One cup cold meat, 1 teacupful of rice, fresh or canned tomatoes to equal 1 quart, onion the size of an ordinary walnut, 1 bay leaf. 1 whole clove, 1 dried chili pepper, ½ teaspoon of celery seed. After washing the rice thoroughly put it to cook in 2 quarts of cold water. Do not cook too fast. When nearly all the water is taken up, empty into a colander and wash by letting water run over and through the rice. Cook the onion first, to be sure it is soft. Then add the spices and tomatoes. Cook until all are perfectly done, then rub through a wire sieve. Just before ready to use this tomato sauce put over the fire with a little butter and salt to taste. Use a little corn starch or flour for thickening, but do not make too thick. Have squares of cheese cloth about 8 inches square. In the center of these place 1 tablespoonful of rice spread smooth. In the center of the rice put 1 teaspoonful of meat minced and seasoned to taste. Form this into a round ball by drawing the corners and sides of the cloth together. Wrap a string around the loose ends of the cloth (it is not necessary to tie). Put in hot water and boil half an hour or more. When the rice balls and tomato sauce are ready pour the sauce into a platter and then remove the cloth from the balls and lay them in the sauce, smooth side up. Do not have the sauce deep enough to cover the rice, for the beauty of this dish is the white balls in the pink sauce. - Grace M. Cook.