Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-03
Rice Variations.

Rice Variations.
Rice Balls-To one pint of hot boiled rice
add large cupful of finely minced chicken,
a well-beaten egg, salt and pepper to taste,
and sufficient cream sauce to moisten 1t
slightly. Mix together and set aside until
cold. Form into small balls, egg and bread
crumb them and fry in deep fat Drain on
unglazed paper and serve at once.
Rice and Cheese Balls.-Add half a cup
full of hard grated cheese to pint OF
boiled rice, season with salt and dash OF
cayenne. Add well-beaten egg and
moisten with cream sauce. Form into
small balls egg and breadcrumb them and
fry in deep fat.
Rice wafles-Soften a cup Of boiled rice
with the yolks Of three eggs ana TWO
tablespoons of melted butter Alternately
add two cupfuls of milk and one and one
half of -four. into which heap,ng tea
spoonful of baking powder has been mixeo'
and lastly the beaten whites. Inc Wames
are baked quickly over good hre IN an
iron thoroughly heated. Dust with pow
dered sugar and serve at once with maple
sugar or with jelly.
Rice with Mutton.-Line buttered bak-
ing dish with a wall Of rice an men IN
thickness Fill the center with colo roast
or boiIed mutton, chopped small and 1reed
fron, hone and gristle. Season to taste.
Add a little onion juice and moisten WIN
gravy Cover with layer OF rice ana Dake,
covered In a moderate oven Tor nan an
hour Then remove the cover, spread ngnt-
Nv with melted butter and let stay IN the
oven until delicately Drowned. served not
with a tomato sauce. chicken UT veal
may be used instead Of the e,a ma IL delicious
breakfast or luncheon dish and also is an
economical way of using small quantitles
Of leftoyers To prepare 1t me Small put
tered cups with soft,boileo rice ~ haa onlea
chicken, finely minced, delicately seasoned
and slightly made moist with cream sauce
or chicken broth. A few chopped oysters
Onion Juice and minced celery may be add
ed If desired Cover the top with layer OF
the rice and bake in moderate oven Ior
fifteen minutes. Then invert the cups care
fully on a heated platter and serve at ONCE
with any preferred sauce.
Lemons
Which have dried and hardened again Will
become quite soft IL allowed to soak in cold
water.
Novel Celery Combinations.
Celery Custards.-Two eggs, one cupfui
milk, three-quarter cupful celery cut into
half-inch pieces, two tablespoonfuls chop
ped cooked chicken, one tablespoon butter
one-half tablespoon chopped onion, one
half teaspoonful salt, one-eighth teaspoon
full pepper. Cook the celery, onion and
butter together for ten minutes over mod
crate fire until the vegetables are a pale
brown. Beat the eggs, then stir all Of the
ingredients together Pour into small GUS
tard cups and bake until firm. Serve In the
cups. A sauce Hollandaise may be served
with them if desired.
Curried Celery.-Two cupfuls Of cooked
celery cut into half-inch pieces, one cupful
stock, two tablespoonful of flour, one
tablespoon butter, one tablespoon lemon
Juice, one dessertspoonful of curry powder,
one teaspoon chopped onion. Cook the
onion in the butter until slightly colored,
adj the flour and stir until 1t browns.
Then mix in the curry powder. Pour in the
stock and bring to a boil. Add the celery
and lemon Juice, reheat and serve with
border of hot boiled rec.
Mince Of Calls Liver and Celerv.-Six
slices bvttered dry toast, one and one-half
cupfuls celery cut into half inch pieces,
three-quarters cupful cream sauce. one-half
cupful cooked calfs li--er cut into quarter
inch cubes. Cook the celery in stock or
water until tender. drain thoroughly, then
add 1t and the liver to the cream sauce.
Season to taste, stir over the fire until
buDDinS, tnen pour II On the TOAST ana
serve hot
Baked Celery with Cheese-Three cup
fuls celery cut into inch pieces. one cup
full stale bread crumbs. three-quarter cup
full grated cheese. one-half cupful milk,
two tablespoonful butter, one tablespoon
full -four. Cook the celery In boiling sailed
water until tender, drain thoroughly and
set aside half a cupful Of the liquid. Melt
one tablespoonful Of the butter, add the
flour and mix until smooth. Turn in the
milk and the half cupfui OF celery liquid
Bring to q boil and cook for three minutes
stirring constantly. Add half cupfui of
the cheese, stir until 1t melts, then mix in
the celery, adding salt and paprika or
cayenne. Melt the remaining tablespoonful
Of butter and moisten the breadcrumbs
with It Place the celery and crumbs In q
baking dish in alternate layers, leaving the
last layer crumbs and sprinkle the re-
mainder Of the cheese over the top. Bake
on the upper rack OF the oven until a me-
dunn brown and serve hot.
Goldfish.
Goldfish omeiet on Toast.-Make a rich
cream sauce OF one tablespoonful Of -four,
two tablesp0onfuls Of butter ana three
fourths of cupful OF thin cream, cooked
together until thick and smooth. Add two
thirds Of cupful Of finely faxed cold
boiled goldfish. q tablespoonful OF finely
minced parsley and q saltspoonful Of pa
prika, cook for ave minutes, take from the