iled rice (salted); one beaten egg; grated rind of one lemon;
add to rice, roll in flour; fry in hot lard. Lay on brown paper and
sprinkle well with sugar. Have rice as soft as possible.

STUFFED TOMATOES WITH SHRIMP

Mrs. J. E. Kelly

Use six large tomatoes, and scrape out pulp; put little butter in pan
and fry the pulp with one small onion, cut fine, and one can of shrimps;
add one egg (beaten), and enough bread crumbs to make soft filling.
Season with salt and pepper. Fill tomatoes, and sprinkle dry bread
crumbs, or cracker crumbs, over top and small piece of butter on each.
Bake fifteen minutes and serve hot.

RICE WITH TOMATOES AND GREEN PEPPERS

Finely chop one Bermuda onion, two green peppers; mix with one cup
minced raw ham. Saute ten minutes (without browning) in four
tablespoonfuls butter. Add one cup of washed rice and three cups of
chicken stock or beef broth. Simmer one-half hour stirring occasionally
with a fork. Then add four tomatoes peeled and chopped; one-half
tablespoonful salt; a few grains cayenne and one-fourth teaspoonful
paprika. Cover and cook over hot water until rice is tender. Serve as a
vegetable.

SPAGHETTI--ITALIAN STYLE

Mrs. J. H. Shanley

One package spaghetti, unbroken, boiled until tender, then let cold
water run through it. Fill iron spider with sliced onions and cook until
tender, not brown; add two small green peppers, chopped fine; one can
mushrooms and one pound chopped steak. Cook together long enough to
season, about ten minutes. Put in with the spaghetti in a baking dish,
and add one quart tomatoes, strained. Mix thoroughly and sprinkle with
grated cheese, viz: layer of spaghetti, then cheese, etc. Also put
cheese on top to form crust. Bake until heated through.

ITALIAN SPAGHETTI

Mrs. C. A. Jennings

One heaping tablespoonful butter; two medium-sized onions; one bead of
garlic; one can tomatoes; two-thirds package spaghetti. Cut onions and
garlic fine and put in saucepan to fry with butter a light brown. Add
the tomatoes, strained and let simmer one hour. Put spaghetti in large
vessel of salted boiling water and keep boiling fast for forty minutes.
Have hot dish ready; into this put spaghetti and tomatoes and a small
cup of grated Herkimer or other snappy American cheese. Mix thoroughly;
serve with small dish of same cheese to springle over spaghetti at
table.

SCALLOPED TOMATOES

Alice Clock

One No. 3 size tin of tomatoes; one medium-sized oni