Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-12-08

SlNe IOdSlS anu STEAKS II rice III cOiilDlnd-
ton with cheaper cuts of meat or vege-
tables was frequently introduced into the
family dietary Here. then. are a few
rice dishes well worth adding to the fam
lily recipe book
Spanish Rice.
Have ready i'm a saucepan two table,
spoonfuls of bacon fat or other nice drip
pings. smoking hot. Throw in half cup
fui well washed rice and toss about until
nicely Drowned. Add one sliced tomato
or it's equivalent in the canned tomato.
one sliced onion and Glove OF garlic and
brown lightly. Pour in hot water TO
cover season with salt and pepper. put
on the saucepan lid and COOK thoroughly.
adding more water needed. DO not
stir. as the beauty of this dish lies in the
pump brown, unbroken kernels.
East Indian Rice and Cheese.
Boil one cupful well washed rice in one
quart of milk until tender. Mince one
Glove of garlic fine and add to the rice
with a tablespoonful of minced onion,
tablespoonful and a half Of green pepper
chopped and half tablespoonful minced
parsley.
Beat two eggs and add to the rice with
a SCanI cuDIul cOlu ililAh anu wv idpic-
spoonfuls grated cheese, preferably Par
mesan. When lightly mixed turn into
buttered pudding dish, scatter a few bits
OF butter over the top. and bake just long
enough to make a light golden brown.
California Rice.
Cook one cupful well washed rice In
soup stock, favoring with bay leaf. When
nearly ready to serve. stir in one cupful
1al
spoonful of butter, tablespoonful each
of grated cheese and chopped parsley
and sprinkling of paprika- Serve with
grated cheese
Rice, Cheese and Tomato Croquettes.
Cook for twenty minutes a half canful
of tomato with a slice of onion, a sprig
of parsley and few pepper corns. Strain.
Meantime boil half cupful Of rice, add
the tomatoes, take from the fire, add one
we'll beaten egg, five tablespoonfuls
grated cheese, Tablespoonful of butter
and salt and pepper to season. Turn the
mixture on a platter and when cod and
stiffened, shape in croquettes. dip In egg
and fine bread crumbs and fry in deep
fat.
Rice and Salmon Croquettes.
While still warm, stir together one cup
full freshly cooked rice and the same
amount of faxed salmon. Season with
salt and pepper and set aside to get cold.
Mold into finger-shaped croquettes, add
ing a little milk if too stiff. Roll in egg
yolk and fine crumbs and fry in deep lat.
Cream of Rice Soup for Special oc-
casions.
Have ready a quart of clear meat stock
veal or chicken-add to it
when boiling a cupful of wei washed
rice, a sprig each of parsley and celery
and a slice of onion. Cook half an hour
and put through a sieve. Add cupful
and a half of scalded milk. season with
salt and pepper. and just before serving
add, if you have it, a few tablespoonfuls
of cream.
Rice Corn Bread.
Take one heaping cupful of yellow In
dian meal, one scant cupful of wheat
flour. one cupful and a quarter Of milk.
one egg. level tablespoonful OF sugar, one
teaspoonful of salt, one teaspoonful of
soda, two teaspoonfuls of cream OF tar
tar, a piece Of butter the size OF an egg
and one cupful of previously cooked rice
either hot or cold. The butter must be
melted and added while still hot. at the
asst moment an6 the mixture should be
baked on a granite pie plate. Serve very
hot, with butter, cream or maple sirup
The addition OF the rice makes the bread
very light.
Oyster Jambalya.
To serve a good sized family use three
cupfuls Of boiled RICE three dozen oysters,
two slices Of bacon or ham, a tablespoon
full and a half of stewed tomato, a table,
spoonful of butter. teaspoonful of salt
and a quarter teaspoonful cayenne or pap
rika- Heat the butter in a frying pan.
put in tomatoes, salt, bacon or ham.
Cook a few moments, then add oysters.
Cook ten minutes longer and add rice.
Cover closely and set aside in q very
warm place for an hour before serving.
Rice Pancakes.
Sift together one pint OF flour, one
sugar, a tablespoonful OF salt
and a teaspoonful and a half of baking
powder sifted with the flour. Beat one
egg thoroughly and stir il into a cup
and quarter of milk. Turn this on two
cupfuls of cold boiled rice and beat with
a fork until the rice is free from Jumps.
Add to the prepared flour and beat to a
smooth batter. Have the griddle we'll
heated and creased and cook the batter
in large, thin cakes. browning nicely on
both sides. Serve with maple strip.
honey or thick fruit strip.
Rice Chocolate Pudding.
Scald quart OF milk with three ounces
grated chocolate. Add one cupful hot,
boiled rice, a scant cupful of sugar and
the yolks Of four eggs. well beaten. Bake
until set. then draw to the mouth OF the
oven, which should be cooled down and
spread with a meringue made by whip
ping the whites of the eggs stin with four
level tablespoonfuls of sugar. Flavor to
taste Let the meringue pun and color
q golden brown. then set away to cool
When quite cold put in the ice box until
ready to serve.
EMMA PADDOCK TEkNoRD.