Pecan Nut Loaf

Mix one cup hot boiled rice, one cup chopped pecans, one cup cracker crumbs, one beaten egg, one cup milk, one and one-half teaspoons salt, one-quarter teaspoon pepper, one tablespoon melted butter. Cover. Bake in moderate oven one hour. Mrs. Oudhoff.

Rice And Olives

Combine one cup cooked rice, one-half cup small peas, one-half cup sliced stuffed olives, seasonings, thin white sauce. Cover with bread crumbs. Heat in oven. Alice Howe.

Royal Scallop

Make White sauce of three tablespoons flour, few grains pepper, three tablespoons butter. Add four to five finely chopped hard boiled egg whites. Pour into buttered baking dish. Add one pound ground boiled ham, mashed egg yolks. Cover top with a few bread crumbs. Moisten with little milk. Bake. May be made in advance and reheated thoroughly. Serves six. Beulah G. Lee.

Scrambled Eggs A La Cavour

Saute in butter about three tablespoons thinly sliced fresh mushrooms, add three-quarters cup medium diced fresh tomatoes. Heat thoroughly. Drain off tomato juice. Add three beaten eggs. Fold over slowly as in scrambling. Season with salt, pepper, chives to taste. Serve on hot buttered toast.

Irene Johnson.

Spaghetti, Southern Style

Boil one package spaghetti until tender. Cut up eight slices bacon in small pieces and fry. Add two onions and fry. Add one pound ground round steak, one green pepper, two cans tomato soup. Simmer a few minutes. Alternate layers of spaghetti and mixture, having spaghetti on top. Cover with one-quarter pound of grated cheese. Bake an hour. Serves eight. Mildred L. Lucius.

Spanish Rice

Mix one pound ground beef, two cups boiled rice, one tablespoon green pepper, one tablespoon onion, one tablespoon celery, two cups canned tomatoes, salt and pepper to taste. Bake in well greased casserole forty minutes in medium oven.

Dressing and Dumplings

Potato Dressing

Mix two hot mashed potatoes, one and one-quarter cups soft bread crumbs, one-third cup butter melted, one egg, one teaspoon sage, one and one-half teaspoons salt and pepper, one finely chopped onion.

Mrs. H. E. Bunn.

Shoestring Dumplings

Beat two eggs until thick and lemon colored, using flat egg beater and shallow aluminum pan. Add one-half teaspoon salt, one cup cold water. Beat until smooth. Add gradually, enough flour to make batter rubbery but not too stiff. Tilting pan so that a small portion of batter projects over edge, slice into at least three quarts boiling water. To prevent batter from sticking to knife, dip knife into water between cuttings. When dumplings come to top they are cooked. Alternate cutting and skimming continuously. Dumplings are delicious cut into chicken fricassee, or scrambled with eggs, or as a substitute for potatoes. Mrs. A. P. Heinze.

Never Fail Dumplings

Break one egg into measuring cup. Fill cup with milk. Sift two cups flour, two rounded teaspoons baking powder, one teaspoon salt. Combine. Drop from spoon. Boil twenty minutes, covered. Mrs. O. E. Vrooman.