Rice and Eggs with Cheese Sauce

Butter a heavy baking dish and cover bottom with a 1/2 inch layer of boiled rice; cover with a layer of hard boiled eggs, sliced; sprinkle with salt and paprika and moisten well with cheese sauce; cover this with another layer of rice twice as thick as the first; add a layer of sliced eggs, salt and paprika; add plenty of sauce and cover with a generous layer of buttered crumbs; bake. To make the sauce melt 2 tablespoons butter 1 1/2 tablespoons flour (Sperry Drifted Snow), 1 1/2 cups milk; when it boils add 1/2 cup mild cheese, grated, and a rather high seasoning of salt and pepper.

- Eleanor Wertz.

Rice and Cheese

Butter baking dish and put layer of steamed rice; dot with butter and sprinkle with thin shavings of cheese; pepper and salt and repeat until desired amount is used. Pour milk to 1/2 depth of bake dish and cover with buttered cracker crumbs and bake until cheese melts.

- Mrs. P. F. Hill.

Corn Cheese

One cup yellow corn meal to full quart boiling water, stirring meal gradually into water; add 1 large onion, cut fine, and cook for an hour or more; cut 1/2 pound cheese (eastern preferred), fine, and add a few minutes before taking up, stirring in well; salt to taste. Chopped olives are also an addition. Serve hot or cold. If the mush is made a little thinner it is fine served on toast like rarebit.

- A. Y. Soule.

Plain Omelette

One-half dozen eggs, beaten separately; beat whites quite stiff; mix with 1 tablespoonful milk for each egg; salt and pepper; pour into a hot buttered skillet and bake in oven until set and brown; fold over and serve immediately.

- Mrs. Tait.

Eggs a la Martin

Six eggs, 1/2 pint white sauce; put 1/2 the sauce in baking dish; break the eggs in; put in balance of sauce; cover with grated cheese; put in oven until cheese is melted.

An Omelette that Will Not Fail

Cook an even teaspoonful of corn starch in a teaspoonful of butter until smooth, adding salt, pepper and a cup of milk; when it is thick remove from fire; beat 2 eggs, add to the corn starch and pour into a well buttered omelette or frying pan.Cook in the usual way.

- Lulu Dalmazzo.

Cheese Pudding

Cut bread 1/2 inch thick and cheese 1/2 inch thick; make into square sandwiches; line a pudding dish with same; beat 3 eggs, add 2 cups milk, salt to taste; pour over and bake 20 minutes.

- Mrs.Martin.

Baked Eggs with Pimiento Potatoes

Two cups hot riced potatoes, 3 tablespoonfuls butter, 1/2 cup rich milk, 1 teaspoon salt, 2 sifted canned pimientoes, 6 eggs; beat together the potatoes, milk, butter, salt and pimientoes until blended; pile on a buttered, fireproof dish; make 6 indentations and into each break one egg. Dust with salt and pepper and dot with batter; bake until the eggs are set.

Woodchuck

One can tomatoes, 1 pound American cheese, 2 eggs, 2 tablespoons butter, salt, pepper, paprika; heat tomatoes and butter and season to taste with salt, pepper and paprika; then add cheese, cut into small pieces, and stir until thoroughly melted; when smooth stir in the well beaten eggs and remove from fire at once.Serve on crackers or toast.

- Mrs. Will Marks.