Show tIll nussn urart tLautwlalut uthulutat II r u oJ = a BAKING DISH i t RECIPES 5 I + pliif1741Slalitri Ul r fit + itlti rGFlt 1CrGFgI C A CAll 0 lT END > dDHESID Sbak jv 1 ll one cupful of macuionL four cupfuls of boiling water for twenty minutes then cool until tender and dram Place In a baiting dish add one teaspoonful of salt and dust with I pepper Grate cheese over the top dot with one tablcspoonfut of butter and add one cupful of milk Bake till near l lyall the mIlk Is absorbed by the mac aronlv which will be in I about twenty five minutes The oven should not bo very hot or the cheese wUl becom tough > i Browned Sweet Potatoes Boll five medium sized sweet potatoes and whenrc rc done remove the skin Split lengthwise and lay in the baking dish Sprinkle with sugar add a little butter brown lix the oven and serveS serve-S loped Potatoes Take four cupfuls cup-fuls of thinly sliced boiled or baked potatoes I tatoes put Into baking dish dust with Hour salt and pepper Distribute email lumps of butter over the top Fill the j a dish to tho top of the potatoes with milk Bako until the top Is a delicate j brown and thu potatoes are eoft and J creamy Servo In tho dish la which they they are baked i Scalloped Tomatoes Place ono can j of tomatoes In a baking dish puttlnff i In alternate layers with seasoned cracker jet j-et crumbs and bits of butter Place ornckor crumbs over tho top and bake 1 thirty minutes in a hot oven Baked Rice Pudding Stir together II one quart of rich milk halt a cupful of granulated sugar ono teaspoonful ot salt and two tablespoonfuls ot rica j Flavor to taste Bake In a very slow I oven for three hours keeping tho cover r1 on the baking dish until ready to serve t Remove the cover and let the pudding t d brown slightly and nerve |