(2) Parsley Sauce—4 tablespoons chopped pars-
ley.
Serve these with fish or potatoes.

(3) Cheese Sauce—'4 cup shaved or grated
cheese. Stir in cheese just before serving and
allow to melt thoroughly.

(4) Egg Sauce—2 chopped, hard-cooked eggs.

(5) Tomato Sauce—Replace % of the milk with
tomato juice or liquid from strained, cooked to-
matoes. Add 1 tablespoon scraped onion and a
pinch of ground cloves.

Serve these with macaroni, spaghetti, etc.; fish,
meat or vegetable croquettes ty OR serve as
such, on toast, along with green salad.

(6) Eggs &@ la Goldenrod—The chopped whites of
4 hard-cooked eggs. Pour over hot buttered toast
and garnish top with hard-cooked egg yolks,
pressed through a sieve. Decorate with parsley
or cress. Serves 6.

(7) Creamed Chicken Supreme—21% cups diced
cooked chicken, COR 11% cups chicken and 1 cup
diced cooked veal). If desired, stir in 14 cup
cooked mushrooms and 2 tablespoons coarsely
chopped pimento or finely chopped red or green
as Serve with hot biscuits or patty shells.
a ws these recipes as hot supper or luncheon

ishes.

—

II—Scatrors or Casszroies: To each cup Medsum
White Sauce, add:—14 cups cooked vegetables;
fish; meat; cooked macaroni; cooked combina-
tions of spaghetti, fish or meat, etc.; and top with
buttered crumbs. Bake in a moderate oven (350°
F.) until mixture is heated through and crumbs
are golden brown (20-25 minutes).

TEMPTING VARIATIONS OF THICK
WHITE SAUCE
I—Sourrigs:

Cheese Souffié—Add 34 cup grated cheese, 2 egg
yolks (beaten), and seasonings to taste, to each
cup of Thick White Sauce. Cook and stir until cheese
is melted. Fold in 2 beaten egg whites; pour into
a greased casserole. Set in a pan of warm water;
bake in a moderate oven 575° F.) for 15-20
minutes. Serve at once.

II—Croquetres—(General Directions):

Add 1% to 2 cups finely chopped or ground
cooked meat, fish or vegetables, to each cup of Thick
White Sauce. Chill. Shape into desired form
(oblong, pyramid, square, etc.); roll in fine bread
or cracker crumbs, then in beaten egg, then in
crumbs again. Fry in deep hot Mazola (385° F.).
Serve hot with Medium White Sauce or any
Variation.

VARIETY in VEGETABLES

BAKED STUFFED TOMATOES

Temp.: 375° F. Time: 15-20 minutes
6 fresh, firm tomatoes
2 cups soft bread crumbs
2 tablespoons finely chopped onion
1% cup melted fat
1 tablespoon Crown Brand Corn

Syrup

teaspoon salt

14 teaspoon pepper

Dash Worcestershire Sauce

2 tablespoons grated cheese
Wash tomatoes. With a sharp knife remove a
thin slice from the top of each. Scoop out most
of the pulp, cut it in small pieces and mix with
1% cups of the crumbs. Sprinkle inside of each
tomato with salt. Fry the chopped onion in half
of the melted fat; add to the tomato pulp and
bread crumbs along with the Crown Brand Syrup
and seasonings. Fill each tomato cup with mix-
ture, and for a topping combine the remainin
bread crumbs and melted fat, and the geued
cheese. Sprinkle over top of each filled tomato.
Arrange in greased shallow pan and bake in a
moderate oven (375° F.) te topping is nicely
browned (15 to 20 minutes). Serves 6.
Variations:

Scoop out 6 firm tomatoes as directed; sprinkle
inside of each with salt. Fill with any of the
following mixtures and bake as directed :—

(1) 2 cups Creamed Macaroni and Cheese.

(2) 2 cups Baked Beans, seasoned with sweet
pickles, chopped onion, salt and pepper.

(3) 2 cups corn and lima beans combined with
1 tablespoon melted butter, 144 cup milk, salt and
Poppe.

(4) 2 cups carrots and tomato pulp combined
with butter and milk as in (3).

(5) Parboil 6 green peppers and stuff with any
of the above mixtures. Bake as directed.

Note: Use the scooped-out tomato pulp for
stewing; or chill and strain for juice.

pet

TASTY VEGETABLE LOAF
Temp.: 375° F. Time: 35-40 minutes

2 cups cooked carrots, diced
2% cups cooked lima or navy beans,
mashed

2 large, or 3 small eggs

2 teaspoons salt

Y4 teaspoon pepper

Dash cayenne

Y%, teaspoon Worcestershire Sauce

Y, cup milk

3 cups bread crumbs (not too stale)

2 onion, chopped fine

4 tablespoons melted fat

2 tablespoons chopped parsley
Combine cooked, diced carrots and cooked mashed
beans. Beat eggs slightly, add seasonings and
milk. Combine bread crumbs, sat d onion,
melted fat and parsley; add to vegetables, mixing
thoroughly. Turn into a well-greased loaf pan (or
ring mould) and bake in a moderate to hot oven
(375° F.) 35 to 40 minutes. Turn out on heated
serving platter and serve with desired sauce (see
White Sauce and Variations, page 16). Cheese,
Tomato or Egg Sauce are particularly tasty with
this loaf..

Note: Other left-over vegetables such as cooked
celery, corn, beets, etc., may replace the cooked
carrots; while mashed parsnips, turnips or po-
tatoes, etc., may wholly or partially replace the

mashed beans.

ESCALLOPED CABBAGE
Temp.: 350° F. Time: 20 minutes

4 cups chopped raw cabbage

1 cup grated cheese

2 cups medium white sauce (recipe p. 16)
YY, cup lightly buttered bread crumbs
Cook chopped cabbage in boiling salted water for
8 minutes; drain. Place alternate layers of cab-
bage, cheese and white sauce into a greased,
2-quart casserole. Top with crumbs. Bake in
moderate oven until brown. Serves 6.

onic