2 to 3 cups leftover baked beans
1 pint canned tomatoes
1/4 cup sliced onion
6 cups water or stock
1 1/2 teaspoons sugar
3 tablespoons flour
2 tablespoons bacon or ham drippings

Put baked beans, tomato, onion, and liquid together and simmer until soft.  Thicken with flour and drippings, creamed together.  Bring to boiling, stirring frequently to prevent sticking.  Remove from heat, add sugar.  Add salt and pepper as needed.  Serve with croutons if desired.

2 1/2 cups cold cooked rice

1 1/2 cups grated cheese

1/3 teaspoon paprika

1/2 teaspoon salt

1 1/2 cups stewed, sifted tomatoes

Grease a baking dish.  Place in it alternate layers of rice and grated cheese, reserving 2 tablespoons of cheese.  Add salt and paprika to stewed, sifted tomatoes, pour these over rice and cheese, sprinkle remaining cheese over top.  Bake at 350 degrees for 30 minutes.

3 cups milk

1/2 cup cornstarch

1/2 cup sugar

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup cold water

1/2 cup marshmallow creme

2 squares chocolate or 2 tablespoons cocoa dissolved in a little milk

Please milk and chocolate in inner vessel of double boiler and cook until chocolate is melted.  In the meantime, mix together cornstarch, sugar, and salt and moisten with cold water.  Pour scalded milk and chocolate over these and return to saucepan.  Cook over a direct heat, stirring constantly until thick, then set double boiler over hot water and cook 20 minutes.

Remove from heat.  Beat in marshmallow creme and vanilla.  When cool, turn into a serving dish.  Serve plain or with whipped cream.

6 thin slices buttered bread

2 cups milk

1/3 cup sugar

1 square chocolate

1/2 teaspoon vanilla

2 eggs

1/4 teaspoon salt

Butter the bread, cut it into finger lengths, and lay these in buttered baking dish.  Melt the chocolate in the inner vessel of a double boiler, add to it the milk, flavoring, and sugar and bring to scalding point.  Pour this mixture over the well-beaten eggs.  When mixed, pour it over the slices of bread.  Bake at 350 degrees until the custard is set.  Serve hot or cold.

It is preferable to place the dish containing the pudding in a pan of hot water while baking so that the eggs may not separate through too rapid cooking.

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1 cup strawberries

Scant half-cup sugar

1/2 cup cornstarch

2 cups boiling water

2 tablespoons lemon juice

1/4 teaspoon salt

1 cup marshmallow creme

Crush the strawberries so that the juice flows freely.  Stir into the sugar and cornstarch which have been previously blended together and pour this mixture into the boiling water.  Boil thoroughly.  Then cook in a double boiler for at least 20 minutes.

Cool.  Add the lemon juice and salt, and pour onto the marshmallow creme, beating while pouring.  Mold in small cups which have been dipped in cold water.  Chill.  Serve with additional strawberries, if desired, slightly crushed and sugared.

2 1/2 cups boiled peas
3 tablespoons butter
1 cup grated cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Mix ingredients and cook slowly until cheese melts.  Serve on buttered toast.

Serves 6

1/2 pound spaghetti
2 tablespoons butter or oil
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped green pepper
2 cups canned or stewed tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 tablespoon sugar
1 cup grated cheese

1.  Boil spaghetti in salted water until tender.  Drain.
2.  Melt butter in pan and saute onion and green pepper until soft.
3.  Add tomatoes, salt, pepper, paprika, and sugar.
4.  Simmer 10 minutes.
5.  Add spaghetti and mix well.
6.  Add 1/2 cup cheese.
7.  Turn into greased baking dish.
8.  Sprinkle with remaining cheese.
9.  Bake at 400 degrees until cheese is brown, 20 – 25 minutes.

Variation:
Fully-cooked ground sausage, beef, or ham can also be added.

Serves 6

1 cup milk
3 tablespoons shortening
2 tablespoons sugar
2 1/2 teaspoons salt
1 yeast cake
6 1/2 cups flour

1.  Add 1 cup water to the milk and heat.
2.  Add shortening, sugar, and salt.
3.  Dissolve yeast cake in 1/4 cup lukewarm water and add this to the mixture.
4.  Stir in 3 or 4 cups flour and beat well.
5.  Cover.  Set in a warm place to rise overnight.

In the morning:
1.  Add enough flour to make a firm dough.
2.  Knead on a floured board until smooth and elastic to the touch.
3.  Cover and set in a warm place to rise until treble (triple) in bulk.
4.  Knead again.  Shape into loaves.  Put in greased pans.
5.  Cover and let rise again until double in bulk.
6.  Bake at 350 degrees for 50-60 minutes.

1 cup cream sauce

2 cups cold potatoes

1 1/2 cups cold, chopped ham (fully cooked)

1/2 cup dried bread crumbs

1.  Chop the ham and dice the potatoes.

2.  Butter a casserole dish.  Put in a layer of cold potato, then a layer of ham, and pour over it 1/2 cup cream sauce.

3.  Cover with another layer of potato and ham.  Pour in the remainder of the sauce, and cover with buttered crumbs.

4.  Bake twenty minutes.

1.  Roll pie crust as thin as possible, and cut into rounds with a large biscuit cutter.

2.  Mince cold, fully-cooked, leftover beef, roast, or steak.  Season with salt and paprika, and moisten with stock or gravy to make the meat stick together.

3.  Put a spoonful of this mixture into each round of paste, pinching the edges together carefully so that not a particle of the meat may escape.

4.  Brush egg over the outside, and fry like doughnuts in deep fat.  They will take 8 minutes to brown.

5.  Drain on thick paper.  (Now we would use paper towels.)

2 cups peeled and cut tomatoes

2 cups grated bread crumbs

1 level teaspoon salt

1 tablespoon butter

Dash pepper

1.  Reserve 3 tablespoons bread crumbs, and spread the remainder in a baking dish.

2.  Brown in the oven.

3.  Mix the tomato, browned crumbs, salt, pepper, and half the butter together and put in a shallow baking dish.

4.  Spread the unbrowned crumbs on top, and dot with the remainder of the butter, cut into bits.

5.  Bake in a moderately hot oven half an hour.

1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon soda
1 teaspoon baking powder
1 cup milk
1 cup molasses
1 beaten egg
Flour

1.  Mix flour, cinnamon, soda, baking powder.
2.  Add milk, molasses, and egg to the dry ingredients.
3.  Add enough flour to make a soft dough that will hold in shape when dropped.
4.  Drop from a teaspoon into hot shortening in skillet.
5.  Brown on both sides.
6.  Try with a fork.  If it comes out clean, they are done.

Variation:  Cooking oil, margarine, or butter can also be used in the skillet in place of shortening.