STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with water two inches above rice; cook dry; then cover with a cup or more of milk; add butter the size of a walnut, and salt to taste. When cooked dry again, serve hot with cream and sugar.
NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS.
Take two quarts shelled Lima beans (green), one dozen ears of corn (cut off cob), and one pound pickled pork. Cover pork with water, and parboil it; add beans cooked until they burst; then add corn, two tablespoonfuls sugar, butter the size of a walnut, and pepper to taste. After corn is added, watch carefully to keep from scorching.
TURNIPS. M. E. WRIGHT.
Put one-half teacup of butter in your kettle, and let it get hot; then add one tablespoon sugar. Have your turnips sliced fine; put them in your kettle and stir well; add enough water to stew tender; then sprinkle over them one tablespoon of flour and a little rich cream. Stir well, and serve. Sweet potatoes are excellent cooked the same way.
TO STEW TURNIP. MRS. ECKHART.
Pare, halve, and slice them on a slaw cutter; boil in clear water. When tender, add a large lump of butter, a teaspoonful of sugar, and pepper and salt to taste. Stir in flour and cream to thicken like peas. Serve in sauce dishes.
TOMATO MACARONI. EXCHANGE.
Break macaroni in pieces three inches long and boil until tender. Butter a deep dish, and place a layer of pared and sliced tomatoes on the bottom (if canned, use them just as they come from the can); add a layer of the stewed macaroni, and season with salt, pepper, and bits of butter; add another layer of tomato, and so on until the dish is as full as desired. Place a layer of cracker crumbs on top, with bits of butter. Bake about thirty minutes, or until well browned.