rcestershire sauce, 1 cup
of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two cups
of spinach, to which has been added one-quarter cup of vinegar, 2
tablespoons of fat and one-half teaspoon of salt. Cover with other
half of bean mixture. Bake 20 minutes.

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

1 cup macaroni
1 cup peas
1 pint tomatoes, juice and pulp
1 cup grated cheese
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1/8 teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and one
teaspoon of salt; drain. Melt fat, add flour, salt and cayenne.
Gradually add tomatoes and when at boiling point remove from fire,
add cheese and peas. Place macaroni in greased baking dish, pour sauce
over it and bake 30 minutes.

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

1/2 cup rice
1 cup cheese
1 cup corn
1-1/2 cup milk
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add
milk gradually. When at boiling point add other ingredients. Place in
baking dish and bake 45 minutes.

FISH AND VEGETABLE CHOWDER

3 lbs. fish
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped salt pork
1 teaspoon salt
1/8 teaspoon cayenne
1 cup peas
2 cups cold water
2 tablespoons fat
2 tablespoons flour
1 cup diced carrots
1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold
water. Simmer 15 minutes; strain. Cook onion and salt pork until
brown. In kettle place layers of fish and mixed vegetables. To water
in which bones, etc., have been cooked, add the seasonings. Mix all
ingredients. Cook forty minutes, slowly, covered.

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

1 smoked haddock
1 cup samp, which has been soaked over night and cooked until tender
1 quart water and 1 teaspoon of salt
2 teaspoons horseradish (grated)
1 pint tomatoes
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over
fish. Let stand one-half hour, pour off liquid. Place fish in baking
dish. Place samp on fish. Mix other ingredients and pour on top. Cover
and bake three-quarters of an hour.

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

1 cup cooked spaghetti
2 cups bro