CUBAN RICE Mrs. W. F. Barnard
One and one-half pounds fresh pork, ground; one onion, chopped; one egg; salt and pepper. Make into little round balls. One quart of tomatoes, strained. Boil meat balls in tomato juice for one hour. Cook rice and serve as a vegetable, pouring meat and tomatoes around it on platter.
INDIAN VEGETABLE CURRY Mrs. Jean Wallace Butler
One pound can baked beans; one pound can lima beans; one pound can green string beans; one pound can wax beans; two pound can tomatoes; eight large onions; one heaping teaspoonful Cross & Blackwell's curry; one tablespoonful salad oil. Remove all vegetables from cans; heat the beans in large cooking vessel; heat tomatoes separately, seasoning very strongly with salt and pepper. Slice onions and boil in water. When sufficiently cooked, add onions and tomatoes to other vegetables. Fry curry in salad oil to a nice brown. Add to the vegtables, and simmer half an hour. While this is simmering, boil rice to serve on plate with curry. This serves ten people. In winter time, for large family you can double recipe, and keep frozen. Better every time reheated. No bread, butter or anything else is served with this, except Indian chutney.
POTATO PUFF BALLS
Scoop out the inside of hot baked potatoes, force the pulp through a ricer, there should be two cups. Add two tablespoonfuls butter; moisten with rich cream; season with salt and paprika, while beating constantly; add one slightly beaten egg yolk and one-half teaspoonful finely chopped parsley; cook one minute, stirring constantly. Remove from range and fold in the stiffly beaten white of one egg. Shape in balls and roll in finely chopped seasoned nut meats; place on buttered pan and brown delicately in the oven. Arrange around broiled whitefish.
POTATO FLUFF Mrs. W. D. Hurlbut
Pass enough hot boiled potatoes through a ricer to make three cups; season with pepper, salt, a big piece of butter and half a cup of cream; beat an egg very light, beat it in the potato; turn into a buttered baking dish; sprinkle bread crumbs on top and bake until browned.
STUFFED SWEET POTATOES Mrs. Louis Geyler
Bake three large sweet potatoes; cut in halves lengthwise; carefully scoop out pulp and press through a ricer. Reserve the shells. Season with one-half teaspoonful of salt; one-fourth teaspoonful paprika; one-half tablespoonful powdered sugar; three tablespoonfuls butter; and one-third cup hot cream or rich milk. Beat them thoroughly, then stir in one-half cup finely chopped almonds, blanched; refill shells. Cut marshmallows in four pieces and cover each portion. Bake in a moderate oven until heated through and marshmallows are delicately browned.