Here is a chop suey with meat said to be the real recipe for the dish.

Chop Suey with Meat

1/2 pound of meat, beef or pork 4 celery stalks, chunked 1 can of bean sprouts 2 onions, sliced 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon soy sauce

3/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic salt

1/8 teaspoon garlic 2 tablespoons oil

Saute the meat in the oil. Add vegetables, quick frying over high heat for 5 minutes. Combine remaining ingredients, blending thoroughly. Add to saute; should thicken in 2 to 3 minutes. Serves 4.

While the apples are in good supply, make up some bread to put in the freezer and some for summer sandwiches.

Apple Bread

1/4 cup shortening

2/3 cup sugar 2 eggs 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 1 cup finely chopped, peeled apples

1/2 cup chopped nuts

Cream together shortening and sugar. Beat in eggs, one at a time. Sift flour with baking powder, soda and salt. Add to creamed mixture with apple. Stir until just blended. Mix in nuts. Do not beat. Pour into greased loaf pan (8-by-4-by-3-inches). Bake in a moderate oven, 350, for 1 hour or until done. Remove from the pan and cool thoroughly. Use plain, with butter, peanut butter, jelly or cheese filling.

Vietnamese-style Salad 1 small head of lettuce

1/4 pound bean sprouts 2 tablespoons soy sauce 2 tablespoons salad oil

1/4 teaspoon salt

1/4 cup water

1/2 teaspoon sugar 3 tablespoons vinegar Pepper to taste

Cut lettuce into small 1-inch pieces. Toss lettuce and bean sprouts in oil. Let them stand while mixing the rest of the ingredients thoroughly. Pour over salad and mix 1/2 hour before serving. You may add thinly sliced onions or spring onions (scallions).

This New England Clam Chowder is made with bacon rather than the way we made it at home.

Clam Chowder 4 slices bacon, chopped 1 large onion, chopped 4 medium potatoes, diced 2 cups of water 1 teaspoon salt

1/4 teaspoon pepper 2 cans minced clams Clam liquor 1 quart milk 3 tablespoons flour

Cook bacon until crisp and remove with a slotted spoon. Saute onions in bacon fat. Add potatoes, water, salt, pepper and clam liquor. Cover and simmer for 15 minutes. Mix flour with 1/4 cup of milk to make a paste. Add paste and remaining milk, cooking until soup thickens and is just below boiling. Add clams and heat until piping hot, but not boiling. Ladle into bowls and garnish with bacon cubes.

Brownies are a good item to take for any occasion.

Brownies 4 eggs, beaten 2 cups sugar

1/2 teaspoon salt 4 squares melted chocolate 1 cup oil 11/3 cup flour 1 cup chopped walnuts 2 teaspoons vanilla

Beat eggs. Add sugar and salt. Add vanilla, melted chocolate and oil. Mix well. Add the flour. Mix and stir in the meats. Spread in a 9-by-13-inch pan and bake at 350 F for 30 to 35 minutes or until they test done. Mark the cutting lines when brownies are removed from the oven and cut when cool.

These sweet, crisp, transparent cucumber chunks will spark up the winter meals to go with pot roast, stews and the like.

Company Best Pickes 10 medium size cucumbers 8 cups sugar 2 tablespoons mixed pickling spices 5 teaspoons pickling salt 4 cups cider vinegar

Cover whole cucumbers with boiling water. Allow to stand until the next morning; drain. Repeat this procedure for the next four to five days. The next day, drain and slice into 1/2-inch pieces. Combine sugar, spices, salt and vinegar. Bring to boiling and pour over the cucumbers. Let stand for two days. On the third day, bring the mixture to a boil and seal pickles in hot, sterilized jars. Makes approximately 7 pints of pickles.

Note: If scum should form on the days that the cucumbers are in boiling water, drain, repeat the boiling water even if you have to do it a couple of times a day. This will not harm the cucumber. This happens sometimes when the weather is real hot.