"A Dish That I Do Love To Feed Upon."

Fried Tomatoes

Fry nice strips of bacon; use drippings of bacon to fry sliced tomatoes; do not remove the skin. Serve hot on buttered toast. - H. L. O.

Spanish Rice

Cook rice in double boiler, one cup to three or four persons; one tablespoon ham or bacon fat, add onion and green pepper and fry slightly: add four tomatoes and cook slowly until mixture is smooth; season with salt, pepper and a little allspice. When dressing is done pour over rice and mix thoroughly before covering with grated cheese. - B. G. W.

Colachi (Spanish)

Take two or three summer squash, the yellow crook-neck ones are the best; one large onion, two green peppers and three or four ripe tomatoes (peeled); chop fine in a bowl and season; put in a frying pan some good dripping, and when hot add the chopped vegetables and cook slowly one hour or more. - C. G.

Spanish Onions

Take as many onions as you wish to bake; remove the hearts and put in a chopping bowl with a few pieces of cooked meat, one green pepper, salt and black pepper; chop fine and fry brown; then fill onions with this mixture, put a small piece of butter on each and bake; when done pour a sauce made from red chili peppers over all, and return to oven a few minutes.

Corn Chowder

Try out one-half pound fat pork (salt) in pan, add one onion sliced rather fine; when browned add two medium-sized potatoes sliced thin, enough water to cover, and cook till potatoes are tender; then add one can corn and pint of milk; season and thicken with two pounds of cornstarch.

Curry Beans

Boil one quart of beans until tender; fry one chopped onion and chopped apple, one grated carrot in two tablespoonsful of melted butter, one cup of water or stock, one teaspoonful of currie powder, one-half tea-spoonful of salt, one-half cup of tomatoe sauce. Simmer ten minutes, drain beans and mix together and serve with a border of rice. - Mrs. Whitman.

Spaghetti

One tablespoon Ehmann olive oil, onion and small piece of garlic, half a can tomatoes, twenty cent can of mushrooms. Cook ingredients well and then pour over spaghetti; grate some cheese, small lumps of butter and bake from twenty to thirty minutes. - Mrs. Nyman Smith.

Onion Pie

Slice four medium sized onions and simmer until tender; add tablespoon of butter and one teaspoon of Globe A-l flour; season to taste; beat two eggs and mix altogether and bake in one crust. - Mrs. F. V.

Rice And Pimentos

One small can pimentos, one cup rice, one cup grated cheese, two eggs, one and one-half cups milk, salt and pepper to taste; wash the rice and boil in salted water, then drain, add the pimentos chopped, the eggs well beaten, cheese, milk and seasoning. Turn in a buttered dish and bake in a moderate oven twenty minutes. - Mrs. F. V.

Spanish Rice

Brown three or four slices of bacon cut in dice and one onion sliced fine, then wash and dry one cup of rice and fry until slightly brown; add salt and finely chopped green pepper, one quart bouillon and one-half can tomatoes. Cook slowly for one hour. - Mrs. W. J. T.

Macaroni Milanaise

Cook half package of macaroni in three quarts of salted water until tender; drain well and cover with cold water for ten minutes or more; cook one can of tomatoes for fifteen minutes with a bay leaf, bit of mace, onion, three cloves, parsley, salt and pepper; strain and thicken with one-fourth cup each of Globe A-l flour and butter, blended together; drain macaroni again and mix with sauce. To this may be added for variety four or five green peppers cut in dice and boiled until tender and also mushrooms; or sprinkle top with grated cheese and bake quickly until brown. - T. H.

Bean Rarebit

A way to use the last of the beans: Melt two tablespoons butter, add one teaspoon salt, paprika, one-half cup of milk and one cup cold beans (mashed); stir until hot and add one-half cup grated cheese. Serve on circular pieces of toasted bread. - Mrs. C. Cunningham.