Bacon And Rice And Egg

1 cup rice

1/2 teaspoonful salt

3 eggs

6 to 8 strips bacon

Method :

Wash the rice three times and boil for twenty minutes in two quarts of boiling, salted water. Crisp the bacon and cut in bits, beat the eggs and add to the rice after the water has been poured off. Stir until mixed well, sprinkle paprika over the top and serve very hot. Serves four or five persons.

Eleanor F. Lewis, Xi.

Baked Rice And Cheese

1/2 cup rice

2 tablespoons fat

2 tablespoons flour

11/2 cups milk

1 cup grated cheese paprika, salt

Method:

Cook rice in boiling salted water until tender. Drain and add to white sauce made of fat, flour, seasonings and milk. Add three-fourths of the cheese, place in a baking dish, and sprinkle the remainder of cheese on top, and brown in the oven. The natural or unpolished rice may be used for this.

Sylvia Torpe, Xi.

Turkish Rice Wash and drain one cup of rice. Brown in three tablespoons of butter, in a frying pan, stirring constantly. When quite brown, remove to a double boiler. Add two cups water, salt, one pint of tomatoes and if desired, an onion which has been sliced and browned. Cook slowly two or three hours, adding more water if necessary. It is better if allowed to cook a little dry.

Harriet Wilson Davy, Xi.

Rice Souffle

1 cup rice

2 hard boiled eggs

1 package pimento cheese American cheese (grated)

Method:

Boil rice in deep salted water. Run cold water through rice. Put a layer of rice and a layer of eggs in a dish and cover the top with plenty of grated America cheese. Make one pint of milk cream sauce and dissolve one package of pimento cheese in it. Pour same on rice. Bake one-half hour in hot oven.

Dorothy Smith, XL

Scrambled Rice With Bacon

11/2 cups or more of cold rice

2 eggs or more

6 slices of breakfast bacon

Method :

Take one and one-half cup rice and two eggs well beaten, mix together and fry in pan where you have cooked six slices of break-fast bacon. Place in dish and put bacon around it, two slices across the rice. Serves four people.

Jacqeline Norwood Duffie, Xi.

"Dago Dish"

1 ten cent box of macaroni 1 green pepper one onion

1 can cream of tomato soup 1 tablespoon butter

Method:

Break macaroni into short lengths and drop into boiling, slightly salted water. Boil for fifteen minutes then drain and add to it the soup (or one pint of strained tomato), and the onions and pepper which have been browned in the butter. Turn into a buttered baking dish and bake for fifteen minutes in a moderate oven. Grated cheese may be sprinkled over the top if wished. Serve very hot. If diced left-over meat is added, this makes a "one-dish" supper. Six to eight persons.

Eleanor F. Lewis, Xi.

Tamale Pie

1 pound ground beef

1/4 pound ground pork

3 onions

1 large cup tomatoes

1 tablespoon or more chili powder

1 sweet pepper small (not necessary)

11/2 pints corn meal mush (stiff)

1 clove garlic salt red pepper

Method :

Saute onions and garlic till light brown, add meat, cook until no longer red, add other ingredients, let simmer five minutes. Grease baking pan. Put layer of mush, filling, and mush on top. Cook in fireless cooker or slow oven not less than forty minutes. Cooked rice may be substituted for mush. Serves eight. (Reheat in steamer or double boiler for another meal.)

May G. M. Shepard, Xi.