MRS. J. T. SMYTHE.
Cut into thin slices one half pound of fat salt pork. Place in stewpan, when brown, add an onion sliced and a little cold water, cook a few minutes. Cut up a number of good sized potatoes, add this to onion and pork and one half teaspoon of pepper. Cover well with cold water. Let this boil hard for hours. If about half an hour before serving, it is found not to be thick enough, take off cover and boil until it does thicken.
PEAS WITH CREAM SAUCE.
MRS. STOCKING.
Put one quart of peas in a kettle of salted boiling water and cook fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a tablespoon of flour, mix; add a cup of milk; stir constantly until boiling; add salt, pepper and then the peas; stand over boiling water about five minutes and serve as garnish to baked, broiled or fried sweetbreads.
CREAMED RICE.
MRS. LAWRENCE.
Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven for one and half hour.
TO BOIL RICE.
MISS M. SAMPSON.