art cooked red kidney beans (canned beans are good and save fire);
four good sized ripe tomatoes (or the solid tomatoes from a can); four
medium sized onions; four green sweet peppers; one-fourth pound nut
meats (pecans, almonds or English walnuts are best); two dozen green
olives; salt to taste.

Process: If tomatoes are fresh, skin and put in a chopping bowl with
onions and peppers, which last should have seeds and white fiber first
removed; chop all until about size of a lima bean. Put into skillet a
heaping tablespoonful of drippings, from ham or bacon preferred; when
hot add chopped vegetables and cook until all are soft and well blended.
About fifteen minutes before serving add nut meats and olives cut into
strips. In the meantime, heat the beans by themselves; turn all together
and cook ten minutes, when it is ready to serve.

Service: Half an hour before time to serve, wash well, enough rice to
make a border around your chop platter. Put it into gallopin boiling
water, quite heavily salted; water should be at least four times
quantity of rice. Boil until barely done; drain in a collander and set
to drain in the mouth of the oven for five minutes.

Dispose around the edge of the platter; pour the bean mixture (which
should be moist), in the middle, garnish with a wreath of parsley
between rice and beans.

This, with a green salad and French dressing is an abundant and
satisfying dinner. No meat should be served.

STUFFED POTATOES

Select large uniform sized potatoes. Scrub them with a vegetable brush.
Bake in a hot oven, the temperature of the oven should be such that it
will bake a potato of medium size in forty to forty-five minutes. Remove
a thin slice from the side lengthwise of potatoes; scoop out the pulp,
pass through the ricer; add two tablespoonfuls of butter or bacon fat;
moisten with hot milk; add two tablespoonfuls each finely chopped chives
or onion. Season with salt and pepper, beat thoroughly and return to the
shells, using pastry bag and tube, brush over with slightly beaten egg
and return to oven to brown delicately.

A "DIFFERENT" DINNER

Mrs. G. W. Plummer

A fine, firm head of cauliflower; enough rice to form a border for your
chop platter; four tablespoonfuls grated or shredded ripe cheese; one
teacupful rich milk; two tablespoonfuls bacon drippings. Garnish with
blanched lettuce leaves, canned pimento and parsley.

Process: Wash, trim and put to boil in a large granite or alu