American Rice

4 cups cooked rice 1 green peppe.- or pimento

1/2 cup tomato

1 cup ground cooked ham Salt

Ham should be coarsely ground. Heat all together. Best of all rice dishes.

Creole Rice With Chicken

2 cups cooked rice 2 cups chicken gravy 1/2 cup tomato pulp

2 cups diced, cooked chicken 1 cup peas 1 minced onion

Cook all together ten minutes.

Philadelphia Scrapple

6 cups broth

2 cups diced meat

2 cups corn meal 1 1/2 teaspoons salt

Make a mush with the broth and meal, adding the salt if broth has not been salted. Stir in the minced meat and cook in double boiler or tireless cooker three hours. Serve hot with gravy; or mold, slice, and fry like mush. Chicken is preferable, altho pork or beef may be used. The broth made from the carcass of a turkey together with the bits of meat clinging to it make a very acceptable scrapple.

Baked Hash

3 cups potatoes 3 cups meat 2 cups brown sauce or gravy

1/2 cup tomato pulp (if desired) 1/3 cup crumbs 1 tablespoon onion Salt

Run cold cooked potatoes, onions and meat through coarse knife of food chopper. Mix together all ingredients except crumbs; turn into a greased baking dish, sprinkle with the crumbs, and bake twenty-five minutes.

Chicken Or Beef Pilaf

4 cups cooked rice 2 cups diced meat 1/2 cup brown sauce or gravy

1/2 teaspoon celery salt

Salt

1/4 cup crumbs

Line a greased mold with steamed or boiled rice. (If rice is boiled it must not be flushed or it will not hold its shape). Fill the center of mold with the rest of ingredients, mixed together, cover bottom with remaining rice and steam forty-five minutes.

Salmon, Tuna, Or Gravfish Pilaf

4 cups cooked rice 1 cup White Sauce No. Two

1/2 teaspoon salt

1/4 cup crumbs

2 cups salmon

Follow directions for Chicken or Beef Pilaf.

Creamed Salmon And Peas

2 cups salmor 2 cups White Sauce No. Two

2 cups peas 1 teaspoon salt Wafers or toast

Add salmon and peas to white sauce, seasoning with the salt. Heat well, and serve in vegetable dish. At table serve over crisp wafers or toast.

Creamed Chip Beef And Peas

Follow receipt for Creamed Salmon and Peas, substituting 1 cup chip beef for the 2 cups salmon.

Escalloped Salmon Or Gray Fish With Potatoes

2 cups fish

2 cups White Sauce No. One

1 cup crumbs

2 cups potatoes 1 teaspoon salt

Into greased baking dish put alternate layers of fish and diced cooked potatoes, sprinkling each layer with a few crumbs. Over them pour the white sauce, finish with crumbs and bake twenty-five minutes.

Vegetable Goulash

2 cups potatoes 1/4 pound sausage 1 1/2 cups water 2 cups cabbage

1 1/2 teasporns salt 2 tablespoons cheese 2 tablespoons crumbs

Run the uncooked potatoes and cabbage through the coarse knife of the food chopper, add all other ingredients except the cheese and crumbs. Simmer until tender, turn into baking dish, sprinkle ground cheese, then crumbs over the top. Bake in a very slow oven ten minutes, or until cheese is melted.

Dried Beef Chowder

1 cup dried beef

2 cups diced potatoes

(cooked) 1 teaspoon onion juice

2 cups White Sauce No. Two

1 teaspoon salt

2 cups croutons

Heat first five ingredients together and serve over the croutons.