Spanish Rice I

1 cup rice.

8 cups water.

1 large onion.

1 large green pepper.

4 slices bacon.

3/8 pound sharp American cheese (Herkimer County or Wisconson) 3 cups canned tomatoes.

Boil the rice and drain. Dice the bacon and fry. Chop onion and pepper and add to rice. Grate cheese, or if soft, cut up fine and add to mixture. Lastly add the tomato and bake in a brisk oven for thirty minutes.

Mary E. Hargraves.

Spanish Rice II

1 1/2 cups rice 1 quart tomatoes 1 small onion Salt.

1 green pepper, cut finely.

Pepper to taste.

2 tablespoons butter.

Cook rice in double boiler. Cook tomatoes with onion. Strain, add salt, pepper and butter. Pour over rice, to which has been added the chopped pepper. Bake twenty or thirty minutes.

Mrs. E. K. Copper.

Spanish Rice III

A.

1 cup rice boiled 1/2 pound salt pork (chopped) and 2 onions cooked together until brown.

B.

1/2 teaspoon paprika or little Spanish peppers or green peppers.

Mix B with A. Add a little more than two cups of tomato juice or a whole tomato. Bake for about one-half hour.

Mrs. E. G. Drew.