A Rice Course For A Green-And-White Luncheon

Put one cup of rice and one cup and a half of boiling water in a small tightly covered stewpan over the fire, and let it boil rapidly without raising the cover until the steam from the rice lifts the cover. When done, the rice will be full of steam holes. Season with salt, pepper, and butter. Drain the liquor from a can of peas, rinse them in cold water; put on to heat, with one tablespoon of butter,' salt, pepper, and sugar to taste.

Arrange a portion of rice on a lettuce leaf, making a slight depression in the centre, into which pile a portion of the peas. Sprinkle a little grated cheese over the whole.

Mushrooms. Campestris

Clean, peel the caps, and broil from six to ten minutes. Cook the gill side first. When done, spread at once with butter, creamed and flavored with lemon and parsley.

Baked Mushrooms

Place the caps on toast, spread with prepared maitre d'hotel butter, and bake in a covered dish from twelve to fifteen minutes.

Fried Green Tomatoes

Cut off both ends from nice, large, green tomatoes, cut in thin slices; roll them in flour, and cook them in hot butter in the frying-pan. Sprinkle with salt, pepper, and sugar, and cook until brown. Fry a sliced onion with them if you like the flavor. Serve them with fish-balls.

Potatoes Au Gratin

One cup white sauce, one pint cold boiled potato dice, one-half cup cracker crumbs moistened with one tablespoon melted butter, and one-half cup cheese. Put potatoes, cheese, and sauce, two layers of each, in buttered baking dish, cover with crumbs and bake fifteen minutes.

Potatoes Warmed In Stock

Cut into half-inch dice, or into thin slices, enough cold boiled potatoes to make one pint. Season well with salt, pepper, fine-chopped parsley, and one teaspoon of lemon juice. Cook one sliced onion in one tablespoon beef dripping until you have a strong odor of the onion, but do not burn them. Add the potatoes, and cook a few minutes, or until slightly browned; toss them up and brown again, then add one cup of corned beef liquor, and let them simmer until the liquor is nearly absorbed. One-fourth part of cold beet and vinegar may take the place of the parsley and lemon, to make another variety.