Scalloped Onions

Boil onions in salt water until tender, drain and fill a baking dish with alternate layers of onion and bread crumbs, seasoned with salt and pepper and bits of butter. Grate over all a little old cheese, cover with milk, and bake for 30 minutes.

Baked Onions

Boil medium sized Spanish onions in salted water 15 minutes, put them in cold water for 1-2 hour, drain well, cut in slices 1-2 inch thick, and place them in a single layer in a well buttered tin. Bake in a quick oven until tender and browned, basting occasionally with butter and serve very hot. Mrs. Henry Stern, San Francisco.

A Prize Recipe For Frijolies

Soak 2 cupfuls of pink beans in cold water over night. Cook in 3 pints of water until soft but not broken, try by pressing between the fingers, drain and save the liquor. Brown a chopped onion in some hot lard, put in the beans and 1 cup of liquor. Mash as they cook, adding salt, Chili pepper, pulp and spices if liked. Cook until the right consistency, adding the liquor as needed. Mexican women always cook their beans in this manned, and the onion as they use it is not noticeable, only giving the dish the true Mexican flavor.

Mrs. Jersey.

Frijolies

Boil 1 qt. of Bayou beas until tender, drain, add 1-2 lb. rendered beef suet, 4 red peppers chopped fine, and salt to taste, simmer 3 or 4 hours. Mrs. Wandesforde.

Spanish Beans

Soak a qt. of Bayou beans over night in water, drain, and let them come to a boil in fresh water, to which has been added a pinch of soda, drain again and cover with fresh water, add 1 cupful of salt pork cut in small pieces and cook until tender, adding when nearly done 1 tablespoon Chili powder, 1 cup boiling tomato juice, 4 tablespoons molasses, 1 small grated onion that has been browned in butter and 1. teaspoon French mustard. Mrs. Haughey.

Scalloped Corn

Fill a buttered baking dish with layers of canned corn and rolled cracker, seasoning with salt, pepper and bits of butter and finishing with the cracker. Pour over just enough milk to cover, and bake. Mrs. Haughey, Portland, Ore.

Boiled Rice

Use only the best Carolina whole rice, poor rice is not cheap at any price. Put three cups of water and milk on to boil, wash 1 cup of rice until the water is clear, and add it slowly to the liquid so that it will continue to boil, add salt, set back and cook slowly, stirring with a fork until the liquid is all absolved, when the rice will be done.

Boiled Rice

Put the rice in plenty of well salted boiling water about five times as much as you have of rice, and boil it actively so that the water will bubble and toss the rice around, cook the grains till tender but no longer, for if the grains will burst they stick together. Test often by squeezing a grain between the fingers, and when it flattens easily, it is ready to drain. It will require 15 or 20 minutes. After draining set on the back of the stove for 15 minutes.

Summer Squash

Melt a lump of butter in a skillet, turn into a thinly sliced squash, season with salt and pepper, cover unti done. Remo e the cover and simmer until dry.

Beets With Sauce

Boil beets until tender, the length of time depending on the age, peel, slice, and cover with a sauce of boiling vinegar mixed with a small quantity of sugar, salt, pepper and salt, and thicken with flour. Mrs. J. F. McGeorge.