ANYONE CAN COOK Page 29

SAUSAGE AND RICE MIX
By MRS. J. DRAKE, Los Angeles.
Boil about 4% cup well washed rice in 1 can of tomatoes until tender. Then
pour over sausages which have been lightly browned. Pop in oven at 350
degrees and bake for half an hour.

TAGLERANO
By MRS. BILL REA

1 tbsp. cooking oil 1 cup of pitted ripe olives,
1 chopped onion whole
2 lbs. ground round steak Cook together:

browned together. 1 lb. small noodles
2 cans tomato sauce 2 cups consomme
1 cup tomatoes 1 clove garlic, if desired
1 lb. nippy cheese—add half Salt and pepper

Combine all together. Sprinkle with remaining cheese. Cook half hour at
moderate temperature.

TOMATO CRISSCROSS
By MRS. E. M. PATCHELL

Cross 2 long slices of bacon. At intersection place slice of firm, ripe
tomato. Spread with grated onion. Top with thin hamburger patty, grated
onion and another tomato slice. Fasten bacon slices over top with toothpick.
Broil slowly in preheated broiler until bacon is crisp. Serve between
halves of buns.

WILD DUCK OR PHEASANT
By MRS. S. DAVIES

Clean fowl. Then soak in cold water with a tablespoon or so of salt for
about an hour. Take bird out and let it drain for 10 or 15 minutes.
Dry inside and out. Put dressing in and sew it up.

DRESSING:

Bread crumbs, a bit of salt and pepper, a sprinkle of sage. An onion cut
fine. Break an egg and mix it in well. If too dry put boiling water in
(a very small amount). Judge your dressing by how many ducks you
have and how big they are.

Put roaster on top of stove with fat in. Let it get very hot. Put ducks
in. Put lid on roaster and put it in the oven for two hours in 325 to 350
degrees. Baste them from time to time. Turn ducks over so they will
brown on both sides. Take lid off for the last half hour or so. If a fork
will go easily into the breast of the duck, it is done. Ducks and pheasants
may be cooked together, in the same manner.

Shoes for the Entire Family

at Most Reasonable Prices

COPP The Shoe Man

638 Columbia Street Opposite Collister’s