STUFFED MARROW

1 vegetable marrow
1 pound ground beef
i egg
1/2 cup milk
11/2 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sage

Cut unpeeled marrow in half lengthwise. Scoopout seeds
and enough pulp to make a slight hollow. Chop pulp fine
and reserve, Sprinkle with salt andpepper. Fry meat in a little
fat until slightly browned. Remove from heat; add the finely
chopped pulp. Add rest of ingredients which have been
combined. Pack into 1/20fthe marrow. Cover with other half.
Secure with string. (Don’t tie too tight as meat swells in
cooking.) Brush outside marrow with melted butter, Season
with salt and pepper. Place in shallow roasting pan. Bake in
moderate oven, 350 deg. F., for 40 to 60 minutes basting
occasionally with pan drippings. Remove string and cut into
crosswise Slices.

SCALLOPED POTATOES DE LUXE

6 to 8 medium potatoes, sliced
1 large onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely grated cheese
1 can cream of celery soup
1/3 soup can rich milk

Grease casserole. Place alternate layers of sliced
potato, grated onion in casserole, sprinkling each layer with
seasonings. Mix soup and milk. Heat to scald. Pour over
potatoes. Sprinkle with cheese. Cover. Bake in moderate
oven, 350 deg. F., for 1 hour. Uncover for 5 to 10 minutes
to brown. Makes 6 to 8 servings.

SCALLOPED POTATOES

6 medium potatoes
3or4_ onions
2to3 tablespoons flour
11/2 teaspoons salt
1/2 teaspoon pepper
5 tablespoons butter, margarine or bacon fat
11/2 to 2 cups milk, heated
Cheese, optional

Wash, peel and slice thin the potatoes. Peel and slice
the onions. Place in layers in casserole. Sprinkle each layer
with a little flour, salt and pepper. Dot with butter. Add milk,
enough to almost cover potatoes. Cover. Bake at 300 deg. F.,
for 1 1/2 hours or until potatoes are tender. Remove lid last
30 minutes of cooking. Sprinkle each potato layer with cheese,
if desired.

POTATO SOUFFLE

cups hot mashed potatoes

tablespoons margarine

eggs, separated

cup milk
Whip mashed potatoes with margarine. Beat egg yolks
and add. Add milk. Fold in beaten egg whites. Heap into a
greased baking dish. Bake, in a moderate oven, 375 deg. F.,
until brown, about 10 minutes.

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MARSHMALLOW SWEET POTATOES
8 medium sweet potatoes
2 tablespoons butter
1/2 cup hot milk
1/2 teaspoon salt
1 teaspoon cinnamon or nutmeg

1/4 teaspoon paprika
1 cup chopped walnuts
1/2 pound large marshmallows

Cook potatoes in skins until tender, remove skins and
mash, Add butter, milk and seasonings. Beat until lump free.
Spoon into greased casserole, Cover top with marshmallows.
Bake in moderate oven, 350 deg, F., until mixture is heated
through and marshmallows are brown.

YAM PUDDING EXOTIC
21/2 cups shredded (raw) sweet potatoes or yams

2 eggs beaten

1 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon nutmeg

Dash of cloves

4 tablespoons melted butter
Juice of 1 orange

2 cups milk or half and half

Combine eggs, sugar, salt, nutmeg, cloves, butter, orange
juice and milk. Stir in potatoes. Pour into buttered 8 x 12-inch
baking dish. Bake, uncovered, in hot oven, 400 deg. F., for 1
hour. Makes 6 to 8 servings.

CANDIED SWEET POTATOES

2to3 large sweet potatoes
1/4 teaspoon salt
2/3 cup brown sugar
2/3 cup dark corn syrup
1/2 cup melted butter

Wash and peel potatoes. Slice in 1 1/2 to 2-inch slices.
Spread slices in shallow pan. Add salt. Add boiling water 3/4
of an inch deep. Cover. Boil gently until bottom halves of
slices are tender. Turn slices and continue to cook until
barely tender. Place slices in buttered casserole. Add 1 cup
of the cooking water. Add brown sugar and syrup. Pour on
melted butter. Bake, uncovered, in slow oven, 325 deg. F., for
1 hour. Turn slices once during baking. (If syrup is too thick
add a little hot water.)

FISH IN FOIL

Place fish on large sheet of aluminium foil. Top with
Slices of lemon or onion, sprinkle with favorite herbs, drizzle
top with sour cream or barbecue sauce. Fold foil to completely
encase fish, It must be tightly sealed.

Place on cookie sheet. Bake in hot oven, 450 deg. F.,
and allow 30 minutes per inch thickness for frozen fish and 20
minutes per inch thickness for defrosted fish, Open package
and serve.

There’s no baking pan to wash when you cook fish this
way. The fish is moist and tender and there’s no fish cooking
odor in the kitchen.

SWEET AND SOUR FILLETS

1 green pepper, cut in strips
1 onion, coarsely chopped
2 tablespoons salad oil
1 teaspoon powdered ginger
1 tablespoon brown sugar
1 tablespoon corn starch
1 tablespoon soy sauce
1/4 cup vinegar
21/2 cups pineapple (chunks or crushed) undrained
11/2 pounds fillets (cod, sole or halibut)

Cook green pepper and onion in salad oil for 5 minutes.
Add ginger, brown sugar, cornstarch, soy sauce, vinegar and
pineapple. Cook stirring until well blended andthick. Arrange
fish in shallow pan. Sprinkle with saltand pepper. Cover with
sauce. Bake in moderate oven, 350 deg. F., for 30 minutes.