Rice With Cheese

Boil the rice tender in plenty of salted water; drain and put into a pudding dish; alternate layers of rice and grated cheese until the pan is full. Have a layer of cheese on top. Dot with butter and nearly cover with milk. Bake to a nice brown. - Maude G. Schwender

Tomatoes Des Oeufs

1 small tablespoon butter 1 large teaspoon onion chopped

1 can tomatoes (or less)

Salt, pepper, paprika and chopped green peppers

Add 5 eggs and when nearly poached, pick up with a fork until all are well mixed. Add 1/2 cup grated cheese, serve on toast. This can be made in the chafing dish.

Corn Pudding (Southern Style)

Grate 1 dozen ears firm corn, add 1 cup milk, 2 tablespoons butter, 3 eggs beaten separately, 1 tablespoon sugar, salt and pepper to taste. Add whites of eggs last and bake in quick oven. - Mrs. E. H. Ball

Macaroni Souffle

Season 1 cup white sauce with 1 teaspoon chopped parsley and little onion juice. Stir in 1 cup boiled macaroni chopped rather coarse, then the yolks of 2 eggs beaten light, folding in the whites of 2 eggs beaten stiff and turn into a buttered baking dish. Sprinkle with 1/2 cup soft crumbs mixed with 2 tablespoons melted butter and bake in a moderate oven about 20 minutes or until firm in the center. - Mrs. H. M. Carle

Fried Tomatoes

Cut firm, large, ripe tomatoes into thick slices, more than 1/4 inch thick, season with salt and pepper, dredge with flour, roll in egg and crumbs and fry them brown on both sides in hot butter and lard mixed.

Scalloped Cauliflower

Break the cauliflower into small sprigs and cook in boiling water, salted, until tender. Place the pieces in a buttered pudding dish and pour over them a sauce made as follows: Mix well together 1/2 pint bread crumbs, 1 pint sweet milk, 1 beaten egg, 2 teaspoons salt and a little pepper. Bake until slightly brown. 1 cup diced chicken or veal added to the sauce makes a great improvement. When this is used, allow an extra cup of milk and a little more seasoning.

Boiled cauliflower may be served in a shallow dish and covered with a cream or Hollandaise sauce, or add a little grated cheese and cover with cracker crumbs, moistened with melted butter and bake until crumbs are brown.

Fried Eggplant

Cut eggplant in slices 1/4 inch thick and soak for 1/2 hour in cold water with 1 teaspoon salt in it. Have ready bread crumbs and 1 egg beaten; drain off water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them and fry them in butter to a light brown. The frying pan must be hot before the slices are put in. They will fry in 10 minutes.

Baked Beans

Soak 1 pint beans in cold water over night. In the morning drain, cover with fresh water and heat slowly, keeping water below boiling. Cook until skins burst when blown. Drain off water and put in baking dish. Scrape and scald 1/2 lb. salt pork cut in dice on top. Put with beans, having beans on top and bottom. Mix:

2 tablespoons molasses 1 teaspoon mustard

1 teaspoon salt

3 tablespoons brown sugar

Cover with boiling water, baking all day, add water if beans become dry. Cover at first, but remove cover last half hour and brown top.

Scalloped Tomatoes

Season 1 quart tomatoes with 1 teaspoon salt, 1 salt-spoon pepper, 1/2 cup sugar and a few drops onion juice. Butter a deep dish and sprinkle with fine crumbs. Pour in the tomatoes. Moisten 1 cup cracker crumbs with 1/2 cup melted butter. Spread over the top and brown in the oven. Raw tomatoes sliced may be used in layers, alternating with crumbs and seasoning.

Boiled Cabbage

Cut a head of cabbage in 4 quarters. If this recipe is followed exactly, this much despised vegetable will be found very acceptable and its odor will not be perceptible through the house.

Cut the cabbage into 4 quarters, cut away the hard core. Wash it well in 2 changes of water and place the pieces, open side down on a colander to drain. Have a very generous amount of water in a large saucepan or pot. Let it boil violently; add 1 tablespoon salt and 1/4 teaspoon baking soda, put in the cabbage 1 piece at a time so as to check the boiling as little as possible. Let it cook for 25 minutes. Turn it into the colander and press out all the water. Put into a saucepan: 1 tablespoon butter, 1 heaping teaspoon flour, 1/2 teaspoon salt and a dash of pepper; add slowly 1/2 cup milk and stir till smooth; then add the cabbage. Cut it into large pieces with a knife and mix it lightly with the sauce. If the cabbage is free from water, the sauce will adhere to it and form a creamy coating.