s of well-seasoned White
Stock; turn into double boiler and steam until rice is soft and stock
absorbed. Stir in one-fourth cup butter, one tablespoon finely chopped
chives or parsley. Mix well with a fork and turn into hot serving dish.
Sprinkle with pepper.

STEAMED SQUASH

Cut a marrow squash in slices, remove the seeds and stringy portions,
pare and lay in a steamer. Cook over boiling water until tender. Drain
perfectly dry. Mash and season with butter, salt, pepper and a little
sugar. Serve hot with tiny dots of butter over top.

STUFFED EGG PLANT

Cut a slice from the stem end of a large egg plant. Remove the inside,
leaving a shell one-eighth inch thick. Cut pulp in one-half inch cubes,
and cook in boiling salted water until tender; drain. Cook two
tablespoons butter with one onion finely chopped, until delicately
colored (not brown), add one tablespoon finely chopped parsley. Mix with
egg plant, season with salt and pepper, and refill shell. Cover with
one-half cup buttered crumbs and bake in the oven until heated
throughout and crumbs are brown. Serve in shell.

LIMA BEAN SALAD

2 cups or
1 can lima beans.
French dressing.
Cream Dressing.
2 hard-cooked eggs.
1 tablespoon finely chopped chives.

PROCESS: Cook beans in boiling salted water until tender; drain. If
canned French lima beans are used, drain from liquor in can and rinse in
cold water. Cover beans with French Dressing, let stand one hour. Drain
and sprinkle with chives (onion juice may be used). Mix with Cream
Dressing and arrange in nests of lettuce heart leaves. Garnish with eggs
cut in quarters lengthwise; dip sharp edge in French Dressing, then in
finely chopped chives or parsley.

GRAHAM BREAD SANDWICHES

Rub one cream cheese to a paste, add six olives finely chopped and
one-half cup finely chopped pecans. Spread thin slices of graham bread
with chive butter. Spread an equal number slices of bread with cheese
mixture. Lay one of each together, press edges, trim off crusts and cut
diagonally across in triangles.

GRAHAM BREAD

4 cups boiling water.
2 tablespoons sugar.
1 tablespoon salt.
2 tablespoons Cottolene.
1 yeast cake dissolved in
1/2 cup lukewarm water.
8 cups Graham flour.
6 cups white flour.

PROCESS: Put sugar, salt and Cottolene in large mixing bowl. Pour on
boiling w