Sweet Potato Croquettes

Boil, peel and mash about 6 good sized sweet potatoes. Add salt, pepper and 1/2 cup milk or cream. Mold into small cones, place in a pan, pour melted butter over them and bake brown in the oven. Mrs. D. B. Harvey.

Candied Sweet Potatoes

Boil, pare and slice sweet potatoes lengthwise. Place in a buttered baking dish; butter each slice and sprinkle well with sugar. Add 1/2 cup water and cook until syrup is candied and the potatoes are brown.

Mrs. D. A. Lehman.

Sweet Potatoes With Marshmallows

Sweet potatoes may be prepared as above and when almost ready to serve place marshmallows on each slice; put back into oven until marshmallows are soft and browned. Not quite so much sugar is needed.

Or, cook and mash sweet potatoes, and season with salt, pepper and butter. Add a little milk and beat until light. Put into a buttered casserole, place marshmallows on top and brown in the oven.

Salsify Or Vegetable Oyster

Scrape, slice crosswise in 1/2-inch slices, and drop into cold water at once so salsify will not turn dark. Drain; cover with boiling water, boil slowly 45 minutes, drain and cover with 1 cup White Sauce II. Simmer 5 minutes and serve.

The creamed salsify may be turned into a baking dish covered with buttered crumbs and browned in the oven.

Salsify Croquettes

1 Quart boiled and mashed salsify, 2 eggs, 1 tablespoon melted butter, 1 teaspoon salt, a little pepper, 1 cup flour, 1 teaspoon baking powder. Add the well beaten eggs to the mashed salsify, add salt, pepper and melted butter and flour sifted with baking powder. Mix all well together and drop a tablespoon at a time in deep fat.

Other Ways Of Using Salsify

Salsify makes good mock oyster soup. It may also be escalloped as oysters with cracker crumbs, salt, pepper and butter.

Squash

Cut squash in halves and take out seeds. Put in a dripping pan with the skin side down and cook in the oven until tender. In this way all the hard work of cutting up the squash is avoided. When tender scrape the pulp out of the shell. No water is used in cooking this way, so there is no need of cooking it down, which is such a slow process.

Fried Summer Squash

Cut a tender squash into slices a little less than 1/2 inch thick and dip into well beaten egg which has been salted and peppered, then into cracker crumbs which have had salt and pepper added. Fry in plenty of fat very slowly. Serve with fresh stewed or ripe fried tomatoes.

Miss Lena May Sherman, Chicago, 111.

English Rice

1/2 Cup rice, 1 cup pecans, 1 cup cooked tomatoes, 1 salt-spoon salt, dash of pepper. Wash, boil and drain rice; strain the tomatoes and add to them the seasoning. Put a layer of rice in the bottom of a baking dish, then a layer of nuts, then rice, then nuts again until the entire quantity is used, making the last layer of rice. Pour the tomatoes over this and bake in a moderate oven 30 minutes.

Mrs. D. B. Harvey.

Porto Rican Rice

Cut about an inch and a half cube of salt pork into small cubes and fry out. Into this fat put 1/2 cup of dry washed rice and stir until thoroughly mixed with grease and hot through, then cut up a medium sized tomato and small onion into this. Season with salt and pepper. Cover with hot water and cook until almost dry.

Mrs. C. D. Stilwell.

Rice And Pineapple

1 Cup rice, 2 cups boiling water, 1 teaspoon salt, 1 can pineapple. Wash rice, drain, and add to boiling water and salt and steam 1 hour. Add juice from pineapple and steam 15 minutes longer. Remove from fire, add pineapple cut in small pieces. Serve hot or cold, with or without cream.

Rice Fan-Tan

Cook 1/2 cup of well washed rice in 1 pint of milk until very soft. Stir in a heaping tablespoon of sugar and 1 well-beaten egg and remove at once from the fire. Mix in 1 cup of assorted candied fruits - cherries, apricots, and pineapples - and turn into a shallow, well-buttered pan to cool. When firm cut into strips about 1 1/2 inches wide and 3 inches long; dip in egg and bread crumbs and brown delicately. on both sides in butter. Drain, dust with powdered sugar and serve hot.