Delicacies

Cook spaghetti {Yz lb for medium family) in salted water. Fry in butter but do not brown 1 can tomatoes (puree) 1 or 2 onions chopped fine 1 small can corn 1 green pepper 1 can mushrooms When cooked, add: 2 tbsp Worcestershire sauce Fry y2 lb round steak ground until brown and add to mixture. Mix this with the cooked spaghetti and add grated cheese. Bake in casserole about 30 minutes. If the spaghetti is inclined to be dry when you go to bake it, add a little water or tomato sauce. — Mrs. Fred J. Allen. Luncheon Dishes Thursday Club Delicacies Noodle Dish Boil until tender 1 pkg noodles. Fry 1 pound of pork sausage and 4 sliced medium onions 15 minutes. Combine noodles and pork, onions, 1 can tomato soup. Spread a layer of mixture in baking dish then sprinkle some grated cheese then mixture, then cheese until all has been used. Top it with cheese baked for r/z hour; serve hot. — Mrs. Walter Bickcrton. Ham and Noodles This is a good way to nse your leftover ham. 8 oz package noodles salt, pepper, paprika, cayenne 1 egg 2 cups ground ham buttered bread crumbs 1 cup white sauce Method: Butter baking dish. Bottom layer of noodles which have been boiled about 15 minutes. Layer of ground ham. Remaining noodles. Cover with the white sauce, into which egg has been beaten. Cover with buttered crumbs. Bake slowly 45 minutes or an hour. — Mrs. W. IT. Trey. Dresden Patties with Creamed Ham Cut stale bread in 2 inch slices. Shape with a round cutter 3 inches in diameter and remove centers making cases. Dip case in egg slightly beaten, diluted with milk and seasoned with salt. Allow 2 tablespoons milk for each egg. When bread is thoroughly soaked, drain and fry in deep fat. Fill with creamed ham or any leftover meat. — Mrs. Helen Barthelmess. Creamed Ham Boiled ham 2 cups milk 4 tblsp butter seasoning 4 tblsp flour Into the upper part of a double place 4 tblsp butter, flour, mix and blend and add 2 cups milk. When heated and thickened, season, place over water in lower part of boiler. When sauce is done, add boiled ham, cut ham and cover each serving of the patties. — Mrs. Helen Barthelmess. —52- Thursday Club Delicacies Luncheon Dishes Apples Stuffed With Tuna 6 apples ( red ) 1 medium can tuna 1 tablespoon butter 1 cup bread crumbs salt and pepper to taste shredded parsley juice and rind of 1 lemon Wash and core apples. Scoop out some of tbe pulp and add to melted butter. Cook until thick. Add other ingredients and mix. Stuff apples, garnishing on top with a few buttered crumbs. Hake until apples are tender in medium oven. — Mrs. Howard Lynch. Tuna Croquettes 1 can flaked tuna 1 egg y2 cup cracker crumbs or salt and pepper bread crumbs Mix the ingredients and mold into oblong shape. Fry in a frying pan without much lard, turning twice to make them three sided. — Mrs. Cornelius Butler. Tuna Souffle 2 tbsp butter Y\ cup milk 3 tbsp flour 1 cup tuna y2 tsp salt 3 eggs Make a white sauce. Remove from fire and add to well beaten egg yolks. Mix in tuna. When cold fold in stiffly beaten whites. Bake in a buttered baking dish one half hour in a hot oven. Serve immediately. —Mrs. Earl Hunzickcr. Tuna Loaf 1 c. tuna (flaked) 1 tbsp parsley chopped V/2 c. cracker crumbs 2 tbsp pimento chopped fine 1 e.ug beaten ' ■ c. celery chopped