Serves six.
Turkish Pilaf (3) Washed rice, 1 cup Raw lean beef or lamb, 1 pound Salt, 1 teaspoon Boiling water, 2 cups Small onion or garlic, 2 cloves Tomatoes, 2 cups Olive oil or any fat, 2 tablespoons Fry onion cut in small pieces or the garlic in the fat until slightly brown; add rice, seasonings, water, tomatoes, meat, and cook in a covered dish until the rice is soft.

The meat may be omitted, the rice cooked in the tomatoes and water, and the whole covered with grated cheese and baked until cheese is melted.
Vegetable Stew Beef, 1/2 pound Mutton, 1/2 pound Carrots, diced, 1/2 cup Potatoes, diced, 2 cups Tomatoes, canned, 3/4 cup Fat, 2 tablespoons Carrot, 1 whole Onion, sliced, 3 tablespoons Cabbage, chopped, 1 cup Flour, 1/4 cup Bay leaf, 1/2 leaf Cloves, 6 Peppercorns, 6 Parsley, chopped, 2 tablespoons Salt, 2 teaspoons Thyme, 1 sprig Water, 7 cups Cut meat in small pieces, brown with onion in fat, add water, one carrot in which cloves have been imbedded, and other vegetables.

Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew about two hours (till vegetables are done).

Remove bag of seasonings, thicken stew with flour.

Add more salt if needed.
PUDDINGS Apricot Tapioca Pudding (4) Apricots, 6 Sugar, 1/2 cup Pearl tapioca, 1 cup Salt, 1/2 teaspoon Boiling water, 3 cups Cover the tapioca with cold water and soak for one hour.