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~§_o_1gz_g Favored Fish and Meat Recipes M Mo ot humming: "urai, m “awn.“ he. an! , cip- at man. nuns-I E” "rotif-th_rir- your it any. col-I7 In! Clan 0mm. cook In“! pimp out no - bu'ln to an duh and add to white moo. a... with hub in“. or Duty ghoul. W to: p. sliced mtMtrooma my be In. ' Edmond. 1 can salmon, drained and ahead 4 rolled crackers 4 well-beaten egg- Popper. out and a good also place of butter. Cover with milk and stun 4 Mum. Serve cold. Shower meat Into shape. lay It on . not In 1 men pm. akin side down, and place pieces ot at from most In the bottom of the pan. Dredge meat with noar. “we It In the hot oven on the ml: for ten minutes to soar the meat. Ramon to the noor ot oven, and bate every ten minutes. Sewn when Manchu]. in: of can.“ iid'oxhi aiaVsa Indy. Bake in moderate oven until chops are tender. 1 can salmon ' shredded wheat blsculu rolled 1 out well batten hit and pepper to late ll: we]! and form in oblong alum, suck a place ot mm! In the end of each. Dull will nour and try in hot Ind or butter. -tnwithinent. Puiteata- cuibon top. Bake tillbrownund Alum cho a: hooded ”not! tn mm. 'lu'k'l'Jll'l'1 like my leftover meat. cut ttne, add 3 little onion, and salt. Cook. Mnve i can 'S pens ready and to: biscuits. put In dish. add an 1% can It“. - In Ontario alone we have more than twelve varieties of food Julr from which!? c_hoose, An appeal is made to the people of this Province to pro- mote in every way possible consumption of Canadian fsli, thereby assisting in the further growth and development of an important Provincial asset, the commercial fisheries. of this fact and the exceptional oahseofNhasfood,itisa pleasure to direct the attention of the people of this Province to a Dominion-wide campaign to encourage greater consump- tion of Canadian fsh. 'o tile! 'there should be no monotony occurring in this course of the menu. roux CKOPS BAKED' m Ontario", commercial fishing industry is an important factor in our imhsstritd_lile. In ,ie ANY DAY IS FISH DAY . . . A MESSAGE FRO" THE PREMIER OF ONTARIO STEM 8m Human“!!! 3m cuors In. G. um A HEAT DISH MEATS IOASTIIIG “30-3 iifirre cum-um ghopvodtldnkpat. list-l . Am in but I“ h 'g%dir.ehL"UN2,.ll1'Mf. Remove extra. In from meat. Grease the broiler with some or the m. Phce over . cleor are; our. and then turn every ten math. (mop- one inch thick ghould be cooked he mlnutea .A ate-k one Inch thick should be cooked eight minutes. Season and serve on a hot Mount. BAKED PORK CHOP: AND POTATOES Mrs. H. I. Snyder Arrange thittlrartimsd pontoon In a (ac,','?',', ”awning with an and pepper, about I an». ot ttttMy- jchopped onion, and a dmuretrtapoon of use between Atu, layers. Cover 'ortttt water and we % hour. then Pre an)" ovor potatoes. hula: trimmed on the mt. When chop are ‘brown on one side, turn, and do not Diane oven too hot. his 1% hours. CHICKEN A LA KING Mrs. G. Liphardt t green pepper 4 or 5 fresh muhrooms % pt. cream 1 red pepper 1 cup shredded breast of chicken cooked P Let dimmer 4 or 6 min. Remove from dire, and 2 eggs. yolks whipped with a % cup cram. Do not hot] after adding egg. Remove extra. In from meet. He“ a frying pan very hot, rub slightly with some ot the m. Sear tho meat on both sides, then cook more slowly, turning every ten seconds. Stand chops up on edge to brown. Keep the pan free from at. Then time for non- brolllng la the same as tor browns. l "rugrh- 'atlMtrd'hS'.t no)“. tl2tlT,'tl2'2ult ' '/tittitittitki __ ’7 f a. m a! w tn- 3M” {NWRINID INN“. yith m" EaaidTiarrr'k" PAN-BROHJNG Till WATIILOO CIIONICLI % team. baking powder 14 tour». salt % “up. butter 1 cup ttour Milk or water to make a not! dough Drop In spoonfuls Into new about fifteen minutes before serving. Cat a slice of ham about an inch thick, and soak tor 2 hours in cold water. Dry it. Trim " the thin lay- er of rind. Then trim " the tat. Put the fat. together with a until onion, through the food chopper. Mix together on ablsp. ot floor (level) and % teen. dry musurd and nah into the ham. Lay the hem in a casserole or other dish with a tuttttr-ttttug cover, spread over it the mixture of tat and onion. Lay on this , or 4 cloves. Barely cover the ham with a mixture ot equal parts ot milk and water. Cover the dish tightly, and bake in a slow oven from 1% to I hours. When done, scrape ott the mixture that is on top or the ham ,end with a mute litter. so as not to break the slice, remove the ham to a hot putter. Boil up the gravy end - a Yew drops of Kitch- en Bouquet. 8min it into the dish from which it will he served. Sur- round the ham with neat little mounds of buttered spinach and whipped potatoes, and serve very hot with the gravy. 3 lbs. beef, chopped tint) 3 eggs 2 cups breadcrumbs 1 cup sweet milk 1% cups not or butter Pepper .9311. and cage to Bake. It's Klaehn’s Quality Meats WatZrloo 7 Bar: P. & G. Soup .......... as: Hannah Sauerkraut. lb. .. " Homo-lode limo lent, lb. Ila Bod Pot but. lb. .... Dc-Ile Klaehn’s Meat Market King St. S. - M I Clyhick’s China.' Gift Shop " King at. Wat. Kitchener unusual) HAM mm Luck Bauer BEEF LOAF .3. - M an "Am ---ANDGmBormtmNCnoN... attinamdh-armmd-rat-s "te8rmmrNtB-amgraL-atrriat Chop diner, lean, raw beet; add 1 temp. salt, pepper. a few drops of onion juice. Shape Into small flat cakes and pan-broil. 1 Take a veal steak from the round, ‘cut out the bone and all the tat. Cut jlnto pieces the desired size, dip in egg and breadcrumbs. Fry until I. light brown, then pour over the meat % cup ot milk ,cover and cook over a. low name for 1 hour. The milk would all be absorbed by the meet. When Milk is required tttsrrirnrat.w." mm “Never mind, Joe, the fish are just as fresh at Quality Fish. Market “Ki-cw. Buehlers Sell Only BABY BEEF BUEHLER BROS. LTD. HAMBURG STEAK In. B. c. Tweed ANDlrmBm'rtm'mmaxrENgoy GOODEATING Take a piece ot round out and with the edge ot a plate pound In it as much flour " will work In. Fry bmwn Md water enough to cover and let simmer very slowly until tender. Season with salt end pepper to taste. 2 eggs 1 pt. sweet milk Bake 20 min. 1% cups flour % temp. salt YORKHIRE PUDDII; HUNTER'S STEAK Supplies the Best. --Phoae " PAGE “I