cooking, Crosby‘s Gold Star Brand Molasses is rich in calcium, iron and carbohydrates, making it an excellent source of healthful energy for your children. Put it on the table often—the whole family will love it on bread, waffles, pancakes and biscuits . . . and, you‘ll want to keep plenty on hand for cooking, too! Plan

now, to take home Crosby's Gold Star Brand Molasses the next time you shop.

Available at your favorite food store. in either the large l75-oz. can. the 53 oz.

and 26511 oz. paper package or the new "NoJJrip" container.

Packed in the Moritimes by—

OSBY MOLASSES CO. LTD.

Canada's Pioneer Molasses Finn -— Established .1879

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New Brunswick

APPLE SAUCE MEAT LOA!I 1 pound ground beet pound lean pork

1 egg, well beaten 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons grated onion 1 can apple sauce Mix all together well. Put in degree oven for 1'5 hours. MRS. M J It YOUNG East Baltic

MEAT LOAF 1% pounds ground beef 12 cup fine dry bread crumbs 1/4 cup chopped onion 1/4 cup parsley 1 egg, slightly beaten 2 cans tomato sou 1 tablespoon Worcester sauce “4 teaspoon salt V4 teaspoon pepper Save l/o cup soup. Shape mix.

cooked

MRS. MAJOR YOUNG East Baltic

CALIFORNIA CHICKEN PIE 1 can tuna fish

carro

2 potatoes. dice and cook

1 can

Combine with white sauce 2 tablespoons butter 2 tablespoons flour 1 can mil 1 teaspoon salt Pastry top 1 cup flour one~third cup shortening ‘2 teaspoon salt 2'2 tablespoons milk Bake in moderate oven until crust is brown. ALLAN NICHOLSON Wood Island East WI

BAKED MACARONI 1 (-up uncooked macaroni 1 cup grated mild cheese 1 (-up soft bread crumbs 2 teaspoons chopped 2 r c e n pickles v 3 tablespoons melted butter 1 tablespoon chopped onion ed

1 teaspoon pepper Cook macaroni in salt water until tender Drain and while still hot mix with remaining in- gredients. Pour into a loaf pan and bake in oven in a dish of water. Serve with slices of to- mato. Baking time one hour. MRS. MAJOR YOUNG East Baltic

CHICKEN WIIIP 1 tablespoon gelatine ".4 Cup chicken stock 3:4 cup whipped cream 1';- cups chicken. linely cut up

Dissolve gelatino in tin» chit-k- t‘n <‘I.I. ‘ . ii :i .t‘ "Ht-liens limit \li-a'nlly lllllll froth). \titmpwl \‘ll‘t'illl. tin-u lllt‘ cut Suzhou to and pepper. Turn in- lo a mould and chill.

‘ rve on crisp lettuce leaves and garnish With thin slices 0! tomatoes.

MRS. MAJOR YOUNG East Baltic

LUNCHEON EGGS

Make cream sauce as follows 3 tablespoons butter 3 tablespoons flour 1 cup milk

Add to this one-third cup ol grated cheese. season with salt and paprika. Pour half of this sauce in shallow buttered bak-

Shows 7 Nights A Week Come As You Are

ing dish and break over th- six eggs.

Cover with the remainder oi the sauce. Sprinkle the top will grated cheese and bake quicb ly until eggs are set. MRS. IIEC'IVOR MacDONAIB Wood Island East ill

MEAT IMF Mix together:

5 crackers 1 teaspoon salt 1 can tomato soup Cook 46 minutes at 375 de- grees. MRS. AR’I'IMAS ACORN Wood Island East WI

CORNED BEEF DINNER ] coined beet briflet 1 bay leaf 4 whole cloves 1 clove garlic 1 whole cauliflower 1 cup medium white sauce 1% cup grated Canadian cheese 2 tablespoons chopped pimieoto Walsh corned beef thorough- 1y. Covei with cold water and bring slowly to a boil. Cook 5 minutes, skim and add bay leaf cloves and garlic. Cover, re- duce heal and cook over low

needed add du ing mg, Cook cauliflower whole in salt. ed boiling water until tender. Prepare white sauce;

cheese and stir sauce over low heat until cheese melts. Pour

over cauliflower at rvmg time. Sprinkle with pimiento. Serve with buttered g r e e n

beans. salad: or corn bread. MKS. E. WEATHERBIE Pawn“

MEAT LOAF l‘rz tu-unu- ground round steak or hmnbur} 12 pound pork. 1 teaspoon sol l lt-asrvooo pepper e e~;;_‘.':. Vilfl‘llll)‘ beaten 1 «mun. cut up very fine 1 to; (tier). out line 1 small plated carrot ‘7 cup corn Makes 2 tablespoons barbecue sauce 1 tablespoon lat M: cup canned tomatoes Mn all together well. Put h a (lee): pan and bake ll‘z houn in moderate oven. MR5. MAJOR YOUNG East Balti- DIF‘FERENT BEEF STE' 3 pounds Shoulder beef. cut in cube: 3 tablespoons ur 2 medium onions, sliced 1 tablespoon at one—t'iiird cup vinegar om limi tux

grou nd t

Illl'lil5\t'\. <cill’lt

j, l(.'i‘-I~<vlll.- sill! salt v. Hits-pour; pepper

- ‘ ' lll pieces . tut lumina- ;. teaspoon ginger ‘7 cups canned tomatoes Sprinkle meat with flou- Brown onions and meat in f in saucepan. Combine vinegar molasses and seasonings and water: add to meat. Cover and simmer until _meat is tendon Add carrots. raisins. gingel and tomatoes. Coo until on role are tender, Serve with m «h

potatoes or hot stem!» 12 good

Very delicio EDNA JENKIa 342 Chestnut Avenue raid.

ed rice Makes about sued servings

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