em heat for a few
minutes, add minced parsley and lemon Juice, shake them about so the
seasoning will be well mixed and serve at once.

~POTATO PUFFS~--~No. 1~--To one cup of mashed potato add one tablespoon
of butter, one egg, beaten light, one-half cup of cream or milk, a
little salt. Beat well and fill popover pans half full. Bake until brown
in quick oven.

~POTATO PUFFS~--~No. 2~--Add hot milk to cold mashed potato beat up
thoroughly. Add one or two well-beaten eggs, leaving out the yolks if
preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of
butter on the top of each and bake a delicate brown or put in a pudding
dish and butter the top and bake till of a light brown on top. Fifteen
minutes in a hot oven will be sufficient.

~RICE A LA GEORGIENNE FOR FIVE PERSONS~--Wash one pound of rice in
several changes of cold water until water is clear, and cook until soft,
but not soft enough to mash between the fingers. Let it drip, cool and
drip again. Add it to one-quarter pound of melted butter, not browned,
season with salt and pepper. Mix thoroughly; bake in covered dish for
twenty minutes.

~RICE IN TOMATOES~--Cook some rice in boiling salted water until tender
and season highly with pepper. Cut a small slice from the top of each
ripe tomato, take out the seeds, fill with the seasoned rice, put a bit
of butter on each, set in the oven and bake until the tomato is tender.

~RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE~--Steam or boil
one-half pound of rice until done, then drain. Remove meat from mushroom
sauce. Drop rice into mushroom sauce and cook about five minutes. Pour
on platter and sprinkle heavy with grated cheese.

~SCALLOPED TOMATOES~--Drain a half can of tomatoes from some of their
liquor and season with salt, pepper, a few drops of onion juice and one
teaspoonful sugar. Cover the bottom of a small buttered baking dish with
buttered cracker crumbs, cover with tomatoes and sprinkle the top
thickly with buttered crumbs. Bake in a hot oven. Buttered cracker
crumbs are made by simply rolling common crackers with a rolling pin and
allowing one-third cupful of melted butter to each cupful of crumbs.
This recipe takes about one and one-third cupfuls of crumbs.

~SPAGHETTI A L'ITALIENNE~--Let it cook until the water nearly boils away
and it is very soft. The imported spaghetti is so firm that it may be
cooked a long time without losing its shape. When the water has boiled