Risotto A La Milanese (Italian Rice)

1 onion.

1 cup rice.

2 tablespoons butter.

2 cups or more stock Grated cheese as needed.

Cut an onion into small pieces, fry in butter until a golden brown. Add, without salt, one cupful of dry rice stir until a light yellow, add two cupfuls of stock, stir for twenty-five minutes, adding more stock as necessary; sprinkle with grated cheese and serve hot.

Saffron or mushrooms or both may be added to onion at begining instead of stock, the water in which any sort of meat has been boiled will do; chicken broth is especially good.

Ada Townsend.

Corn and Rice En Casserole Alternate in casserole layers of equal parts of sweet corn cut from the cob, boiled rice and finely chopped boiled ham. Over this pour tomato sauce seasoned to taste with salt, sugar and a little very finely cut onion, spread bread crumbs over surface with bits of butter and bake. Sweet green peppers may also be used for additional flavor. Serve with hot biscuit and Chase Sanborn's Orange Pekoe tea for luncheon or supper.

Mrs. Ernest E. Olp.

Peanut Loaf

1 cup bread crumbs 1 cup Bowman's milk.

1 egg.

1 cup Spanish peanuts.

Soak the bread crumbs in the milk, add the egg, slightly beaten and the other ingredients. Bake in a buttered pan for about twenty minutes.

Mrs. Alex W. Moseley.

Peanut Pyramids

1 cup cooked rice.

1/2 cup ground peanuts.

1 egg.

Salt Mace.

Blend rice and peanut with beaten egg, add seasonings, shape and brown in deep fat. Serve with white or tomato sauce.

Mrs. U. S. Grant.

Cream Chicken Or Tuna Fish Patties

Make white sauce by using 2 tablespoons butter 2 tablespoons flour 1 cup milk.

3/4 teaspoon salt Few grains pepper Chicken or tuna Peas.

Add finely cut chicken or tuna fish and some cooked peas. Heat patty shells and fill with chicken or tuna. Serve this with "Georgia Biscuits" found elsewhere in this book and Chase & Sanborn's coffee, hot, for Sunday supper.

Mrs. Fannie Worthington.

Chicken Curry

2 cups chicken meat diced 2 cups stock 1/2 cup celery, diced 1/2 cup raw potatoes diced (either Irish or sweet) 1/2 cup peas 1/4 teaspoon salt.

1 tablespoon green pepper shredded 1 sweet onion sliced thin 1 teaspoon curry powder. Crosse and Black-well's 1 tablespoon butter.

Brown the onion and the pepper in the butter, add stock, salt, celery, and then potatoes, let simmer for fifteen minutes. Finally add peas and chicken, stir the curry powder into a tablespoon of the hot stock, and let simmer for ten minutes. Stir as little as possible. Serve with hot boiled rice and India chutney. (Major Gray's chutney is best). To boil rice in East Indian fashion - wash one cupful of rice three times in cold water, drain, and when dry sprinkle a few grains at a time into three quarts of salted water boiling briskly. Do not cover but boil rapidly for fifteen to twenty minutes. Pour through a colander and place in a heated dish. This amount of curry and rice serves six persons.

Eleanor F. Lewis.