Spanish Shrimps

One pound picked shrimps, 1 1/2 cups boiled rice, 6 tablespoons Snyder's catsup, piece of butter size of an egg. Melt butter, add shrimps, rice and catsup. Heat thoroughly. Serve hot on toast or in patty cases. - Mrs. L. A. B.

Polenta

Add 1 tablespoon of butter and 1 teaspoon of salt to 3 pints of boiling water; sprinkle in 1 pint of cornmeal and cook for an hour, stirring frequently. Fill a dish with this, alternating with 1 cup each of gravy and tomato sauce. Cover with grated cheese and bits of butter and brown in oven. - Mrs. J. H. B.

Spaghetti Italian

Cook until tender 1 large cup spaghetti in double boiler. The spaghetti to be well covered with boiling salted water. Cut 1 large onion, 1 clove garlic, 1 long sweet pepper into a frying pan in which a generous piece of butter has been melted. After these have browned a little, sift 1 heaping tablespoonful of flour, smooth well with the spoon and allow to brown lightly. Peel and cut 4 medium sized tomatoes into these ingredients and let simmer slowly for about 15 minutes. Drain the spaghetti and pour into the sauce with 1 cup of good soup stock. Salt and pepper to taste. Allow this mixture to simmer for twenty minutes, when it will be ready to place in the baking dish. One layer of spaghetti, 1 scant layer cheese until the dish is full, the top being well covered with cheese. Bake in medium oven for about 30 minutes and serve. - Mrs. E. L. P.

Spanish Macaroni

Boil macaroni in salted water about 2 5 minutes. Sauce: Put into a frying pan about a tablespoonful of lard. When hot add an onion, 2 cloves garlic and chili pepper chopped fine (first boil pepper until tender), and brown mixture lightly. Then add 2 tomatoes cut small and a teaspoonful of Eagle chili powder; salt and pepper to taste; then add a little water and boil 15 minutes. Drain macaroni, then take baking dish and put in a layer of macaroni, grated cheese and gravy. Repeat for 3 layers and bake in oven 15 minutes. - Mrs. S.

Macaroni Italian

Heat 1/2 cup of salad oil, cut up 1 pound round steak, brown in the oil, turning for about 1/2 hour. Chop 4 pieces of celery, 1 onion, parsley, small piece of garlic (or 2 small bulbs), sage (6 dry leaves), 2 bay leaves, thyme, 1 pint of tomatoes or 4 ripe tomatoes, salt, cayenne, 1 green pepper, 1 cup of dried mushrooms. Add all to the meat and stew slowly about 4 hours. One cup of grated cheese, 1/2 pound of macaroni. Cook macaroni in salt water until tender, put in dish with layer of cheese, then dressing, macaroni and so on until all are in. Bake in oven 15 minutes. - E. F.

Ravioli

One and one-half cups flour, 1/4 cup chopped cooked spinach, yolk 1 egg, 1 egg, warm water, white stock, 1/4 cup cracker crumbs, salt, 1/2 cup Parmesan cheese, pepper. Sift flour on a board. Make a depression in center. Drop in yolk of egg and moisten with warm water to a stiff dough. Knead until smooth; cover and let stand 10 minutes, then roll in a thin sheet. Cut in strips as long as paste and 2 3/4 inches wide, using a pastry jagger. Mix cracker crumbs, spinach and egg, moisten with stock and season with salt and pepper. Put mixture by 3/4 teaspoon on lower half of strips of paste, 2 inches apart. Fold upper part of paste over lower part. Press edges together and between mixture with tips of thumbs, then cut apart with pastry jagger. Cook in white stock or broth 10 minutes; take up with skimmer; arrange layer on hot serving dish. Sprinkle generously with Parmesan cheese and cover with tomato sauce.