Spanish Rice

One tablespoon lard or butter, 1 cup rice, 1 onion, tomato, pepper and salt, Let fry in lard until it begins to scorch, add hot water and let cook until done. Take nearly an hour to cook, stirring frequently. - Mrs. Geo. Martens.

Corn Pudding

Grate the corn from 6 good full ears. Mix with the yolks of 2 eggs, well beaten, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon butter, a little pepper and 1½ pints rich milk. Beat the whites of 2 eggs to a stiff froth and add to this mixture. Turn into a buttered pudding dish and bake.

- Mrs. C. V. Cain.

Corn Oysters

Grate or cut fine from the cob enough corn too make a pint and add to it the beaten yolks of 2 eggs, 1 teaspoon salt, pepper to taste, and whites of the two eggs, beaten stiff. Fry in small cakes like oysters until brown. If mixture proves watery, add cracker dust. - Mrs. John E. Hill.

Corn Omelet

Cut and scrape the pulp from boiled corn. Use ½ cup for each 3 eggs, salt and pepper to taste, and a little butter. Beat eggs separately and proceed as for plain omelet.

- Mrs. John E. Hill.

Walnut Loaf

Chopped walnut meats ½ cup, 1 egg, boiling water 2 cups, olive oil or butter ½ tablespoonful, bread crumbs 2 cups, salt to taste. - Mrs. Geo. Wright.

Carrot Pudding

One cup diced boiled carrots. 1 onion, parsley, 4 eggs, ¼ loaf of bread, salt and pepper, sweet milk. Pry a small onion cut fine, add a tablespoon chopped parsley and a little pepper. Soak the bread into some milk, squeeze out the milk, add it to the onion, add the carrot and a tablespoon of butter, cook it a moment. Beat 4 eggs, add 2 tablespoons flour wet in a little milk, add to the bread and onion. Add enough milk to make a medium batter, put in a greased pudding dish and bake an hour. Other vegetables may be used instead of carrots. - Mrs. T. W. La Fetra.

Potatoes Au Gratin

Cut cold boiled potatoes into ¼ inch cubes. Put 2 tablespoons butter into saucepan and when melted add 1 tablespoon flour, ½ pint sweet milk and stir until boiling. Take from the fire, add beaten yolk of 1 egg, 3 tablespoons grated •cheese, ½ teaspoon salt and dash of pepper Stir in the potatoes and turn all into a baking dish, cover with grated cheese and brown in hot oven. - Mrs. Atkinson.

Stuffed Cabbage Head

Separate the leaves of 1 cabbage carefully. Boil until about one-half done in salt water, drain well, then take a large clean napkin, lay it in a colander, place the large leaves on it overlapping some and meeting at the bottom, with the bottom of the leaf down. Chop the small leaves of the cabbage very fine. Add to this about 1½ pounds of chopped meat. 1½ cups of bread crumbs, 3 eggs, liberal piece of butter and mix well together. Then tie up the corners of the napkin and partly cover with water and boil for 2 hours.

- Mrs. Geo. Wright.

Tomato Dumplings

To a can of tomatoes add piece of butter size of walnut and ¼ cup of sugar. When boiling hard add dumplings made of 1 cup sifted flour, ½ teaspoon of baking powder, and pinch of salt. Wet with cold water to a stiff batter. Drop with a spoon into tomatoes and keep boiling rapidly. - B. M. H.