Potatoes in seven ways, or for dinner each day of the week.

Sunday - Mashed Potatoes

Monday - Baked in their jackets.

Tuesday - Peel and brown with roast.

Wednesday - Escalloped potatoes.

Thursday - Peel, steam and serve whole.

Friday. - Peel, cut in thick slices and fry.

Saturday - Boil in jackets

Portuguese Rice.

Wash 1/2 cup of rice through 2 or 3 waters, then soak for 1/2 hour in water. Boil in double boiler in 1 quart of milk till done, but not soft enough to mash up, stir in 2 well beaten eggs, sweeten to taste. Put on a flat dish and sprinkle over it powdered cinnamon. Serve cold with cream.

Mrs. M. R. Matthews.

Stuffed Tomatoes.

Six good firm tomatoes, 1 cucumber, 2 green onions. 1 green pepper, few pieces celery, 1/2 teaspoon salt, few dashes pepper. Skin the tomatoes, take out pulp and put in a bowl. To the pulp add the sliced cucumber, chopped celery, chopped onions, chopped pepper and salt. Place two large lettuce leaves on plate and a tomato; fill the tomatoes from bowl and cover with dressing.

Mrs. H. E. Brace.

Stuffed Tomatoes.

Six good sized solid tomatoes, 1/2 pint of cold boiled rice, 1 onion chopped fine, small piece green bell pepper, 1 tablespoon melted butter, 1/2 teaspoon salt, 1 teaspoon of sugar. Cut a slice off the top and remove seeds with a spoon. Fill the tomatoes even with the top. Stand them in a baking pan and bake in a quick oven.

Mrs. Frank Tyrrell.

Stuffed Tomatoes.

Scoop out 4 large or 6 small tomatoes and turn upside down to drain. Fill with the following mixture: Three shredded wheat biscuits and 4 crackers rolled, 1 tablespoon butter and 1-3 cup hot water, 1 onion chopped fine, salt, pepper and sage to taste, enough tomato pulp to make rather soft mixture. Fill tomato shells and bake 15 or 20 minutes. Nuts may be added or not as desired.

Eula Eads Hahn.

Stuffed Peppers and Tomatoes.

Green peppers, take off top and remove all the seeds, put in salted water and boil 20 minutes. Tomatoes, cut out small place in top, put salt in and turn upside down for some time.

Make milk sauce, add 2 tablespoons of chopped veal. 2 tablespoons of chopped onions, after browning onions in butter, and 2 tablespoons of cracker dust. Put in the centers and cover tops with buttered cracker crumbs. Bake 20 minutes.

Miss Vera DeForest.

Stuffed Peppers (Bell Peppers).

Cut a slice from stem end of each pepper, remove seeds and parboil 15 minutes. Fill with equal parts of finely chopped chicken, veal or beef and softened bread crumbs, seasoned with onion- juice, salt and pepper; cover top with crumbs and small piece of butter, and place in pan in which there is a little water, and bake 10 minutes in a moderate oven.

Miss Hanvey.

Stuffed Peppers.

Cut a piece from stem end of peppers to make them of equal height and remove the seeds and partitions; cover with scalding water and let stand ten minutes; drain and fill with the following mixture and bake 45 minutes in a moderate oven in a cupful of hot water or stock: Stir 1/2 cup of veal finely chopped, 1/2 cup fine bread crumbs, 1/2 teaspoon onion juice, 1 tablespoon butter melted, and yolk of 1 egg into 1/2 cup of white sauce, season to taste with salt and pepper.

Miss Anna Ingram.