Creole Bice

(Mrs. Frank P. Hawkins.)

Wash 1/2 cup rice and cook in double boiler until tender. Lay 2 good sized pieces of bacon into a hot frying pan and cook to a crisp, but do not burn. Add to these drippings 1/2 an onion sliced fine and browned, then add 1/2 cup of tomatoes and the rice; season with cayenne pepper and salt, and stew together until it has all blended.

Sweet Potatoes With White Of Egg

(Mrs. A. A. Putnam.)

Choose good sized potatoes; bake as usual; when done cut lengthwise and remove potatoes; mash thoroughly with salt and butter and return to shell of potato and put in oven until hot. Then beat white of egg stiff with a little sugar added and put on top of potato and return to oven until a light brown; very nice.

Delicious Way To Cook Rice

1/2 cup rice, 2 quarts of boiling water, 2 teaspoons of salt. Wash the rice through two waters. Put the rice in the boiling water gradually, so as not to stop the boiling, and let it boil 20 minutes without stirring. Then drain through colander, rinse with cold water and shake free from water. Put back in sauce pan and let it stand on back of stove for 5 minutes.

Rice Croquettes

1 1/2 pints boiled rice, 3 eggs, butter size of 1 1/2 eggs, 3 tablespoons cream, 1/2 teaspoon scraped onion, salt and cayenne pepper to taste, a small pinch of mace. Reserve 2 whites of the eggs to roll the croquettes in. Mix the ingredients and cook in a double boiler till quite thick. Allow to cool. Form into croquettes and fry in deep fat, after rolling in the whites of eggs and bread crumbs. The seasoning can be varied by omitting the mace and adding a half a teacup of chopped chicken or brains. They should always be served with tomato sauce.

Rice Croquettes

(Mrs. G. A. Mason.)

Steam one scant cup of rice in one pint of boiling water until very soft; salt; add while hot one dessert spoon of butter, two tablespoons of sugar, and well beaten yolk of one egg. If the mixture needs more moisture, add a little hot milk. When cool, shape in oval cakes, roll in crumbs, dip in egg and fry in deep fat.

Boiled Okra

Boil the okra in salt water for half an hour. Season with salt, pepper and butter and serve hot.

Fried Egg Plant

After peeling the plant cut in slices and lay in salt water. Steam till tender. Make a batter of 2 eggs beaten separately, 1 teacup of sour cream, 1 teaspoon salt, 1 teaspoon soda, flour enough to thicken. Dip the egg plant in the batter and fry a rich brown.

Baked Egg Plant

(Mrs. E. B. Peirce.)

Boil one large egg plant (after soaking in salted wa ter, peeled); mash fine, butter your baking dish, put one layer of fruit in, after beating into it two eggs, then a layer of chopped green pepper, butter and season with salt and then another layer of egg plant, sprinkle bread crumbs on layer of peppers, pour milk over all and bake 30 minutes or till a nice brown.