Olive Welsh Rarebit

2 tablespoons butter 2 tablespoons flour 1 cup milk.

1 pound grated cheese 1/2 teaspoon dry mustard.

1/4 teaspoon salt.

1/2 teaspoon paprika.

1/4 teaspoon soda.

1/2 cup liquor from stuffed olives or 1/2 cup milk.

Melt the butter in double boiler, add flour and milk. Cook to smooth cream sauce. Mix grated cheese, salt, paprika and mustard and add to the cream sauce. Cook till the cream is melted and smoothly blended. Then add the olive liquor or more milk till of a good consistency to pour over crisp crackers. Add the soda last to make it fluffy and digestible enough for children. Garnish with sliced olives. Any that is left makes fine sandwich filling.

Mrs. W. C. Gilbert.

Noodle Bake

1 1/2 cups fine noodles.

3 eggs.

3/4 cup of milk.

2 tablespoons butter 1/2 teaspoon salt Cheese.

Boil noodles in three quarts of salted boiling watei for ten minutes. In buttered baking dish lay noodles by layers, dotting each layer with butter and sprinkling with cheese if desired. Combine eggs, slightly beaten, with milk and salt. Pour over noodles. Sprinkle top liberaly with grated cheese. Bake until mixture sets and cheese is browned.

This makes a good substitute for meat, especially if served with baked potatoes. I think it would make a nice supper dish or for the Sunday evening meal.

Mrs. Frank H. Sheets.

Turkish Pilaf

1/2 cup rice.

1 quart tomatoes.

1 tablespoon fat.

1 tablespoon minced onion or clove of garlic.

1 cup diced cooked meat.

Salt.

1 teaspoon paprika.

Pepper to taste.

Cook the onion and well washed rice in the fat until the rice is light brown. Put in a casserole with other materials and bake until the rice is tender.

Unsigned.

Mousaka (Persian)

1 medium size egg plant.

3 onions sliced.

1 pound beef ground or cut in pieces 1/4 cup uncooked rice.

4 tablespoons fat.

2 cups canned tomatoes 2 cups water Black pepper Salt.

2 tablespoons chopped parsley.

Cut the egg plant into cubes without removing the skin. Sprinkle with salt and put under pressure for an hour. Wash off salt. Dry in a towel and brown in the fat with the onion. Remove from the pan and put in meat. Brown that. Put all the ingredients except the parsely into a kettle and cook slowly for one and one-half hours. A few minutes before serving add the parsley.

Mary E. Hargraves.

Bean Stew (Greek)

1 cup lamb cut into small pieces 4 tablespoons fat 1 onion chopped fine 3/4 quart fresh green string beans.

2 cups canned tomatoes 2 large potatoes diced 1 1/2 teaspoons salt 1/4 cup water 1/4 teaspoon pepper.

Add the onion and the meat to the hot fat, browning slowly until the meat is partly done. String the beans and cut into inch lengths. Add with remaining ingredients to the meat. Cover and cook over a slow fire until done, about thirty-five minutes.

Mary A. Hargraves.