Spanish Rice

Wash one cup rice. Cook in one tablespoon of butter until coated. Add two cups strained tomato juice, two cups water, and one onion chopped fine. Salt and pepper. Add pimentoes and celery if desired. Bake two hours. Serves eight.

Edith Whaples, Neponset, Ill. Northwestern University.

Spanish Rice

Fry several minutes in casserole two tablespoons rice, one onion sliced and two tablespoons butter. Add one pint of tomatoes and one green pepper and season. Bake until rice is soft.

Virginia Stevenson Mershon, Pittsburgh, Pa.

Syracuse University.

Spanish Rice

One large onion chopped fine and fried in brown grease. One cup rice - cook well and dry. Boil two cups tomatoes and 1/4 teaspoon red pepper together. Mix all. Season with salt. Add one teaspoon of butter. Bake until thoroughly heated.

Blanche Bobbitt, Los Angeles, Calif. University of Southern California.

Fried Rice

One generous cup boiled rice. Dice two or three slices of bacon, fry, add one-half onion cut fine - fried brown. Add rice, then push all that to one side in the pan. Beat two eggs well and fry in same pan. Scramble all together. Salt. Serve at once.

Mildred Hadley Baker, Evanston, Ill. Northwestern University.