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BAKED PEAS AND BACON

6 slices bacon 2 cups cooked peas
1 tsp. salt 1 cup thin white sauce
1 tsp. grated onion 2 tbsp. melted butter

14 cup soft bread crumbs

Cook bacon until crisp. Dice. Add bacon to peas with 2 tbsp. bacon fat,
the salt, pepper, white sauce and onion. Turn into greased casserole
and top with crumbs, which have been combined with butter. Bake
in hot oven 400° for 20 mins.

MRS. G. W. TUCKETT.

SPANISH RICE

i% |b. ground beef 2 cups cooked rice
1 can tomatoes 6 slices bacon
Salt and pepper to taste

Cut bacon in small pieces and brown in frying pan. Add ground
beef and cook until brown. Add tomatoes and rice. Season and let.
simmer for 15 minutes.

MRS. G. W. TUCKETT.

RICE RING A LA MARYE

Parboil 14% cups shredded raw carrots 5 minutes in salted water.
Drain thoroughly and add 1 tbsp. chopped onion, 1 cup cooked rice,
1 beaten egg, seasonings, 1 cup grated cheese. Turn into buttered ring.
Bake 30 minutes in moderate oven 350°. Unmold and serve hot with
cooked (fresh) peas in the centre.

HAM NOODLE RING

6 oz. pkg. broad noodles 2 cups boiling water

Y% lb. boiled ham (ground) 2 eggs

1 cup cream 1 cup sliced cooked carrots
1 cup cooked peas 1 cup cooked beans

Cook the noodles in the boiling water for 10 minutes and drain.
Grease a ring mold 814” in diameter and 234” deep and fill with alternate
layers of the ground ham and noodles. Add the cream to the beaten
eggs and pour over the ham and the noodles. Place the mold in a pan
of hot water and cook for 30 minutes in a moderate oven 350° or until
firm. When done turn out on a round dish and fill the centre with the
hot cooked vegetables. Serve with a medium thin cream sauce. (Serves 6.)

MRS. G. D. LOVE.
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