ll to
add a little sugar. Slice two large cooked sweet potatoes and lay in a
small baking dish, sprinkle with a level tablespoon of sugar and a few
dashes of salt and pepper, add also some bits of butter. Pour in
one-half cup of boiling water, bake half an hour, basting twice with the
butter and water.

~GREEN MELON SAUTE~--There are frequently a few melons left on the vines
which will not ripen sufficiently to be palatable uncooked. Cut them in
halves, remove the seeds and then cut in slices three-fourths of an inch
thick. Cut each slice in quarters and again, if the melon is large, pare
off the rind, sprinkle them slightly with salt and powdered sugar, cover
with fine crumbs; then dip in beaten egg, then in crumbs again, and cook
slowly in hot butter, the same as eggplant. Drain, and serve hot. When
the melons are nearly ripe they may be sauted in butter without crumbs.

~JAPANESE OR CHINESE RICE~--Wash one cup of rice, rubbing it through
several waters until the water runs clear. Put in porcelain-lined
stewpan with a quart of soup stock and bay leaves and boil twenty
minutes. The stock must be hot when added to the rice. Shake the kettle
in which it is cooking several times during the cooking and lift
occasionally with a fork. Do not stir. Pour off any superfluous stock
remaining at the end of twenty minutes, and set on the back of the stove
or in the oven, uncovered, to finish swelling and steaming. Just before
serving add one cup of hot tomato juice, a quarter cup of butter, a
tablespoon chopped parsley, a dash of paprika, and one tablespoon of
grated cheese. Serve with grated cheese.

~LIMA BEANS WITH NUTS~--Soak one cup of dry lima beans over night. In
the morning rip off the skins, rinse and put into the bean pot with
plenty of water and salt to season, rather more than without the nuts.
Let cook slowly in the oven and until perfectly tender; add one-half cup
of walnut meal, stirring it in well; let cook a few minutes, and serve.

~MACARONI WITH APRICOTS~--Stew twenty halves of fresh apricots in half a
cup of sugar and enough water to make a nice sirup when they are done.
Before removing from the fire add a heaping tablespoonful of brown flour
and cook until the sirup is heavy and smooth. Parboil ten sticks of
macaroni broken in two-inch pieces, drain, add to one pint of scalding
hot milk two ounces of sugar. Throw in the parboiled macaroni and allow
it to simmer until the milk is absorbed; stir it of