The Twin-city housewife

Escalloped Rice To one pint of cooked rice, add one pint of cheese crumbled fine, three eggs well beaten, three-quarters of a cup of sweet milk, a heaping tablespoon of butter; salt and pepper to taste. Pour into a baking dish and bake until set like a rice pudding. If baked too long it will be hard and dry.—Mrs. P. H. Hanes. To Cook Salsify (Or Oyster Plant) Boil until tender, then scrape quickly under water to prevent its turning dark. Slice and pour over it sweet milk, butter the size of an egg, one teaspoon of corn starch, rubbed smooth in a little milk; season with salt and pepper and let simmer on the back of the stove until thoroughly done.—Miss Augusta Watkins. Slaw : One cabbage, medium size, shaved fine, sprinkle with salt until ready to pour the dressing over it. Boil one cup of vinegar and to it add three eggs well-beaten, mixed with one cup of sour cream, one tablespoon of butter, one of sugar; pepper to taste. Boil all together until it is like custard. Squeeze all the water out of the cabbage that you possibly can, place in a dish and pour the dressing over it. Good either hot or cold.—Mrs. P. H. Hanes. Cold Slaw One-fourth of a large head of cabbage, and two small onions chopped fine. Sprinkle with salt, let stand for a while, and squeeze all the water from it. Season with black pepper. Celery seed may be added if liked, also slices of green sweet pepper. Sweeten vinegar to taste and pour over slaw and it is ready to serve—Miss Kate Hanes. Cooked Slaw Shave very fine a medium sized head of cabbage, sprinkle with salt and let stand for a little while. Squeeze water from it and put in a boiler containing a generous piece of butter and a small quantity of water. Stir often so as not to let cabbage brown, adding a little water until as done as liked. Just before taking up add a cup of sour cream, a spoonful of sugar and vinegar to taste—Mrs. T. M. Benton. Slaw (Cooked Dressing) Cut a head of cabbage and let stand in cold salted water for an hour or more. Squeeze perfectly dry and pour over it the following dressing, boiling hot: Two well beaten eggs, one cup sugar, one teaspoon salt, one dessert spoon dry mustard, one-half teaspoon celery seed, butter size of walnut, one cup vinegar. Boil, stirring all the time. The slaw should be chilled before serving.—Mrs. H. L. Riggins. Salsify Fritters Prepare exactly like parsnip fritters. Squash Select young and tender squashes cut in slices and boil in as little water as possible until very tender. Mash fine and season with meat gravy or butter, pepper, salt and a little cream, ne fifty-two THE TWIN-CITY HOUSEWIFE Squash Fritters Cook three medium sized summer squashes until tender, wash and drain thoroughly, season with pepper and salt, and add cupful of rich milk, the yolks of two eggs and sufficient flour to make a stiff batter, then stir in the well-beaten whites of three eggs, fry in smoking hot fat until a rich brown. Succotash Cut corn from ears and mix this with one-third the quantity of Lima beans. Cook one hour in just water enough to cover. Drain off most of thé water, and add a cupful of milk and a pinch of soda. When this boils stir in a tablespoon each of butter and flour rubbed together until smooth; salt and pepper to taste. Let simmer ten minutes. Baked Stuffed Tomatoes Take rather large, regularly shaped tomatoes, cut a small slice from the blossom ends and remove the soft part. Mix this with stale bread crumbs, ,salt, pepper, butter, parsley and a little chopped onion. Fill tomatoes carefully. Put them in a dish with a little butter in it and let them bake three-fourths of an hour in a moderately hot oven, watching that they do not burn or become dry.—Mrs. V. O. Thompson. Broiled Tomatoes