on; 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 butter; 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 butter; three-fourths teaspoonful
salt; one-fourth teaspoonful paprika. Spread mixture on a plate to cool.
Then shape into balls 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

Wash and wipe the desired number of medium