ORIENTAL SALAD: Wash and pick over one-fourth cupful of rice and cook in one quart of boiling water (to which has been added one-fourth teaspoonful of salt) until soft; drain and cool. Add to rice two chopped hard-boiled eggs, two tablespoonfuls each of finely chopped red and green peppers, one tablespoonful of scraped onion, one tablespoonful of finely chopped parsley, one tablespoonful of lemon juice, and one-half teaspoonful of salt. Force mixture through a potato ricer. Arrange sardines in center of salad dish, and around edge of dish crisp lettuce leaves. Between sardines and lettuce arrange prepared rice. Garnish with sections cut from a lemon. Serve with French dressing.
STUFFED TOMATO SALAD: Select tomatoes that are firm, round and of good color. Cut a slice from the top of each, and remove the seeds and the pulp. Mix the pulp of the tomatoes with some ham, chopped pimentos, olives, and French dressing; divide this mixture into the tomato shells and chill. At serving time cover the tomatoes with whipped cream seasoned with salt and paprika to taste, and serve each in a bed of crisp lettuce leaves.
OLIVE SANDWICHES: Take a large bottle of olives, cut them free from the pits, slice them and mix with the following dressing: Put two eggs into a small saucepan, add one-half cupful of sugar, one teaspoonful of flour, one teaspoonful of butter, one-fourth teaspoonful of salt, one teaspoonful of prepared mustard, one cupful of cream and one-half cupful of vinegar. Stir and cook until boiling. Cool and use with any kind of buttered bread.
EMERGENCY ROLLS: Take two level cupfuls of flour into which work two heaping tablespoonfuls of butter, a pinch of salt, one tablespoonful of sugar and two teaspoonfuls of baking powder. Moisten with milk to a soft dough. Cut into long narrow strips and bake in quick oven.
STRAWBERRY ICE CREAM: Mix well two cupfuls of mashed strawberries with two cupfuls of sugar; add one and one-half pints of milk and one pint of good cream. Freeze. In winter, canned strawberries may be used.