Baked Rice

Boil rice until tender, not too soft, place in baking dish and pour over the juice of a can of tomatoes, salt and pepper, then on top lay slices of bacon, as many as it takes to cover dish, put in oven and bake until bacon is brown. Serve as a vegetable. - Mrs. Blanche Ottenheimer.

Beans, Boston Baked, Reheated With Bacon

Have ready as many rounds of toast as individuals to serve. The toast may Be made of any kind of bread preferred, with all crust removed. Put the beans in a guernsey covered bean pot, two or three tablespoonsful of boiling water, cover the dish closely and set into the oven to become very hot. In the meantime roll strips of thin bacon (one for each service) into a compact shape, pass a wooden toothpick through each to hold it in shape, put all in a frying basket, and let cook in deep fat about two minutes, or until crisp; drain carefully. Dip the edges of the slices of toast in boiling water, salted, and dispose on a hot dish; spread each slice with butter, dispose the beans on the slices, and a roll of bacon on each.

Baked Bean Loaf

Cook to paste, 1 cup bread crumbs, ½ cup tomatoes. Mix with 2 cups baked beans, 3 chopped pimentos. Season with pepper, 1 teaspoon salt, lemon rind (grated), and onion juice. Beat yolks of 2 eggs well, add to mixture and fold in beaten whites. Put in buttered tin, after molding, cook until firm. Serve with tomato sauce. - Mrs. Will Rose, Warren, O.

Kidney Bean Chilli

One can beans, 1 pint canned tomatoes, 1 pimento, 1 large onion (ground), 2 tablespoons butter. Melt butter, put in onion and brown, then add tomato, pimento, salt and 2 tablespoons sugar. Mix 1 tablespoon flour with a little water and put into the above, then add beans after having rinsed them thoroughly. Cook gently about ¾ of an hour.

Mrs. C. W. Johnson.

Egg Plant (Delicious.)

Cook egg plant, drain and mash, one egg beaten light, 1 tablespoon of flour, a little salt, mix, and fry by spoonsful in hot grease.

Mrs. R. B. Francis.

Corn Pudding

Yolks of 2 eggs well beaten, 1 tablespoon melted butter, 1 can corn,

1 teaspoon salt,

1 tablespoon sugar,

2 tablespoons flour.

Thin with milk, add beaten whites of eggs and bake half hour in moderate oven. - Mrs. I. J. Stanley.

Escalloped Corn

1 can corn or 1 dozen ears,

2 eggs,

1 cup milk,

1 teaspoon salt, Pepper.

Separate eggs, beat yolks and add to corn, add salt, pepper and milk, then fold in whites of eggs, beaten stiff. Pour into greased baking dish, sprinkle with buttered bread crumbs and bake 1 hour for fresh corn and only thirty minutes for canned corn. - Mrs. Arthur Traeger.

Corn Croquettes

1 can corn,

2 eggs,

Butter the size of a walnut, Salt and pepper to taste.

Mix with cracker crumbs, make into small balls, roll in cracker crumbs, and fry in hot grease. - Mrs. W. C. Tibbetts.