Turkish Pilaf

1/2 cup washed rice 3/4 cup stewed tomatoes

I cup stock highly seasoned 3 tablespoons butter

Add tomato to stock; heat to boiling point; add rice, cook 5 minutes over flame, and steam until rice is soft; stir in butter with a fork and keep uncovered that steam may escape. Serve as a vegetable or as a border for curried or fricasseed meat.

Spanish Pilaf

2 cups cooked rice 1 quart can tomatoes I cup cheese, cut fine

1 cup soft bread crumbs 1/2 sweet green pepper, chopped 4 slices of bacon (on top) Salt

Cook in a casserole for 1 1/2 hours.

Macaroni With Peppers

1 cup cooked macaroni

2 tablespoons chopped onion 2 tablespoons chopped green pepper 2 tablespoons chopped red pepper

1/2 cup grated Young America cheese 2 eggs 1 1/2 cups milk

3 slices of toasted bread in 1/2 inch cubes

Place a layer of macaroni in the bottom of a baking-dish, then a layer of vegetable, of cheese, of bread cubes. Repeat twice. Beat eggs and add milk. Pour into the dish and let stand ten minutes. Bake until a silver knife comes out clean.

Boiled Macaroni With Tomato Sauce

Boil macaroni until tender in salted water, drain, and pour cold water over it. Serve with tomato sauce.

Tomato Sauce

1 pint tomato juice 2 tablespoons flour 2 tablespoons butter

Bit of bay leaf 8 peppercorns

I slice carrot

1 slice onion Sprig of parsley

2 whole cloves 1/2 teaspoon salt

Brown vegetables in butter, add tomatoes and seasonings, let cook slowly 15 minutes, and strain. Wet flour with some of the liquid, rub smooth, and add to remaining liquid; boil 2 or 3 minutes.

1/4 pound of macaroni needs 1 pint sauce.

The Italians serve grated cheese with this dish, preferably Parmesan cheese.

Macaroni Loaf

1/2 pound macaroni 2 cups white sauce

1 egg, or none 1/2 pound dried beef

Boil macaroni until tender, drain; tear beef into small pieces; add egg, if used, to sauce. Put in layers in a buttered mold, cover, and steam two hours. Turn out and serve with tomato sauce.

Gnocchi Alla Romana

1 pint milk (or 1/2 milk and 1/2 water) 1/2 cup farina or cornmeal I egg

Butter and grated cheese

Salt

Let the milk come to a boil; salt it, add the cornmeal slowly, stirring all the time vigorously. When it is a smooth mixture, take from the fire, add butterine (1 tablespoon), several tablespoons grated cheese, and the egg slightly beaten. Mix well and spread out on molding board in a sheet 3/4 inch thick. When cold, cut in squares or diamonds, putting a layer of these in a buttered baking-dish (shallow), sprinkle with cheese, and dot with butter. Make other layers until dish is full, and bake in oven until brown on top.

Pittsburgh Samp

I cup samp

1 quart boiling water

2 teaspoons salt

1 onion, finely chopped

2 pimentos 1 cup white sauce 1/4 pound mild cheese

Soak the samp in cold water overnight. Drain, add the boiling water and salt and boil 10 minutes. Cook in double boiler 5 or 6 hours or in the fireless cooker overnight. Then add the onion and cook 5 minutes. Add the pimentos cut in small pieces, cook 7 minutes, and turn into buttered baking-dish. Mix the cheese with the white sauce and pour over the samp. Cover with buttered crumbs and bake until brown.

Oatmeal Pudding

1 1/2 cup cold boiled oatmeal 1/2 teaspoon salt

1 cup sliced apples, or 112 cup seedless raisins

Cook 5 hours in fireless cooker and eat with sugar and milk, or butter, for sauce.

Other cereal puddings:

Bread puddings Rice puddings Baked Indian puddings Tapioca puddings