31. BAKED WEINER--POTATO SALAD SEwSTs- c. cooking oil

6c. cooked potato 4 (diced or sliced) % c. vinegar 2 tsp. salt 6 or more weiners = tsp. celery salt 1 tsp. prepared mustard pepper ze st chopped onion

Sprinkle potatoes wit sian wanieeiencaan’ ken vinegar. Let stand 30 mins. Arrange half amount in large greased casserole. Add weiners cut in 1" lengths. Spread with mustard. Add onions. Top. with remaining ‘potatoes. Cover. ” Bake at 350° for 40 mins. Uncover. Bake a0 Ming. .

32. SAUSAGE SPANISH STYLE

iL lb. sausage salt 2 carrots (sliced) ‘pepper 1 medium onion 1 can tomato spup

(sliced) 6 slices bacon lc. cream corn bs | 3

Brown sausages. Place in caggmeols. Parboil carrots and onion. Add with cor 6ason. Pour over tomato soup. Place bacon on. top. Dens at. 400' for 30 mins. ee

43. SCOTCH EGG Zlib. sausage meat egg (beaten). 4 hard boiled eggs -° bréad crumbs seasoned flour © NEW DOMESTIC shorten- ves, Boga :

Flavour meat if desired th punieint felts sauce. Divide in 4 portions. She&l eggs. Cover evenly with meat. (use a little seasoned flour if sticky) Dip into beaten egg and bread crumbs. Fry in deep fat until brown and crisp. Allow sufficient time for cooking. Cut each egg in half. Serve hot with tomato sauce, or cold with salad.