You can use your own pie dough recipe for this or the type that come in the refrigerator section of the grocery store.

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Coconut Marshmallow Cake

3 eggs
1 cup sugar
4 tablespoons milk or water
1/2 teaspoon vanilla
1 1/3 cups pastry flour
1/4 teaspoon salt
1 teaspoon baking powder

Beat the eggs and sugar together until very light.  Add the milk or water, the flavoring, then the flour, salt, and baking powder which have been sifted together twice.

Bake in greased pans at 360 – 375 degrees for 12 – 15 minutes.  When cold, fill and frost with coconut marshmallow frosting.

Coconut Marshmallow Frosting

2 cups sugar
1/2 cup water
1 cup marshmallow creme
2/3 cup coconut

Boil the sugar and water until it threads.  If using a thermometer, cook to 230 degrees.  Add the marshmallow creme and beat until thick enough to spread.

Use 1/3 of the frosting to make a thick filling between the layers of cake.  Use the remainder to frost the top and sides.  Sprinkle thickly with grated coconut as soon as the cake is frosted.

Escalloped Cabbage and Rice

Butter a baking dish and fill it with alternate layers of cooked rice, white sauce, and raw cabbage that has been chopped fine.  Sprinkle the top with salt and pepper, bread crumbs, and bits of butter.  Bake one hour in a moderate oven, keeping the dish covered the first 45 minutes.

Savory Rice

Savory rice is another splendid luncheon dish.  Boil a cupful of rice in salted water until tender.  Have ready 5 slices of bacon, a small onion and a green pepper, which you have put through the food chopper together, and then cooked in a saucepan until slightly brown.

Beat this into the rice and add half a cupful of tomato sauce and salt and pepper to taste.  Bake about 20 minutes in a moderate oven and serve hot.

8 ounces day-old bread, remove crusts and cut into cubes
4 eggs
2 1/2 cups of milk (or half and half)
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon of salt
1 teaspoon vanilla
3 tablespoons butter
3/4 cup light brown sugar
1/2 cup chopped walnuts (optional)

Butter a 9- by 9-inch baking dish. Layer the bread cubes in bottom.
In a bowl, whisk together eggs, milk, sugar, cinnamon, salt, and vanilla until sugar is completely dissolved. Pour over bread cubes and cover.  Chill for one hour.

Once chilled, make the topping!
In a small bowl, stir together butter, sugar, and walnuts with a fork until mixture is crumbly and butter is evenly distributed.  Sprinkle this mixture over the soaked bread cubes.  Bake for 45 minutes at 350 degrees.

*TIP:  Optionally you can serve with a bit of maple syrup or powdered sugar drizzled on top!

Tomato and Onion Salad

1 head lettuce

1/2 cup mayonnaise

6 thick tomato slices

1 chopped Spanish onion

1/2 teaspoon paprika

Make 6 nests with lettuce leaves.  Put tomato slice in each.  Top with mayonnaise.  Sprinkle with onion and paprika.  Serves 6.

Sweet Potato Salad

2 cups diced, cold, boiled sweet potatoes

1 cup chopped celery

1 tablespoon chopped bell pepper

1 tablespoon chopped onion

1 tablespoon chopped parsley

1/2 cup French dressing

Mix thoroughly.  Chill.  Serves 6.

Cabbage and Cucumber Pickle Salad

2 cups shredded cabbage

1/2 cup chopped green pepper

1 tablespoon finely chopped onion

1 teaspoon sugar

1/3 cup chopped, fresh cucumber pickle

1/2 teaspoon salt

4 tablespoons mayonnaise

Combine and mix thoroughly.  Serve in cups of lettuce and arrange on a salad platter or on individual salad plates, garnished with mayonnaise.  Serves 6.

Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them.  Whether sweet or plain, the foundation batter is much the same.

A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit.  When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying kettle.

The fat should be deep enough to cover the fritters, and it should be smoking hot when used.  Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated, until the fritter is finely colored.

Most fritters are done within 5 minutes, the time needed to cook them being determined by one which should be cooked as a tester.