POTATO SURPRISE

Prepare a rich mashed potato in the usual way, using six medium-sized potatoes and hot cream instead of milk. Beat until fluffy, then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley; add one-third cup finely minced ham. Beat again and turn into a b.u.t.tered baking dish, piling it well in the center.

Cover lightly with b.u.t.tered cracker crumbs, well seasoned with salt and pepper. Bake in oven fifteen minutes. Serve in baking dish.

MASHED POTATOES WITH GREEN PEPPERS AND ONIONS

Mrs. W. D. Hurlbut

Pa.s.s through a ricer six large hot boiled potatoes; add two tablespoonfuls b.u.t.ter and gradually one-third cupful hot thin cream; season with salt and whip until light and fluffy. Parboil a green pepper (removing seeds and veins) eight minutes; drain and chop fine; mix with two tablespoonfuls finely chopped onion; add gradually to potatoes and heat again. Serve immediately with roast goose, duck or pork.

JUMBALAYA

Mrs. M. T. Wagner

One minced onion fried in b.u.t.ter; one-half cup of ham minced; one cup of rice; four cups of tomato juice (if there is not juice enough in a can of tomatoes to make the required quant.i.ty, add water); one teaspoonful curry powder; one teaspoonful thyme; a few bay leaves broken up fine; three teaspoonfuls salt and a few grains of cayenne. Mix all together and bake one and one-quarter hours.

SAVORY RICE

Mrs. W. R. McGhee

Cook one cupful rice, well washed, in three quarts boiling salted water until partly done; drain; add to rice two cupfuls well seasoned chicken broth; put into double boiler and let it steam until rice is soft and stock is absorbed. Stir in one-fourth cup b.u.t.ter and one tablespoonful finely chopped chives or onion; if onion is used then add one-half tablespoonful chopped parsley.

EASY RICE CROQUETTES

Mrs. C. A. Carscadin

Two cups boiled 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 sc.r.a.pe out pulp; put little b.u.t.ter 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 b.u.t.ter 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 b.u.t.ter. 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 b.u.t.ter; 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 b.u.t.ter 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 onion; six slices bacon; two cups fresh bread crums. Chop the onion and bacon, fry to crisp brown; place first a layer of tomatoes, then a layer of bread crumbs, then a layer of onion and bacon; over which salt and pepper is shaken. Repeat layers until all material is used. Bake forty-five minutes in moderate oven.

ITALIAN MACARONI

Mrs. W. I. Clock

One-half pound streaky salt pork, no bones, very little lean meat; three onions; a suspicion of garlic; one teacup of chopped parsley; one No. 3 can of tomatoes; four heaping teaspoonfuls granulated sugar; one teaspoonful salt; one-fourth teaspoonful pepper; two tablespoonfuls of grated Parmesan cheese; one pound of spaghetti. Put finely chopped pork, onions and parsley into frying pan and fry to nice brown; add sugar, salt, pepper and cheese. At same time the above is cooking have the tomatoes heating in enameled saucepan; also have water boiling ready to put spaghetti in, for it must actually boil twenty-five minutes to be tender. After the tomatoes have cooked about ten minutes, put through sieve and add to pork and onions and let all simmer while spaghetti cooks. Put spaghetti in collander to drain. Serve by placing a layer of spaghetti in deep dish, then sauce and cheese, and so on each layer until all material is used; serve very hot.

MACARONI

Mrs. Gussie Enos

Boil macaroni one-half hour. Put one pint milk; one and one-half cups grated cheese; one tablespoonful b.u.t.ter; one tablespoonful flour; salt and pepper together and boil all until smooth. Put layer of macaroni and layer of sauce with sauce on top. Bake one-half hour.

HOMINY CROQUETTES

To one-half cup hominy (taken from a carton); add two cups hot stewed and strained tomato pulp; cook in a double boiler until hominy is tender. Stir in two tablespoonfuls b.u.t.ter; three-fourths teaspoonful salt; one-fourth teaspoonful paprika. Spread mixture on a plate to cool.

Then shape into b.a.l.l.s the size of small lemons, roll in crumbs, dip in egg and again in crumbs and fry in hot deep fat. Drain on brown paper and serve with cheese sauce.

HOMINY GRITS

Mrs. W. D. Hurlbut

Put two cupfuls of milk and two of water into a double boiler; add a little salt and one cupful of hominy grits; let boil hard one hour; do not stir. The moisture will all be absorbed and it will be light and creamy. Use as a vegetable or in place of potatoes.

TOMATOES, CREOLE STYLE