BAKED SWEET AND SOUR
SPARERIBS

3 pounds spareribs
2 tablespoons butter
1% cup finely cut onion
1% clove finely cut garlic
% cup finely chopped celery
1% cup chopped green pepper
% cup cold water
1 tablespoon corn starch
1 cup pineapple juice
1% cup water
Y% cup brown sugar
144 cup vinegar
2 cubes chicken bouillon
1% tablespoons soy sauce
Heat oven to 450°. Cut ribs in serving
pieces. Place in shallow pan and bake
30 minutes. Prepare the following mix-
ture.
Add vegetables to melted butter and
cook until almost tender. Mix corn
starch with the % cup cold water and
blend into butter and vegetables while
stirring. Add pineapple juice water and
bouillon cubes and bring to a boil.
Simmer 5 minutes then add vinegar,
sugar and soy sauce. Drain fat off the
ribs. Reduce oven to 350°, spread mix-
ture over them, cover and cook 30
minutes. Uncover and cook 30 minutes
more basting occasionally.
—ALLIE MoIR

OVEN BARBECUED
SPARERIBS

3 pounds spareribs cut in serving
size
1 medium onion diced
1% cup vinegar
2 tablespoons brown sugar
1 cup catsup
% cup water
1 tablespoon Worcestershire
sauce
1% cup diced celery
1 teaspoon salt
Brown spareribs. Mix remaining in-
gredients, heat and pour over ribs.
Cook uncovered for 1% hours at 350°
turning occasionally.
—VIOLET JONES

25

CHINESE PINEAPPLE
SPARERIBS

4 pounds spareribs cut into
serving pieces
2 quarts water
% cup vinegar
1 cup corn starch
1% cup dark molasses
1% cup soy sauce
Heat water to boiling point and add
vinegar. Add ribs, cover until boiling
again. Uncover and simmer 15 minutes.
Drain and cool. This can be done the
day before.
Mix cornstarch, molasses and soy sauce
in a large bowl and allow the ribs to
soak in the mixture until each is well
coated. Most of the liquid will be ab-
sorbed.
Fry ribs in hot fat until brown, keeping
the fat very hot and doing a few ribs
at a time. Set aside and prepare the
glaze.
% cup sugar
% cup water
3% cup vinegar
1% green peppers cut into l-inch
cubes
3%4 cup pineapple syrup
1 can pineapple slices cut into
1-inch pieces
Combine ingredients, with the excep-
tion of peppers and pineapple, and
simmer 30 minutes with meat, covered
The meat will be glazed and tender.
Add peppers and pineapple. Serve with
boiled rice. Serves 6 to 8.
—MARGUERITE CASWELL

BUNNIES IN CLOVER
(A supper dish)

Cut unpeeled red apples in %-inch
slices. Sprinkle with sugar and dot with
butter and broil slowly under low heat
until tender. Broil or pan fry sausage
links.

Make toast and remove crusts. On
each slice place a hot apple slice then
two links of sausage and cover with a
Slice of processed cheese. Place in mo-
derate oven or low broiler until cheese
is melted. Serve at once.

—HELEN BRADLEY