CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

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SUNDAY NIGHT CHEESE CASSEROLE (Mrs. Madge Griffin)

6 slices bread 1-1/2 tsp. salt

1/2 lb. Old English cheese, 1-1/2 tsp. dry mustard
sliced very thin 1 tsp. Accent

1 onion, peeled and chopped 2-1/2 cups milk
fine . 4 eggs

2 tsp. Worcestershire sauce
Cut crusts from bread. Place slices in buttered casserole
(1-1/2 quart size). Cover with slices of cheese; scatter a
little onion on the cheese. Repeat layers of bread, cheese
and onions. Add Worcestershire and seasonings to milk.
Beat eggs and combine with milk, beating well. Pour over
cheese-and-bread-filled casserole. Cover and let stand one
or two hours in refrigerator. Remove from refrigeretor
twenty minutes before baking. Bake in moderate oven (325°)
two hours. Yield: 6 servings. Best results with straight-
sided casserole. (Easy on the hostess. Casserole is ready
for oven long before guests arrive.) |

WICKLOW PANCAKE (TRADITIONAL) (Mrs. Maura Keohane)

L eggs 1 tbsp. chopped parsley
2 cups milk 1/2 tsp. chopped thyme
2 cups white bread crumbs 1 tbsp. butter

6 scallions, chopped selt and pepper

Beat eges. Add milk, bread crumbs, scallions and herbs.
Season. Melt butter in a heavy pan. When hot, pour in mix-
ture and let it set over a slow heat. When firm on top, turn
and brown on other side. This pancake is cuite thick. Cut
in four and serve with a pat of butter on top.

You may find it easier to turn the panceke by cutting it in
fourths and turning each piece. Or simoly hold the pan under
the broiler. Serves four.