minum
kettle, the whole head of cauliflower in plenty of salted water. Do not
cover. When about half done, put into an iron skillet two tablespoonfuls
of bacon drippings and when smoking hot turn in the dry rice which has
previously been well washed and dried on a clean towel. Parch this rice
in the drippings, stirring constantly until a golden brown. Then dip the
water in which the cauliflower boils, spoonful by spoonful, into the
rice; as it absorbs the water add more until the rice is puffed, dry and
thoroughly done; a little onion may be cooked in with rice if liked. In
the meantime make a fine, thick white sauce, using butter and twice the
quantity of flour; cook but do not brown; add milk and rub smooth; add
shredded cheese, red pepper and salt; cook to a smooth masking sauce.

Service: Put cauliflower, unbroken, in center of platter; mask with
sauce and sprinkle with grated cheese. Around the flower dispose the
lettuce in such a way as to simulate a growing head. Encircle this with
border of rice and put an outside border of parsley. The pimento should
be cut in strips and laid up the sides of flower inside lettuce leaves.

SUNDAY NIGHT SUPPER DISH

Mrs. G. W. Plummer

Wash round, solid, medium sized tomatoes (one for each service) and cut
in half but do not skin. Insert slivers of onion in each half tomato on
cut side. Dip cut side in egg, beaten with a little water, seasoned with
salt and paprika; then in rolled bread crumbs or rolled shredded wheat
biscuit. Two tablespoonfuls of bacon drippings heated to a smoke in
skillet or on cake griddle. Put in tomatoes, cut side down, and fry
until a golden brown; then turn carefully; reduce heat and cook gently
until cooked but not broken. Remove to platter and place on each a
generous spoonful of the following sauce:

Sauce: Add dripping to that in skillet in which tomatoes were cooked to
make two tablespoonfuls; add four tablespoonfuls flour; one thin slice
of onion and cook four minutes; add two cups milk; celery salt, salt and
pepper and when incorporated add one-half cupful grated or shredded
cheese and cook until smooth.

CUBAN RICE

Mrs. W. F. Barnard

One and one-half pounds fresh pork, ground; one onion, chopped; one egg;
salt and pepper. Make into little round balls. One quart of tomatoes,
strained. Boil meat balls in tomato juice for one hour. Cook rice and
serve as a vegetable, pouring meat and tomatoes around it on platter.

INDIAN VEGETABL