Show Handy Recipes By Louise Palmer Weber Hungarian Goulash Will Wm serve six people Two pounds ind nd of or beef beet a little flour two ounces It lt pork two cups tomatoes one stalk lery two wo bay Icay leaves ono 9 I hole cloves six peppercorns one ono ado mace Cut beef beet Into Inlo two-Inch two and sprinkle with flour Fry Lit It pork until light brown add beef beet id d cook slowly lowly 35 minutes stir occa- occa Cover with water and rimer sImer rim sIm- er cr two hours season with salt suit and upper From the vegetables and spices ake a. a sauce as follows Cook In suf- suf water to cover for 20 minutes eh Leif rub tub through a sieve and add to tome pine linC me of ot the stock In which meat was Thicken with flour using two moistened with cold war wa- wa r t to each cup of ot liquid salt and Serve meat on large platter Ith sauce poured over it Potatoes and green peppers booked cooked uni un- un L i tender and cut into small pieces or irroW stripy strips complete the dish Potatoes a 3 la Pare boll and mash six potatoes of ot edlum size then season with pepper id nd salt silt Add two tablespoonfuls of ot otter alter and sufficient cream or milk to ake the mixture of the consistency sought for tor In mashed potato i iThen Then Mien thoroughly beaten add ono ono- I ird of an onion grated crated or a a. table- table I of ot onion juice one table- table of ot chopped parsley and four tour of oC finely chopped ham I ut tit the mixture Into a buttered pUd- pUd ng ing dish cover the top with half haIr a I ip Jp of or cracker crumbs that have been into one-fourth one of ot a cup of at butter and bake about 15 min min- Les tes Use an aluminum pudding pan for forIs foris Is ils recipe to recipe to be sure that the tho pota pota- ItS ies will n not t burn and stick to t the se side t f the pan as they frequently d do dowhen when aked in an enameled pan aked Sausage With Sage Dressing Take Tale one ono quart stale bread broken to ito small pieces to this add one melum me- me lum fum um sized onion one green sweet epper chopped fine one tablespoon round sage salt Fait and pepper to taste ver this pour enough boiling water nater waters s i make mako a stiff paste put In buttered qan nc dish and place one Find ind one- one alf lt poun pounds s sausage e bulk hulk or link on ip ip p. Bake Balce in hot oven o 15 11 minutes ion remove and skim wl what tt ou ju possibly can and amI add to your Cr ig b Jar Turn sausage over oyer and bake 3 i minutes longer It Is thin n a beau beau- ful brown and ready to serve ser j FIs Fish Pudding One lOne cup of ot fresh bread crumbs two ong butter two eggs elg one ta- ta on chopped parsley pursley white sauce o no o and one half pounds whitefish one ap up p milk ml lt salt satt and pepper to tas ta taste tr te one lemon juice Boll Boil fish remove skin and amI bone and lop bop op it Add crumbs par parsley lc season season- 8 s milk butter melted and e eggs s well wen eaten Turn into buttered mold cover r Uh th buttered paper and steam for one our T Turn rn out on a l. l hot dish pour pour trite t sauce auco over OYer and und decorate with sliced dlce lemon t j Hot Not Roast Beef Sandwich lIvo of or bread brood rare roast beef beet brown navy ravy vy Slice hot rare roast beet beef thinly id td d place between slices of at bread Pour Vcr ver Jer it brown gravy and serve hot Otis H is If a a. v ry attractive and II 1 h. h s |