(3) Surprsse Mould—Turn any one of the above
mixtures into a greased 9’’ ring mould, and bake
as directed. Unmould and fill centre with creamed
salmon or other creamed fish or meat or vegetables.
If there is any left over, bake in custard cups set
in a pan of warm water.

CANADIAN PEA SOUP

Y pound (11% cups) dried peas
2 quarts water
Y%, pound salt pork
1 small onion
Salt
Pepper
Wash Ye place in large bowl and add water.
Soak for 4 to 6 hours or overnight. Turn into
large cooking kettle (using the same water) and
add scraped salt pork and onion, cut in pieces.
Place over moderate heat and bring slowly to a
boil; reduce heat and simmer slowly for 3 hours
or longer. Toward end of cooking period add
salt, pepper and other seasonings or herbs to taste.

NOVELTY MEAT ROLL
Temp.: 350° F. Time: About 1 hour

1 egg

Y, cup bread crumbs

2 tablespoons milk

1144 teaspoons salt

14, teaspoon pepper

14% teaspoon sage or chili powder

1 tablespoon Benson’s or Canada

Corn Starch

1 small or 12 medium onion, chopped

34, pound ground raw beef

14, pound ground fresh pork
Beat egg in a large bowl and add bread crumbs,
milk, seasonings, Benson's or Canada Corn Starch,
onion and ground meat. Mix lightly but thor-
oughly and pat mixture flat, on waxed paper, in
an even, oblong shape. Also place a sheet of
waxed paper on top of flattened mixture, and
roll out or pat to 4”’ thickness. Remove to
sheet of paper and spread meat mixture wit
filling (recipe below). Roll lengthwise in jelly-

roll fashion, place in a well-greased pan and bake.

uncovered in a moderate oven (350° F.) for about
1 hour. Serve hot or cold, sliced, with scallops
or salads. ,

FILLING FOR MEAT ROLL

114 cups grated raw carrot
4 cup chili sauce
1/16 teaspoon salt
V4 teaspoon dry mustard

Mix all ingredients together and spread over
flattened meat roll mixture before rolling up (see
directions above). Serves 6.

OLD-FASHIONED BAKED BEANS

Temp.: 250°-300° F. Baking Time: 3 to 4 hours

2 cups dried navy beans

2 ounces salt pork, cut in strips

1 small onion, peeled

2 teaspoons salt

Y. teaspoon pepper

4 teaspoon Worcestershire Sauce

1 teaspoon dry mustard

YQ cup Crown Brand Corn Syrup

1 cup liquid from boiled beans OR

1 cup hot water OR

1 cup mixture of drained liquid and
hot water

Wash beans, soak overnight in cold water to cover
generously. In the morning cook beans in the
same water (adding more if necessary) until skins
loosen and break. Drain beans, reserving liquid,

and place in a greased 2-quart casserole ur bean
crock; bury the onion in the beans. Mix salt,
pepper, Worcestershire Sauce, mustard, Crown Brand
Syrup, and bean liquor or hot water (or mixture
of both), and pour over beans. If necessary, add
more water, until it shows through top of beans.
Place strips of salt pork over top. Cover and bake
in a slow oven (250°-300° F.) for 3 to 4 hours or
until liquid is absorbed and beans are dark and
mealy, (adding water during baking to keep
beans just covered). Uncover during last hour of
baking to brown the beans and pork.
Variations:

(1) Replace navy beans with soybeans and
proceed as above.

(2) Savoury Baked Beans: Wash, soak and boil
2 cups of dried navy beans as directed above.
Pour off liquid and reserve. Prepare a sauce by
combining 2 cups strained, cooked tomatoes, 1
tablespoon chopped onion, 144 ig 4 diced celery, 14
cup chopped green pepper, dash of cayenne, 1
teaspoon dry mustard, 2 teaspoons salt, 14 tea-
spoon pepper, dash of Worcestershire Sauce and
V4 cup Crown Brand Syrup. Pour this tomato mix-
ture over the cooked, drained beans in bean crock
or gteased casserole, and bake in slow oven
(covered) for 3 to 4 hours, adding reserve bean
liquor or hot water during baking if mixture be-
comes too dry. Serves 8. (Uncover during last
Y% hour.)

(3) Savoury Lima Bean Casserole—Proceed as in

Savoury Baked Beans, replacing the navy beans

with dried lima beans (2 cups). Add 1 to 1%
cups grated cheddar cheese to the tomato sauce
mixture.

Note: We recommend baking this and similar
recipes when the oven is being used for other
baking, so that fuel will not be wasted.

QUICK KIDNEY SAUTE

6 lambs’ kidneys
2 tablespoons fat
2 teaspoons Benson’s or Canada
Corn Starch
1 teaspoon salt
1% cup cold water or tomato juice
Y cup hot water or heated tomato
juice
6 slices bread for toast
Soak lambs’ kidneys for one hour in salted water
(1 tablespoon salt to 1 quart water). Drain, re-
move membrane, and slice. Heat fat in frying
~ add slices of kidney and sauté until evenly
rowned. Blend Benson's or Canada Corn Starch
and salt with the cold water or tomato juice and
stir into hot fat until smooth and nicely browned.
Add hot water or heated tomato juice slowly and
let simmer for a few minutes. Serve hot on slices
of thin, lightly-buttered toast; serve with a
fluffy omelet as a supper or luncheon dish, or with
hot vegetables as main meat course for dinner.
Serves 6.

Note: Beef kidneys are too strongly-flavoured
to be used in a recipe of this nature. They must
be soaked, scalded, and given a longer, slower
cooking, as in stews, braised dishes, meat pies,
etc.

In grinding meat for patties, meat loaves, etc.,

use coarse knife of food chopper and run meat

through twice. This gives better flavour and
meat loaves will slice without crumbling.

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