Two cups mashed potatoes, 1/2 cup flour, 1 egg, 1/4 teaspoonful of baking powder. Drop 1 tablespoon at a time in deep hot fat. - Helen Merrill.
Pick over the rice carefully, wash it in warm water, rubbing it between the hands, rinsing it in several waters; then let it remain in cold water until ready to be cooked. Have a saucepan of water slightly salted; when it is boiling hard, pour off the cold water from the rice and sprinkle it in the boiling water by degrees, so as to keep the particles separated. Boil it steadily for 20 minutes, then take" it off from the fire and drain off all the water. Place the saucepan, with the lid partly off, on the back part of the stove, where it is only moderately warm to allow the rice to dry. The moisture will pass off and each grain of rice will be separated, so that if shaken the grains will fall apart. This is the true Southern way of serving rice as a vegetable. It is also served with cream and sugar. - Mrs. W. M. H.
Two cupfuls of boiled rice, 1/2 cupful of ground walnuts, 1 egg, 3 tablespoonfuls olive oil or butter, 1/2 of a small onion grated, 1 teaspoonful Worcestershire sauce, a little paprika, salt and pepper. Bake 1/2 hour in moderate oven. Turn out on platter and pour around it either a tomato sauce or thickened fresh pea sauce. - C. M. B.
Ten cents' worth spinach; pull off stems; cook 1/2 hour with a pinch of soda; put into a colander and pour cold water over it and squeeze well. Put in chopping bowl with 2 green onions and chop fine. Put a little butter in a kettle with
1 teaspoon of flour, then add spinach and thin with soup stock; salt and pepper to taste. - M. R. B.
Pick over and carefully wash about 15 cents' worth of spinach. Boil until tender in fresh water. Drain and chop finely and set aside ready for use. Brown a small onion, sliced, in a generous piece of butter and add about
2 tablespoons flour and stir carefully into butter; then add enough of the water in which the spinach has been boiled to make a stiff paste; then add the chopped spinach, pepper, salt and a little ginger and mix together very carefully; add fresh water sufficient to work all together smoothly, taking care to have the vegetable stew slowly for about 1/2 an hour. Great care must be taken in stirring in the paste so not to show in white streaks. Sprinkle hard boiled eggs sliced thin over the top when ready for the table. - B. B.
Instead of serving from the dish, garnish with hard boiled eggs. Cook spinach in the usual way, place in ramekins with a poached egg on top, or bake in ramekins, dropping the egg carefully on top a few minutes before removing from oven.
Take either the summer or Italian squash, and after washing remove the inside, being careful not to break the shell. Cook the squash thus removed together with a small piece of garlic or onion; season well with butter, pepper and salt, then mash with a spoon and fill the shells and set in a pan containing a little hot water. Sprinkle buttered bread crumbs on top each shell and bake until brown in the oven. - F. V. M.