Luncheon Dish

One can kidney beans, 1 lb. cheese, 7 green peppers chopped, 5 or 6 chili peppers, salt. Fry green peppers in a little butter. Put beans in double boiler; add green peppers and seeds of chili peppers; add cheese and let cook until it thickens. Serve on square saltine crackers.

Mrs. Geo. E. McKean.

Boston Baked Beans

One pint dry beans - soak over night in cold water. In morning drain, put in fresh water and parboil until tender enough to split skins when blown on; salt to taste, add pinch of soda, pinch of mustard, 1 onion size of English walnut, 1/4 lb. fat pork. After beans are in pot, add 1 teacup brown sugar. Bake in quite hot oven first few hours; then slowly and keep plenty of water in them. When adding water, have it cold. Mrs. Harry M. Freed.

Boiled Chestnuts

One lb. large Spanish chestnuts, 1 heaping tablespoon butter, 1/2 small onion, chopped fine, 2 tablespoons flour. Pour boiling water over chestnuts to remove skins. Put butter in a spider, add the chopped onion and fry brown; add the flour and enough cold water to make a smooth paste, then add boiling water until gravy thickens; add chestnuts and let boil 45 minutes, covered. Add hot water as the water cooks away. Season and serve hot. Mrs. Cochran, Toledo, O.

Fried Cabbage

Shred medium head of cabbage. Put in an iron kettle, alternate layers of cabbage and butter; pepper and salt. Over all put 3/4 cup milk and 1/4 cup vinegar. Cook 1 hour over very slow fire. Stir frequently. Mrs. J. R. Fisher.

Hot Slaw

Shred 1/2 cabbage and cook with pint of boiling water until tender. Drain; add salt, pepper and tablespoon of butter. Cover close and let simmer while making following dressing: Beat 1 egg, to which add scant 1/2 cup vinegar and 2 large tablespoons sugar; mix well. Pour over hot cabbage and serve.

French Fried Sweet Potatoes are made the same as other potatoes, except you cut them in quarters or halves, according to the size of the potato.

Caramelized Sweet Potatoes

Arrange in baking dish freshly boiled sweet potatoes, sprinkle with salt and 1/2 teaspoonful cinnamon; pour over sauce made of 1/2 cup hot water and 1 cup brown sugar boiled ten minutes and add 1 teaspoonful butter. Bake in moderate oven until potatoes are browned.

Mrs. George E. McKean.

Rice Croquettes With Jelly

1/2 cup rice. 1/2 teaspoonful salt. 1/2 cup boiling water. Yolks of 2 eggs. 1 cup scalded milk. 1 teaspoonful butter.

Add boiling water to rice, cook until the water is absorbed. Add milk, stir lightly, cook in double boiler, until rice is soft. Remove from fire, add egg yolks and butter. Cool, shape in balls, roll in crumbs, dip in egg, roll in crumbs again. Fry in deep fat, put cube of jelly in center of croquettes. Mrs. G. S. Field.

Pea Croquettes

Make a thick, well seasoned white sauce, enough to bind together 1 can of small sifted peas. When cold (let stand over night if possible) shape into round balls and roll in fine cracker crumbs. Let stand 1 hour, then they can be shaped more perfectly. Roll in egg and bread crumbs (or shredded wheat rolled fine) and fry in smoking hot deep fat. 1 can peas make 7 or 8 croquettes. Mrs. C. A. Britt.