Italian Spaghetti

Spaghetti, small package; 1 small sweet pepper; 1 small onion; 2 pork chops; 1/2 can tomatoes; 1/4 pound cheese; a little cayenne pepper. Cut up pork chops in small pieces, also sweet pepper and onion, and fry in butter a light brown. Cook tomatoes 10 minutes, let cool; put cheese and ingredients all together and pour over cooked spaghetti and bake 25 minutes. - Mrs. Hoepfner.

Luncheon Potatoes

Two cups cold meat; 4 potatoes, either cold boiled or raw; 2 tomatoes; butter, pepper and salt to taste. Put the meat and potatoes into a buttered baking dish in alternate layers, with butter, pepper and salt to taste. Slice the tomatoes on top of this and cover with buttered crumbs. Add a little hot water and bake one hour. - Mrs. Livingston.

Mexican Macaroni

Break a 10-cent package of macaroni or spaghetti into 1 quart of boiling salted water; boil 15 minutes and add a small, finely chopped chili pepper, from which all the seeds have been carefully removed; cook until done. Place 1 tablespoon of lard and 2 of butter in a frying pan; into this cook 3 tomatoes and 2 onions, finely cut. Do not fry. If the tomatoes are not sufficiently juicy, add more butter and a little water. When thoroughly done, pour over macaroni, place over slow fire until stirred through thoroughly, and serve. Spanish paprika may be used instead of pepper. - Matie Hills.

Potatoes With Parsley And Chives

Six good sized potatoes, chopped fine; 2 tablespoons butter; 1/2 teaspoon salt. Chop raw potatoes quickly or they will discolor. Mix with salt and put in baking pan; pour melted butter over the top. Cover and set pan in another pan of hot water and bake three-quarters of an hour in a moderate oven; remove cover and pan of water when half done and finish in a quick oven. Dash the top with chopped parsley and chives. - Mrs. W. E. Baker.

Potato Snow

Take thoroughly mashed potatoes, beat in yellows of eggs, cover with bread crumbs and bake in oven until brown. Delicious with roast meat. - Margaret Parry Hast.

Potatoes Au Grautin

Fix as for escalloped potatoes, except use grated cheese between and on top. Can be made of cooked potatoes by using a layer of thin white sauce, too.

Stuffed Potatoes

Bake good sized potatoes; cut in to remove from shell; mash fine; season; fill shell; use slice cheese, bacon or beaten white egg on top; return to oven and brown. - M. L. S.

Spanish Rice

Cut up 3 or 4 slices of bacon and fry; 1 green pepper; 1 cup of tomatoes; 1 onion; 1 cup of rice, cooked; season to taste with salt, pepper and butter. Let simmer for 20 minutes. - Mrs. F. B. Allen.

Salmon Cones And Cream Peas

One and three-fourths cupfuls salmon; season with salt, cayenne and 2 teaspoons lemon juice and add 1 cupful thick white sauce; shape in cones, dip in egg and cracker crumbs, fry in deep fat and drain on brown paper. Arrange around cream peas garnished with parsley.

White Sauce. - Melt 2 1/2 tablespoonfuls butter; add 1/4 cupful corn starch; stir until blended; pour on gradually one cup milk; raise to boiling point and season. - Mrs. O. C. Weist.