out, watch it and remove the cover so it will dry off. Then draw the
mass to one side and put in a large lump of butter, perhaps a
tablespoon, and let it melt, then stir in until the butter is absorbed,
and pour on one cup of the strained juice from canned tomatoes. Season
with salt and paprika, and let it stew until the spaghetti has absorbed
the tomato. The spaghetti, if cooked until soft, will thicken the tomato
sufficiently and it is less work than to make a tomato sauce. Turn out
and serve as an entree, or a main dish for luncheon and pass grated sap
sago or other cheese to those who prefer it. When you have any stock
like chicken or veal, add that with the tomato or alone if you prefer
and scant the butter.

~STUFFED CABBAGE~--Cut the stalk out of two or more young cabbages and
fill with a stuffing made from cooked veal, chopped or ground very fine,
seasoned well with salt and pepper, and mixed with the beaten yolk of an
egg. Tie a strip of cheese cloth round each cabbage, or if small, twine
will hold each together. Put into a kettle with boiling water to cover
and cook until tender. Drain, unbind and serve hot.

~STUFFED EGG PLANT~--Wash a large egg plant, cut in halves the long way
and scoop the inside out with a teaspoon, leaving each shell quite
empty, but unbroken. Cook the inside portion in one-half cup of water,
then press through a strainer and mix with one-half cup of bread crumbs,
one rounding tablespoon of butter and season with salt and pepper. The
shells should lie in salt and water after scraping, and when ready to
fill them wipe them dry and pack the filling. Scatter fine crumbs over
the top, dot with butter and bake twenty minutes.

~STUFFED POTATOES~--Select smooth, even sized potatoes and bake until
done. Remove one end, carefully scrape out the center of each mash and
season with salt and butter, add a generous portion of nut meat and fill
the shells with the mixture. Cover with the piece that was cut off, wrap
each potato in tissue paper and serve.

~CORN STEWED WITH CREAM~--Select a half dozen ears of Indian corn,
remove the silks and outer husks, place them in a saucepan and cover
with water. Cook, drain, and cut the corn off the cobs with a sharp
knife, being very careful that none of the cob adheres to the corn.
Place in a stewpan with one cup of hot bechamel sauce, one-half
breakfast-cupful of cream and about one-quarter of an ounce of butter.
Season with pepper and salt and a l