1 tin baked beans, 1 cupful sour milk, 1 tablespoonful chopped onion, ½ cupful syrup, 2 slices bacon, ½ teaspoonful dry mustard, ½ teaspoonful black pepper, 1 teaspoonful salt, 1 teaspoonful Worcester sauce. (Enough for four persons.) Drain beans, save half a cupful of liquid to mix with the rest of the ingredients. Place in casserole. Arrange bacon slices on top.

Bake in a moderate oven (350°F.) for one hour.


Cook in as little water as possible. When tender and dry, add one teaspoonful horse-radish and cream cheese sauce. If cabbage is used, cut into slices before cooking.


Roll pastry into a thin sheet, dust thickly with shredded cheese. Sprinkle with salt and paprika and lay another layer of thin pastry on top. Cut into strips and roll with the fingers. Brush with egg and bake in a quick oven (480°F.) until crisp and brown.

CURRY 2 tablespoonfuls curry powder, 2 medium diced onions, 1 dessertspoonful mixed dried fruit, also left-over meat, or prawns, or egg or vegetables. (Enough for four persons.) The secret of curry is to fry the onions well before adding the rest of the ingredients. Next add the curry powder, then the other ingredients slowly, one at a time. Make a gravy from flour and gravy browning, add to the curry and onion mixture.

Curry can be eaten with creamed potatoes or macaroni, but best of all with rice.

When cooking rice be sure to wash it twice, draining the water from it, and boiling it in a third lot of water. Each grain of rice should be separate. Serve it cold, or at blood heat, with curry.