spoons of butter, broken into tiny balls.

Bake in a slow oven for one hour and stir two or three times.

The cultivation of rice in Louisiana is more than a hundred years old.
Louisiana now produces a crop of this cereal larger than the entire
crop of the states of Georgia and Carolina. The tourist who visits
Louisiana during the time of the rice market enjoys a scene that
is rarely duplicated elsewhere in the civilized world; for here are
gathered the buyers from all parts of the country.

The Creole of Louisiana, like the Oriental, has the true secret for
making this food a palatable article of diet. The old mammy in New
Orleans always tells her children that, of course, le riz must be
thoroughly washed and she always insists that the grains be cleansed
in four waters--two warm and two cold--and then it is cooked in the
same manner as the Orientals use.

Never stir the rice while it is cooking; this will make it mushy.
Instead, always shake the sauce-pan. Never flood the rice with water
while it is cooking. Always keep the fact in mind that just five times
the actual measurements of the rice in water will be required to cook
it.

In this way there will be no excess water to drain off. So if you are
using one-quarter cup of rice you would use one and one-quarter cups
of water. Now you cannot pile up the water; you must be accurate in
measuring the rice.

Boiled rice is a delicious accompaniment to chicken, lamb, turkey,
shrimp, crabs and lobster--with okra and for oyster, chicken and crab
grumbo; as a vegetable to replace potatoes and as a border for stews,
goulashes, etc.

PIMENTO SANDWICHES

Use one tall or two small cans of pimentos.

One cup of cottage cheese,
One onion.

Put the pimento, cheese and onion through the food-chopper and then
add four tablespoons of salad dressing and use for sandwich filling.

BAKED APPLES

Pare and core apples and then place in muffin pans and add

Two tablespoons of syrup,
One tablespoon of water,
One-quarter teaspoon of nutmeg.

Bake in a moderate oven until the apples are tender and then cool.
To serve: Lift the apples into a small platter and cover with a fruit
meringue and then sprinkle with cocoanut.

SPICED APPLES

Place six medium-sized apples in a casserole and then add

One piece of stick cinnamon, broken into pieces,
Four cloves,
Two allspice,
Two blades of mace,
One-half teaspoon of nutmeg,
Three-quarters cup of bro