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<TUESDAY, NOVEMBER 20, 1951 THE DAILY TIMES - GAZETTE PAGE TWENTY-FIVE Try These Tasty Dishes for Supper SOUTHERN FRIED CHICKEN 1 young chicken, 2% lbs. 2 eggs salt and pepper lemon juice Clean, dress chicken; cut in pieces, put lemon juice, salt and pepper over each piece. Dip chick- en into beaten egg and milk mix- ture; roll in flour, fry in butter and lard. Brown chicken, cover pan, cook over slow 'fire until tender. Gravy: Remove chicken, skim, add 3 tbsps. flour to 3 thsps. hot fat. Add 1% cups thin cream, stir and cook until mixture thickens, Then strain. Season with salt and pepper. Mrs. A. J. Sharrard Junior Group King Street W. A. BAKED HAM WITH PINEAPPLE 1 slice ham, 1 inch thick prepared mustard canned sliced pineapple 3 cup brown sugar 6 cloves Soak ham 1 hour in lukewarm water. Drain, arrange in baking dish, spread with mustard, add 1 cup pineapple juice, sprinkle with sugar and stick with cloves. Bake in 350° oven until tender. Arrange pineapple rings on ham. Bake until pineapple is delicately brown, basting frequently with syrup in pan. Serves 6. Mrs. A. P. Morrow, Westmount Home and School Association, BACON AND EGG PIE pie shell, unbaked to 8 slices of bacon onion, diced eggs slightly beaten 1% cup milk Y tsp. baking powgler Ys tsp. salt and pepper Fry the bacon until crisp. Break into fairly small pieces and distrib- ute evenly over the bottom of the pie shell, together with the diced onion. Beat eggs slightly and stir in the baking powder, seasonings and milk. Pour over bacon and onions in pie shell and bake for 10 mins, in hot over (450 deg.); then reduce heat to (350 deg.) and bake until firm, about 20 minutes more. Mrs. A. \J. Barge 4th Guide -- Brownie Aux. HAMBURG WITH TOMATO SAUCE Away to make meat stretch farther in these days of high-priced meat. 1 1b. hamburg 3 medium sized onions, cut up. Brown the hamburg and onion in a heavy frying pan. Add 1 can condensed tomato soup. Bring to a boil and serve. This is delicious and will feed six people. Mrs. R. Wilbur Utica W.A. BAKED SALMON PIE 4 cups (2 1b.) canned salmon 1% sups of crushed crackers 2 eggs, lightly beaten 2 tbsps. evaporated milk 1 tsp. salt ~ dash of pepper 1% tsp scrapped onion 2 tbsps. butter 3 medium potatoes (cubed and boiled) 1 cup of medium white sauce Y cup of fine bread drumbs Flake salmon, mix lightly with crackers, eggs, milk seasoning, melt butter in 9 inch shallow, bak- ing dish. Line with salmon mix- ture, pack firmly on bottom, build- ing sides high with large salmon flakes. Bake in hot oven 450 degs. for 15 minutes. Add hot drained potatoes to the white sauce and turn immediately into salmon "shell" in baking dish. Top with bread crumbs, brown lightly in hot oven. Serves 6. Mrs. R. Ambrose N. Oshawa Senior W.A. HAMBURG POTATO CASSEROLE i pound hamburg : small onion sliced fine salt and pepper to taste tin of tomato soup enough potatoes to fill easserole Peel and slice potatoes thin, and in a buttered casserole place a layer of sliced potatoes, then a layer of hamburg. Sprinkle with the seasonings and a little onion, filling the dish in this way. Then pour over the tomato soyp and bake in a medium oven until po- tatoes are cooked. Mrs. W. M. Scott, 4th Guide - Brownie Aux. 'CITY CHICKEN 2 Ibs. veal steak + lbs. pork tenderloin ut in pieces 1% inches square. Put alternately a piece of veal and a piece of pork tenderloin on wood- en skewers until six pieces of meat are Roll each. chicken in a beaten egg and bread crumbs. Brown well on all sides in frying pan an Dn well. Put in roasting on top of stove baker, add a ttle water, cover and bake for about two hours in a moderate oven. When done add a cup of rich milk to make the gravy. Serves six or eight. Mrs. 0. R. Wiegand Cheerful Givers Group King Street United Church LIVER LOAF 1% 1b. liver onion tsp salt egg 1 cup milk 1 cup cracker or bread crumbs Method: Cut liver in small pieces, drop in salted boiling water for 5 or 10 minutes, grind in food chopper together with onion; add crumbs, egg and milk, mix wel and put in greased baking dish. Set in pan of hot water and bake for half an hour. Serves four portions. Mrs. Charles Langfield 10th Brownie-Guide Aux. 1 1 1 HAM AND EGG PIE 2 cups cubed left-over ham 2 tbs. chopped onion 3% cup chopped celery 3 ths. butter 3 tbs. flour 2 cups milk 3% tsp. salt 2 hard cooked eggs Brown onions and celery in but- ter and add flour and milk gradu- ally. Cook and stir until thick. Season. Add eggs, quartered, and ham. Place in casserole and cover with cheese biscuit crust made as follows: 1 cup sifted flour, % tsp. salt, 2 tsps. baking powder, % cup grated cheese, add 2 tbs. shortening, % to % cup milk. Mix cheese and dry ingredients. Make biscuit dough as usual and cover ham mixture. Bake 400 degrees F. 20 minutes. Mrs. W. B. White, Bluc Bell Group, St. Andrew's W.A. BEEF UPSIDE-DOWN 1 1b. ground beef 1 cup bread crumbs % tsp. salt 2 tbs. milk 1 tbs. fat 2 mediunf-sized onions, sliced 1% cup tomato paste % cup hot water 1 tsp. sugar % tsp, salt % tsp. pepper 1% cups baking powder mixture. 1% cup milk Method: Combine beef, crumbs, % tsp. salt and 2 tbs. milk and shape into patties. Brown in the fat and cook through. Brown onions and put in a greased 1% qt. casserole with the patties. Com- bine tomato paste, water and sea- sonings and pour over the meat. Then combine the biscuit mixture with % cup milk and roll out 1%" thick to fit casserole. Place on top of meat and bake in hot oven, 425 degrees F., 15 minutes. Invert on platter, Yield 4-6 servings. Mrs. Roy Lavis, Blue Bell Group, St. Andpew's W.A. PIE biscuit SCALLOPED SALMON (A Luncheon Dish) 1 large tin pink salmon 1% cups milk 1% cups bread crumbs or cracker crumbs 1 'egg salt and pepper to taste Clean salmon and mince with a fork. Add 1 cup of crumbs, mix well. Now add salt, pepper, beat- en egg and milk. Beat altogether bake for 20 mins. Remove from oven and sprinkle remaining crumbs on top and pour over par- sley sauce. Brown for 5 minutes, before adding sauce. . Parsley Sauce: 2 tbsps. butter 2 tbsps. flour V4 tsp, salt 1 tsp. chopped parsley little pepper | Melt butter, add flour, then milk, parsley, pepper and salt. Cook' for a few minutes. Mrs. Frank Kendall, - Utica W. A, CHEESE FONDUE cup milk cup soft bread crumbs cup grated cheese tbsp. butter 1% tsp. salt pepper 3 egg yolks 3 egg whites Scald milk and add to the bread crumbs. Cool slightly, add the cheese, butter, salt and egg yolks. If not ready to bake, cool, cover, and place in refrigerator cabinet. When ready to bake, fold in stiffly beaten egg whites, pour in buttered baking dish. Bake 350 degrees 30 to 45 mins. Mrs. D. McNicol, 3 St. Andrews' Jr. W. A. SALMON SOUFFLE » 3 thbsps. flour 3 tbsps. butter Melt butter in sauce pan, add flour and make a paste. Add % tsp. salt and 3 cup milk. Stir until smooth and thick. Add: 1 tsp. lemon juice 3 egg yolks well beaten Lastly fold in 3 egg whites that have been beaten stiff. Pour into a buttered casserole and bake in moderate oven for 45 minutes in a pan of water. Peggy Graham, Ashburn Ladies' Guild. CHICKEN PIE hick SUPPER DISH 2 cups cubed, ked 1 cup condensed cream of celery soup % cup chopped onion ¥% cup cooked peas 3% cup chicken 'broth 3 tsp. salt Heat ingredients in buttered cas- serole. Top with biscuit dough. Bake in hot oven. Baking tempera- ture: 425° F. Baking time: about 25 minutes. Five to six servings. Mrs. E. A. Collins, Mary St. Home and School Assn, CHEESE SOUFFLE 4 tbs. butter 4 tbs. flour 2 cups milk 2 cups grated cheese 12 tsp. salt 3% tsp. mustard 3% tsp. paprika 3% tsp. soda 3 egg yolks 3 egg whites Melt fat in a saucepan, add flour while stirring. When smooth add milk, salt, mustard, paprika, soda. When thickened, add grated cheese and stir until smooth. Pour over beaten egg yolks, blend, and fold in egg whites stiffly beaten. Pour into large greased casserole. Set in pan of hot water, bake in oven, of from 45 to 50 minutes. Serves Mrs. M. F. Kirkland, Mary St. Home and School Assn. 2 pounds ground hamb 1 can vegetable soup 1 large onion salt and pepper to taste 1 cup tomato juice (or canned tomatoes) Pre-cook hamburg and onions in frying pan until tender, remove from pan and place in casserole.. Add soup and tomato juice. Stir until thoroughly mixed. Cover with bread crumbs and brown in oven. Serves from 4 to 6 people. Mrs. Arthur Brant, Enniskillen W.A. FOAMY OMELET eggs 1% tsp. salt ig 4 tbsps. top milk 2 tbsps. butter, melted over ' hot water 4 Method: Beat yolks until creamy; add seasoning and milk. Beat egg whites until stiff; cut and fold into egg mixture. Put butter in frying pan, pour in omelet and cook slowly. When set and slightly brown place in broiler to dry top. Fold and serve immediately. Gar- nish with parsley and currant jelly. Mrs. A. J. Sharrard Junior Group, King Street W. A. * SUITS venient Lay-away Plan. 72 SIMCOE N. IF IT'S AT BLACK'S No matter what item of wearing apparel you purchase at Black's you can rest assured that it will be top- quality and in the very latest style. Drop in to Black's at marvellous selection of the latest in ladies' You will receive the most courteous attention wear. from experienced sales * COATS * DRESSES REMEMBER You can choose any article you desire . . . pay a small deposit and let us hold it for you on our con- BLACK' any time and look over their ready-to- ladies. LADIES WEAR DIAL 5-1912