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Show ! Tthree pinto bean luncheons i v Did you over hear o Buffalo Bill's t pinto ponies? The pinto bean is the j pony's namesake. "We can't all have pinto ponies, but everybody can have ) pinto beans for we have a large crop ,of them this year and they aro much ii cheaper than ordinary beans. The : United States food administration is I urging the use of the pinto bean. . i Luncheon One. Mexican Frljoles r Scalloped Tomatoes Brown Bread Fruit Luncheon Two. Hopping John Plain Barley Cake Orange Marmalade Luncheon Three, j Pinto Bean Loaf with Tomato Sauce i Baked Potatoes Apricot Plea 1 (Oatmeal Crust.) Sausage and Rice Cakes. To one cup of cooked rice add one egg unbeaten and two tablespoons of cold cooked sausage. Mix well together and form into flat cakes. If the mixture mix-ture is very soft add a little more rice. Brown lightly in drippings, being careful care-ful to have the fat well heated before adding the cakes. This amount will make six medium sized cakes. Rice Corn Pudding. 1 tablespoon rice, cups boiling water, 1 cup cornmeal, 1 tablespoon fat, 2 well beaten eggs, 2 cups milk, 1 teaspoon salt, 1 teaspoon baking powder. Boil the rice in the water for ten minutes. Scald half the corn-meal corn-meal with tho boiled rice mixture. Add melted fat and the well beaten eggs. Then add the milk and the remainder of the cornmeal, together with tho salt and baking powder. Mix thoroughly and bake in a moderate oven -10 minutes. min-utes. Hominy Balls. 1 cup cooked hominy, slight grating nutmeg, 1 egg yolk, salt as needed. Mix all well together "and form into smooth balls the size of largo English walnuts. If the hominy is very stiff it should bo beaten up with tvo tablespoons table-spoons of hot milk before the other things are added. Roll tho balls in cornmeal bread crumbs then in slightly slight-ly beaten egg white, and again in crumbs. Brown in the oven. no |