The Monmouth Baptist ladies' cook book

Cook one cup of rice with three cups of hot milk in a double boiler, until very soft. Season it with one teaspoon of salt and one rounded tablespoon of butter. Pack it closely in a small bread pan. When cold, cut it in half-inch slices and brown them delicately in hot butter. SALSIFY OR VEGETABLE OYSTER PLANT. Mrs. C. C. Pollard. Scrape plant, cut into crosswise slices, and put into boiling water and boil until tender, then thicken with cracker or bread crumbs, mash fine, season with butter, pepper and salt. Have ready a skillet with two tablespoons of hot lard, drop in cakes and fry until brown. ESCALLOPED SALSIFY, OR VEGETABLE OYSTER PLANT. Scrape the roots and throw them in water to prevent discoloring ; cut in pieces one-fourth of an inch thick, boil till tender, remove from the water, then fill the pudding dish with a layer of the oyster plant, and a layer of crackers, rolled not too fine ; salt and pepper to taste, and a plentiful supply of butter and milk enough to thoroughly moisten the quantity. Bake one hour. ITALIAN SPAGHETTI. Mrs. Lee Joyce. To one can of tomatoes add two quarts of water and boil. Add ten cents' worth of round steak cut in small pieces. Fry two large onions in bacon grease. Cook all together till meat is tender or about half an hour. Then add a small package of spaghetti and cook another half hour, stirring frequently to prevent burning. Add ten cents' worth of mild cheese in small squares and cook ten minutes longer. If too thick add water.. SPINACH. One-half peck spinach, use one cup of boiling water, one teaspoon of salt. Cook twenty minutes, drain and chop fine ; season with two tablespoons of butter and four tablespoons of cream. Or with a white sauce to which one-half lemon has been added. Garnish with hard boiled eggs. SPINACH WITH EGGS. Mrs. Jas. French. Boil spinach in plenty of hot salted water for twenty minutes. Drain well. Chop fine, put over fire with a large spoonful of butter, a little sugar, salt and pepper to taste. Turn into a deep dish, cover with dressing made from yolks of four eggs, hard boiled, rubbed to a paste with a teaspoon of melted butter, one of cream and lastly a large spoon of lemon juice. Spread the dressing over the spinach, garnish with the whites of the eggs. SQUASH. Mrs. W. S. Holliday. Pare and stew in as little water as possible ; cook an hour, mash in kettle, and, if watery, let stand on the fire a few moments, stirring until dry ; season with butter, cream, salt, and pepper, add a little sugar ; care must be taken that it does not burn. Winter squashes are also cooked by cutting in pieces without paring, baking, and serving like potatoes ; or they may be cooked in a steamer and served either in the shell or scraped out, put in a pan, mashed, and seasoned with butter, cream, salt, and pepper, then made hot and served. It may be pressed into a baking dish, dusted with cracker crumbs and baked. BAKED TOMATOES. Mrs. J. R. Hanna. Fill scooped tomatoes with corn cut from cob and seasoned well with salt, pepper, butter and a pinch of sugar. Cover with thin layer of bread crumbs buttered and placed in individual baking dishes and bake one hour.