"The common growth of mother earth suffices me."

ESCALLOPED CABBAGE.

Into a buttered baking dish put a layer of boiled cabbage, than a layer of cream sauce (highly seasoned). Repeat in alternate layers until baking dish is full, having cream sauce on top. Bake 1/2 hour in a moderately hot oven, leaving uncovered last third of the time. Serve hot.

MRS. HERBERT.

ESCALLOPED ONIONS.

Cover the bottom of a baking pan with bread crumbs; add a layer of onions cut in small pieces; sprinkle with salt, pepper and lumps of butter. Repeat until the pan is full, having bread crumbs on top; pour over milk enough to moisten the bread. Be sure the oven is not too hot, as it should cook slowly.

MRS. MATTIE WILLARD.

CREAM SAUCE.

1/4 cup butter, melted; 1/4 cup flour; 1 pint milk. Melt butter, add flour, add milk and let come to a boil (not boil).

MRS. MATTIE WILLARD.

STUFFED POTATOES.

1 egg to 4 cups mashed potatoes; 1/4 cup grated cheese; 3 tablespoons butter; 1 tablespoon parsley; 1 teaspoon salt. Put in cases sprinkle a little cheese; brown in the oven about 15 minutes.

MRS. SEASTROM.

CREAMED POTATOES.

Boil potato balls; cover with cream sauce; sprinkle with finely chopped parsley.

MRS. SEASTROM.

POTATOES AU GRATIN.

Cut up cold boiled potatoes into cubes; cover with grated cheese; cover with cream sauce; sprinkle cheese crumbs over the top. Set in oven to bake.

MRS. SEASTROM.

CHILI CON CARNE.

1 can kidney beans; 1 can tomatoes; 1 pound round steak, ground; 3 small onions; 1 1/2 tablespoons Gethert's chili powder. Fry round steak and onion together until steak and onions are done; run tomatoes through colander and add to steak and onions. Cook on slow fire for about 2 1/2 hours, adding chili powder and salt to taste. Pour off liquor frofm [sic from] can of beans and add to the rest; turn off fire and let the beans simply warm through. Serve hot with salt wafers.

MRS. WILL C. PETITE.

SPINACH.

Boil in salted water, drain, then put in skillet; add bread crumbs and butter; mix well; garnish with hard boiled eggs, sliced.

SOUR CABBAGE.

Melt a heaping tablespoon of lard in a skillet, but do not brown; add 2 tablespoons of flour and stir smooth; add water and the cabbage sliced as for slaw; pepper, salt, a tablespoon of sugar and 1 cup vinegar, or to taste. Cover and simmer.

CHEESE AND SPAGHETTI.

1 package spaghetti broken and cooked in boiling salted water 1/2 hour or more; 1 1/2 pounds good, strong New York cheese grated; butter pan and use layer spaghetti, layer cheese, salt, chunks of butter and paprika and so on until pan is 3/4 full; [p]our on milk until milk shows as you tip pan.

MRS. E. S. HARLAN.

ESCALLOPED CORN.

Boil oyster crackers and put a layer in pan, than a layer of corn; sprinkle with pepper, salt and a little sugar and pieces of butter alternately until pan is full. Fill pans with good, rich milk and bake 40 minutes. Serve hot. Grease pan with lard to prevent sticking.

MRS. S. G. HUNTER.

SOUR KRAUT.

Prepare lard, flour and water as for sour cabbage, then add the kraut; cover and simmer for 1 1/2 hours.

MRS. S. HOFFMAN.

STUFFED TOMATOES.

Select tomatoes of good size; cut a slice from the top of each and scoop out all the seeds and soft pulp, being careful not to break the sides; cut celery into small dice; mix with a cup of chopped nuts and a little finely chopped cabbage and mayonnaise dressing; fill the shells with the mixture and serve individually on a bed of lettuce leaves.

MRS. L. H. PINE.

RICE CROQUETTES.

1 teacup rice; 1 pint milk; 1 pint water; a little salt; butter a tin; put in the mixture and set on the stove, where it will not quite simmer. When dry, add 2 eggs beaten light, with 2 tablespoons sugar and 1 of butter. Have ready cracker crumbs spread on a board thickly. Make a roll of the rice in the crumbs. Drop in hot lard and brown.

MRS. E. F. BERG.

BAKED BEANS.

1 quart beans. Soak over night. In the morning boil in soda water until boiled up good. Pour this off and add fresh water and cook till tender. Put in bean pot with 1 cup molasses, 1 cup sugar, 1 tablespoon salt and a little pepper. About 5 cents worth of pickled port, sliced. Bake all day, not allowing to get too dry.

MRS. HARLAN.

BOILED RICE WITH TOMATO SAUCE.

2 pints boiling water; 4 tablespoons rice, washed; 1 teaspoon salt. Cook all together and when done drain, and pour hot water over for rinsing.

SAUCE.--2 tablespoons butter; 2 tablespoons Challenge flour; 1/4 teaspoon salt; 1 cup stewed and strained tomatoes; a little onion juice. Melt butter, put in flour and cook 3 minutes. Add tomato and bring to boiling point. Pour over rice and mix. Serve hot as a vegetable.

AMANDA WISSLER.

PEAS AND CARROTS.
(Creamed.)

Boil 1 pint diced carrots until tender, then drain, add can peas; cover, with white sauce and serve hot.

MISS CARRIE WILKEN.

CORN FRITTERS.

1 can corn, 1 egg, 1 teaspoon salt, a little pepper and 1 tablespoon of Challenge flour. Fry as you would oysters.

MRS. W. R. CAMPBELL.

CATALPA GLASURES.

Take scraps of bread; let them come to a light brown in the oven; roll them fine and mix with equal parts of cold potatoes (either grated or mashed); season with salt and pepper and 1 onion chopped very fine; then wet them with well beaten egg sufficient to make in a round ball the size of an egg; drop in boiling water; let them boil until they rise to the top, then drop them in melted lard and let them come to a nice brown. Serve while hot.

MRS. EDNA HOPLEY.

CORN PUDDING.

1 pint milk; 3 eggs, whites and yolks beaten separately; 3 tablespoons melted butter; 1 dessert spoon white sugar; 1 heaping teaspoon cornstarch or flour; 1 teaspoon salt; 6 ears of corn. With a sharp knife slit each row of corn in the center; then shave in thinnest slices; add the corn to the yolks of the eggs, next the butter, cornstarch, sugar and salt; then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve.

MISS ANNA WILBURN.