Dandelion

Select, wash and dry, nice young dandelions. Put in pot of boiling salt water, with piece of salt pork. Cook until tender, drain, and serve hot with vinegar or any desired sauce. - Mrs. Martin Buggeln, Williams, Ariz.

Stuffed Mangoes

One pound mangoes, one pound hamburger steak, one-half pound cheese, two large or three small tomatoes, two or three crackers, one onion, one small chili, salt to taste. Remove seeds and veins from mangoes, stuff and bake. - Contributed.

Leftovers, Spanish

Take cold roast left over from Dinner, cut fine; place in pan and fry brown, cut onion and chili, pod and put with the meat, then add tomatoes and spaghetti and a little water, and let it boil one-half hour. - Mrs. A. Willson, Williams, Ariz.

Macaroni And Cheese

Cook macaroni in water in double boiler for about one hour. Grate dry cheese. Put a layer of cooked macaroni on bottom Of bake dish, then a layer of grated cheese. Over this pour milk in which an egg has been beaten. Fill the dish with alternate layers of cheese and macaroni with needed moisture, and when filled put seasoned cracker crumbs on the top, with moisture and pieces of butter. Bake and serve hot. - Mrs. Wm. F. Der-mont, Williams, Ariz.

Silver-Skinned Onions In Cream

Remove skins from one quart of silver-skinned onions. Put in a saucepan, cover with boiling water, add one-half table-spoonful of salt and boil for five minutes, then drain. Again cover with boiling salted water and cook until soft, but not broken, and drain thoroughly. Melt three tablespoonful of butter, add three tablespoonfuls of flour and pour on gradually one cupful of scalded milk and one-half cupful of cream. Add onions to sauce and let stand twenty minutes. Season to taste with salt and pepper. - Contributed, Williams, Ariz.

Creamed Onions

Select medium small even sized white onions. Cook in boiling salt water until nearly done; drain off water. In saucepan put one tablespoonful each of flour and butter, brown nicely, add one cupful beef stock, put in the cooked onions, and let it come to a boil, season to taste. About fifteen minutes before serving, add one cupful rich sweet cream. Serve very hot. - Miss Charlotte Wickstrom, Hartford, Vonn.

Parsnips

Clean and peel medium sized parsnips, cook until tender in boiling water. Have skillet with hot butter and fry parsnips brown. Serve hot. - Mrs. Wm. F. Dermont, Williams, Ariz.

Boiled Rice

Cook in double boiler with water enough to cover. When puffed up. add sweet milk and finish cooking. Served hot with cream, sugar and nutmeg sauce. If any should be left, use it next day in a pudding or in soup. - Mrs. Wm. F. Dermont, Williams, Ariz.

Spinach

Take three slices of bacon, put in kettle, let fry brown, put spinach into the hot kettle, one cup of water, or just enough to keep it from burning,-cover tightly and let simmer until tender. - Mrs. Ed Du Boise, Terlock, Calif.

Italian Spaghetti

One-fourth pound bacon diced, one onion cut fine, one and one-half pounds hamburger steak, one-fourth pound spaghetti, one tablespoon chili, one can tomatoes. Fry bacon, add onion and fry until slightly browned, then add hamburger steak and fry until thoroughly cooked. Boil spaghetti and drain off all water. Mix all together and season to taste. Pour one can tomatoes over this. Bake in covered pan for two hours. - Mrs. Ritter, Williams, Ariz.

Brussel Sprouts

As a vegetable, trummed, thoroughly washed, thrown into boiling water and salt, and a small piece of common washing soda. Drain. Boil in a saucepan with the lid off about fifteen minutes, then turned through a colander and drain. Serve with butter sauce or mayonnaise. - Contributed.

Jellied Vegetables

Soak two level tablespoons gelatine in one-half cup cold water; add one-half cup of vinegar, juice of one lemon, one pint boiling water, one-half cup sugar and one teaspoon salt. Strain and when beginning to set add two cups celery cut in small pieces, one cup chopped cabbage, and one red pepper chopped. Turn into mould and chill. Other combinations are made with French peas, cucumbers, nuts, etc. - Mrs. C. F. Philbrook, Bisbee, Ariz.