Boil rice in boiling- water for 15 minutes. Saute onions, pepper, and tomatoes in oil for 5 minutes. Drain rice. Put a layer of rice in casserole, sprinkle with a layer of cheese, and then sauce. Alternate layers until disli is full, having last layer covered with cheese. Cover casserole and cook 20 minutes at 350 degrees. Serves 6. Mrs. Price Surratt ASPARAGUS CASSEROLE. 1 can asparagus % cup cracker crumbs 3 or 4 eggs (boiled) Pepper and salt to taste 1 cup grated cheese 1 cup rich cream sauce✪ Asparagus Casserole Grease baking dish put in layer of asparagus, layer of sliced eg2?, sprinkle with cheese and cracker crumbs and cream sauce. Re- peat with cheese and craker crumbs on top layer. Cover with cream sauce and bake. SAUCE : One tablespoon of butter, twi tablespoonfuls of flour, cream these two, stir into it slowly a pint of milk, season with salt and dash of pepper. Mrs. W. F. Rattz STUFFED EGGPLANT 1 large eggplant % cup milk 6 slices cooked bacon 1 medium onion 1 egg Salt and pepper li/2 cup bread crumbs✪ Stuffed Eggplant Cut eggplant lengthwise. Cover with boiling water and con- tinue to boil for 10 minutes. Scoop out pulp and mix it with the crumbs, beaten egg, finely chopped onion, salt, pepper, and crisp bacon broken into small pieces. Moisten with milk that has been heated. Fill eggplant shells with mixture and bake y2 hour in moderate oven, 350 degrees F. Miss Helen Mullis HARVARD BEETS I Mix: y2 cup sugar Add:. 1|3 cup vinegar 1 tbsp cornstarch 1|3 cup boiling water y2 tsp salt Cook the above until sauce is clear. Add 2 cups freshly cooked, drained and diced beets. Keep beets and sauce in a warm place for 30 minutes. Add 2 tablespoons butter✪ Harvard Beets I and serve. Mrs. Jas. F. Marsh 121 HARVARD BEETS II Mix one-half cup sugar and one-half tablespoon flour. Add one-half cup vinegar and boil for 5 minutes. Add one No. 2 can of beets (or equivalent). Let stand on back of stove till ready. Add two tablespoons butter✪ Harvard Beets II just before serving. Mrs. Hugh Mauldin GRATED SWEET POTATOES. 2 large sweet potatoes 2 tbsps butter Vz CUP sugar✪ Grated Sweet Potatoes Grate the potatoes on coarse grater. Add sugar and melted butter. Cook at once — do not let stand. Bake, piled up loosely in shallow baking dish, in slow oven about 30 minutes. Should look like cocoanut and be orange color. Mrs. E. D. McCall CANDIED YAMS. 3 medium potatoes (baked) 4 tablespoons butter y2 cup sugar % cup water J/2 teaspoon cinnamon✪ Candied Yams Peel and quarter potatoes, and place in shallow pan. Sprinkle sugar and cinnamon over potatoes. Cover potatoes with butter. Pour water in pan (to cover bottom of pan), and bake in oven 350 degrees. Mrs. /. M. Moore BAKED MACARONI AND CHEESE 1 cup cooked macaroni 2 eggs (well beaten) 1 cup soft bread crumbs 1 tsp. chopped green pepper 1 tsp. chopped onions 1 tbsp. butter V/2 cup milk Salt and pepper 1 cup grated cheese✪ Baked Macaroni and Cheese Combine all ingredients. Season to taste. Pour into well greased baking dish. Bake in moderate oven 375 deg. F. about 45 minutes. Mrs. C. H. Thornton BAKED MACARONI and CHEESE— II Add slowly IV2 cups Elbow Macaroni to 2 quarts of salted boil- ing water. When macaroni is soft and tender, wash in cold water and drain well. Butter heavily a casserole or baking dish that will hold one quart of mixture. Beat together 2 eggs (large. 1 pint milk and y% teaspoon salt✪ Baked Macaroni and Cheese II.

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Boil rice in boiling- water for 15 minutes. Saute onions, pepper, and tomatoes in oil for 5 minutes. Drain rice. Put a layer of rice in casserole, sprinkle with a layer of cheese, and then sauce. Alternate layers until disli is full, having last layer covered with cheese. Cover casserole and cook 20 minutes at 350 degrees. Serves 6. Mrs. Price Surratt ASPARAGUS CASSEROLE. 1 can asparagus % cup cracker crumbs 3 or 4 eggs (boiled) Pepper and salt to taste 1 cup grated cheese 1 cup rich cream sauce Grease baking dish put in layer of asparagus, layer of sliced eg2?, sprinkle with cheese and cracker crumbs and cream sauce. Re- peat with cheese and craker crumbs on top layer. Cover with cream sauce and bake. SAUCE : One tablespoon of butter, twi tablespoonfuls of flour, cream these two, stir into it slowly a pint of milk, season with salt and dash of pepper. Mrs. W. F. Rattz STUFFED EGGPLANT 1 large eggplant % cup milk 6 slices cooked bacon 1 medium onion 1 egg Salt and pepper li/2 cup bread crumbs Cut eggplant lengthwise. Cover with boiling water and con- tinue to boil for 10 minutes. Scoop out pulp and mix it with the crumbs, beaten egg, finely chopped onion, salt, pepper, and crisp bacon broken into small pieces. Moisten with milk that has been heated. Fill eggplant shells with mixture and bake y2 hour in moderate oven, 350 degrees F. Miss Helen Mullis HARVARD BEETS I Mix: y2 cup sugar Add:. 1|3 cup vinegar 1 tbsp cornstarch 1|3 cup boiling water y2 tsp salt Cook the above until sauce is clear. Add 2 cups freshly cooked, drained and diced beets. Keep beets and sauce in a warm place for 30 minutes. Add 2 tablespoons butter and serve. Mrs. Jas. F. Marsh 121 HARVARD BEETS II Mix one-half cup sugar and one-half tablespoon flour. Add one-half cup vinegar and boil for 5 minutes. Add one No. 2 can of beets (or equivalent). Let stand on back of stove till ready. Add two tablespoons butter just before serving. Mrs. Hugh Mauldin GRATED SWEET POTATOES. 2 large sweet potatoes 2 tbsps butter Vz CUP sugar Grate the potatoes on coarse grater. Add sugar and melted butter. Cook at once — do not let stand. Bake, piled up loosely in shallow baking dish, in slow oven about 30 minutes. Should look like cocoanut and be orange color. Mrs. E. D. McCall CANDIED YAMS. 3 medium potatoes (baked) 4 tablespoons butter y2 cup sugar % cup water J/2 teaspoon cinnamon Peel and quarter potatoes, and place in shallow pan. Sprinkle sugar and cinnamon over potatoes. Cover potatoes with butter. Pour water in pan (to cover bottom of pan), and bake in oven 350 degrees. Mrs. /. M. Moore BAKED MACARONI AND CHEESE 1 cup cooked macaroni 2 eggs (well beaten) 1 cup soft bread crumbs 1 tsp. chopped green pepper 1 tsp. chopped onions 1 tbsp. butter V/2 cup milk Salt and pepper 1 cup grated cheese Combine all ingredients. Season to taste. Pour into well greased baking dish. Bake in moderate oven 375 deg. F. about 45 minutes. Mrs. C. H. Thornton BAKED MACARONI and CHEESE— II Add slowly IV2 cups Elbow Macaroni to 2 quarts of salted boil- ing water. When macaroni is soft and tender, wash in cold water and drain well. Butter heavily a casserole or baking dish that will hold one quart of mixture. Beat together 2 eggs (large. 1 pint milk and y% teaspoon salt.

The Gertrude Bobbitt Circle cook book