Luncheon and Supper Dishes

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SCALLOPED RICE WITH TUNA FISH

3 tbsp. butter 3 tbsp. flour

2 tbsp. minced onion 2 cups milk

1 cup grated cheese 2 cups cooked rice
1 tin tuna fish Salt and pepper

Melt butter and simmer onion till a pale straw color. Add flour
and milk gradually. Add cheese. Mix rice, tuna fish, salt and pepper.
Combine fish mixture and cheese sauce. Turn into a buttered casserole.
Sprinkle with dry bread crumbs. Bake.20-30 mins. in a 350-375° oven.
Serve with lettuce and sliced tomatoes.

MRS. F. D. WOODMAN.

CHEESE SOUFFLE

Put 1 cup milk and 3 tbsp. quick cooking tapioca in double boiler.
Let cook until thick and the tapioca soft. Add 1% to 34 cup grated cheese
(medium), pinch of salt. Melt the cheese then let cool. Separate 6 eggs.
Beat the yolks well and add to mixture. Beat the whites stiff and dry.
Fold into the other and bake in a casserole set in a pan of water. Oven
at 250° to start and increase to 350°. Cook for 50 mins. The above must
be served as quickly as possible after taken from the oven.

CHEESE PUFF

6 tbsp. grated cheese 1 tbsp. butter
1 tbsp. flour 1% pint milk
5 eggs Salt and pepper

Melt butter in saucepan. Stir in flour, add milk, grated cheese, salt
and pepper and beaten yolks. Beat whites stiff and fold in. Bake in
buttered dish 20 mins. in oven about 350°.

LUNCHEON DISH J
6 hard boiled eggs 2 tbsp. butter
2 tbsp. flour ” 2% cups milk
1 large Spanish onion Salt and pepper

Fry onions in butter, add flour and miik and sliced boiled eggs,
pepper and salt. You may omit onions and use mushrooms if desired.
Serve on hot buttered toast.

MRS. GRAHAM.

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