Rice Patties

2 1/2 cups boiled rice 1/2 cup chopped walnuts

1 egg

1 level tablespoon flour 1 teaspoon salt Pepper

Mix ingredients, form into patties, fry brown in crisco.

Rice Croquettes

1 cup boiled rice 1 white of egg

Bread crumbs Cornmeal

Add stiffly beaten white of egg to rice, shape, and roll in powdered bread crumbs or cornmeal and flour. Fry brown in deep crisco or oil.

Rice Cakes

Prepare as for croquettes and fry as cakes in a tablespoon-ful of butter. Serve with maple syrup. A nice supper dish.

Rice Savory

2 cups rice

2 cups grated cheese

1/2 teaspoon salt

1/2 teaspoon dry mustard

3 eggs

3 pints milk

Boil rice in two quarts salted water for twenty minutes. Mix grated cheese, salt, mustard, and add to cooked rice, then well beaten eggs and heated milk. Bake in buttered baking dish until custard is formed.

Scalloped Rice With Tomates

Canned tomatoes

Rice

Bread crumbs

Butter Salt Pepper

Put canned tomatoes through coarse sieve to remove seeds. Season with salt, pepper and butter. Mix equal parts of boiled rice and tomatoes and place in buttered baking pan, layer about with dried bread crumbs. Sprinkle bread crumbs on top and bake half an hour.

Spaghetti With Tomato

1 quart tomatoes 1/2 lb. spaghetti

1/2 lb. cheese Butter, salt, pepper

Drop spaghetti into boiling salted water and cook about fifteen minutes. Drain, and rinse with cold water. Put into buttered baking pan layer about of spaghetti and tomatoes. Season each layer. Bake in moderate oven a half hour. Cover with grated cheese and return to oven to melt.

Spinach With Toast

2 tablespoons oil

3 large tomatoes or 1 pint canned tomatoes

2 teaspoons flour

Cold, spinach Toasted bread Hard-boiled eggs Salt, onion salt

Heat spinach in a little butter, and spread on hot buttered toast. Place in center of each slice half of a hard-boiled egg. Serve with tomato gravy.

Stuffed Peppers (Hoover Style)

Cut stem ends from green peppers, remove seeds, fill with any of following mixtures and replace caps, bake.

1. Boiled rice, ground nuts, tomato juice, seasoning.

2. Grated corn (or canned corn chopped fine), chopped olives, minced onion and bread, toast or cracker crumbs.

3. All left-over vegetables, nut or cereal mixtures, croquettes, or souffles, mixed with crumbs and moistened with tomato or very thick cream sauce, adding any desired seasoning.

4. Boiled noodles, nutose, tomato, and seasoning.

5. Boiled macaroni, chopped mushrooms, ground nuts or olives and crumbs.

6. Chopped hominy, any cooked cereal, raisins, olives, tomatoes, salt, pepper.

Stuffed Summer Squash

1 long Italian squash

1 onion

4 slices stale bread (or bread crumbs)

2 eggs

Cheese Butter Salt, pepper Parsley (minced)

Fry onion in butter or olive oil. Cut squash lengthwise and scoop out the inside, add this to the fried onion, cover tight and let steam until squash is tender. Moisten bread or crumbs with a little water and add to squash, then eggs, and seasoning. Refill shells, cover with grated cheese and bits of butter. Bake in moderate oven.