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BRILLO cleans any surface twice as fast and five times more easily, because the BRILLO cross- stranded 3—edged fibre pads used with iust the right amount of BRILLO pure vegetable and mineral soap—scaur, clean and polish in one easy operation. When through,iusi rinse out the pad and use it again and again. Here's real economy.

Sold at Vloalwi-si1h,|(rug¢ mi all 10:, 15:

and 15: stern; and II lending dcputmrril, hard»

won and smcery ltotu. BRILLO MFG. CO. Monbul.

ECONOMY SIZE . ..15 ? New 5 Vad: instead or 4i

H SEHOLD SIZE 35

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Mushrooms in I plquarit sauce, served on toast, with bacon garnishing

‘ HAVE so many ideas in the Home Service Bureau, about the types of dishes we would

like to discuss for Spring, that it was finally decided that I should offer our readers this month a. pal pourri of tempting recipes, for the sort of dish that will tease a fickle appetite, and interest hoth the cook and those for whom she prepares it.

It is the meal that introduces some- thing new, the treat that appears with the Spring itself, or the novelty that results from culinary ingenuity, which will act as its own tonic and appetizer. Mushrooms, for instance, appear in variety at this time of year, and there are many delicious ways to prepare them-— we will give you just one of our Home Bureau favourites, :1 most savoury dish. It shares the honours of our picture by the way, with "Trills", the Home Bureau's canary. (There were l1 few tense moments, when our photographer was making this photograph, a time exposure would '"I‘rills” stay on one perch, or flutter about in his cage so that he would look like in whole flock of czinarii-Ls? You will agree, I think, that he behaved almost as well as the stat! member in the foreground!)

These dishes, all favourites with us, are sufhciently practicable to recommend themselves to our busy i'eiillers—nnd attractive enough to intrigue them.

SAVOURY MUSHROOMS

FOR this dish, we make a smooth hi-own sauce, with highly flavourful additions; we serve the mixture on toustvor on piping hot baking powder biscuits.

We trim and peel our mushrooms and cut all’ the slightly less tender stems,

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stewing them in a little of water, which we use then in making our sauce. We bring up the quantity of liquid to 1% cupfuls by using additional boiling water in which we have dissolved a little meat extract or extract of vegetables. The mushrooms we slice and sauté in a little butter, frying with them about 3 tablespoons each chopped onion and green pepper.

For the sauce, melt 3 tablespoons of butter and blend into it about 4 table- spoons flour; we want a sauce of medium thickness, but use a little extra. flour because we want to brown it well, and browned flour has less thickening power. Brown well without burning. then stir in 1% cups liquid—the mushroom stock and meat or vegetable extract: stir constantly until the sauce is smoothly thickened. Add pepper and salt or celery salt to taste. Add the fried mushrooms, green pepper and onion, and when hot, serve on hot buttered toast or split and buttercd_biscuits. And by all means serve crisp fried bacon with them- tho only possible improvement.

HOT HAM CASSEROLE

THIS is one of ourizivourite methods of b ‘rating u_p cold cooked ham, baked oi-

oi e . Slice the ham as thin as possible :“%“”‘“}§° *1 Eencrous layer in a greased

‘{ "E dish: Sprinkle over this ii. little minced onion and some celery cut lfllfly line. On this arrange 2 cups of

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