Delicacies

Cut meat in small cubes and fry in pan with cover on. Par- boil noodles and dash cold water over them. Cream milk and add butter. Chop fine olives, pimentoes, mushrooms. Mix well the entire ingredients and put in buttered bake dish. Gar- nish with fried buttered bread crumbs and a dash of paprika. Bake in moderate oven from 1 to \Y\ hours. Serve with green salad, a dash of jelly, olives or pickles, hot rolls, tea or coffee, and light dessert, fruit Jello. — Mrs. Kelso Macpherson. Luncheon Dishes Thursday Club Delicacies Ham Souffle 1 large cup chopped or ground J/2 cup bread crumbs bam 2 hard boiled eggs rubbed 2 tblsp melted butter through sieve 1^ cups milk 2 eggs— yolks and whites fold in beaten whites last beaten separately Bake half hour or a little more. Set pan or baking dish in pan of hot water. Serves six generously. — Mrs. Paul Voile. Macaroni and Round Steak ]/2 pkg macaroni 1 lb ground round steak Yz can tomatoes l/2 cup bread crumbs 3 tbsp butter salt and pepper 2 onions x/i cup grated cheese Cook maraconi until tender in salted water. Chop onions fine. Put macaroni into buttered baking dish, then put in meat and onions, add seasonings, tomatoes, cheese, brend crumbs and melted butter. Bake in moderate oven one hour. — Mrs. Kenneth Lyons. Spaghetti Italienne 1 2 lb spaghetti salt and pepper to taste Y cup grated cheese 1 onion Y lb ground round steak 1 green pepper 1 five cent can tomato paste T/> cup oil, or melted butter 1 small can corn 1 tsp Worcestershire sauce Put spaghetti into boiling salted water and cook until ten- der. In the meantime, chop the onion and green pepper and fry brown in the fat, add the tomato paste, salt and pepper, Worcestershire sauce. Combine this with the cooked spa- ghetti and the corn. Pet simmer while you brown the ground round steak in a hot dry pan. Break it up while it is brown- ing and add a little hot water to thin it and to take up the brown gravy. Add to the other ingredients and cook slowly for 2 hours. The cheese goes in the last half hour of cooking. Garlic and cayenne pepper may be added if desired. This serves eight people. — Mrs. J. M. McColl. -50- Thursday Club Delicacies Luncheon Dishes Spaghetti American 1 lb ground round steak 1 Bell pepper 1 large oir'on 3 large fresh tomatoes 2 cans tomato sauce 1 large package spaghetti Brown meat in skillet, add pepper, onion and tomatoes, all of which have been finely cut. Cover and cook one hour. Boil spaghetti in salted water until tender, drain and combine with meat and sauce. Add canned tomato sauce, season and cook T 2 hour longer. Add cheese if desired. Splendid for picnics and outings. — Mrs. James Herndon Hicks. Spanish Spaghetti (This will serve 12 people.) One large package (Woodcocks) spaghetti. Boil }i hour. Drain, heat yi cup salad oil. Cut up fine 1 onion, 1 garlic clove, 2 bell peppers, chop and add to oil and fry all for 10 minutes. Then add /4 lb hamburger steak with 2 tbsp of water and cook 10 more minutes. Then add cooked spaghetti and 1 cup grated cheese. To this add 1 can corn, 1 can Campbell's tomato soup, 1 small olives (cut up). Put in large pan, cover with bread crumbs and grated cheese and bake 20 minutes. De- licious. — Mrs. Charles W . Curtis. Spaghetti