Into two cupfuls of boiled and mashed sweet potatoes beat three tablespoonfuls of melted butter, a cupful of milk and four beaten eggs. Salt to taste, beat hard and turn into a greased pudding dish. Bake to a golden brown.
Open a can of green peas several hours before you wish to use them, drain in a colander and cover with cold water until you are ready to cook them. Boil tender in water slightly salted, drain, and while hot rub through a colander or vegetable press. Work in a teaspoonful of butter, with pepper and salt to taste. Stir for a minute, and let the paste get cold. Beat two eggs light and add to the cold paste, alternately with a cupful of milk. Sift half a teaspoonful of baking powder twice with four tablespoonfuls of flour, and stir into the mixture.
Drop upon a soapstone griddle as you would griddle cakes. Eat while hot, as a vegetable. Peas left over from yesterday are nice made up in this way.
This, too, is a nice "made-over entree." Boil rice in the usual way, and, after draining well, press while warm into a bowl or mold. Next day turn it out carefully upon a pie plate and set in a quick oven. When it is hot all through draw to the door of the oven and butter abundantly. Shut the oven, door and brown lightly. Butter again and sift a thick coating of grated cheese (Parmesan, if you have it) over all. Leave in the oven for a few minutes to melt the cheese, and heap irregularly with a meringue 14 of the whites of two eggs beaten up with a pinch of celery salt. Brown very lightly, slip a spatula under the mold and transfer carefully to a hot platter.
It is a pretty yet a simple side dish, good and easily made.
Carefully peel large, firm tomatoes, and scoop out the centers. In the hollow thus left in each tomato put a layer of minced ham. Set the tomatoes in a bake-pan, sprinkle with salt and pepper, put a bit of butter upon the top of each and cook for ten minutes. Then drop upon the mince in each tomato a raw egg; dust with salt and pepper and cook until the eggs are "set."
Cut the tops from large, ripe tomatoes, and scoop out the in-sides with a small spoon. Keep these insides for the sauce, to be used later. Make a mince of cold roast beef or mutton, moisten it with a rich gravy, season to taste and half fill the hollowed tomatoes with this mixture. Set in a covered roasting-pan and bake for twenty minutes in a steady oven. Meanwhile, strain the tomato pulp, heat it and make of it a sauce thickened with two teaspoonfuls, each, of flour and butter, rubbed to a paste. Season to taste. Toast rounds of crustless bread, lay these on a platter and pour the tomato sauce over and around them. Keep hot until the tomatoes are ready. When these have cooked for twenty minutes remove the cover of the roaster and drop into each half-filled tomato a raw egg. Replace the cover and bake just long enough to "set" the eggs. Upon each round of toast lay a stuffed tomato, sprinkle with pepper and salt and send to the table.