New-York tribune., 1912-12-05

All recipes appearing In these columns have
Level measurements are used unless other
This department will be glad to answer any
culinary question submitted by readers ana
Hddre.s Culinary Editor. New-York Tribune.
No l54 Nassau street.
This department will not be responsloie .or
manuscript which is not accompanied py
stamps for return. Kindly inclose s,anlps
with questions requiring an answer py ielte'.
Write on only one side OF the paper ana ses
that name and address accompany each item.
DEyTLLED OYSTERS.-C In one ta-
blespoonful of butter, one teaspoonfui OIL
finely minced onion and one teaspoontui
of chopped peppers until they are tender
Add one-half cupful OF oyster juice, one
tablespoonful of Worcestershire sauce,
teaspoonful of English mustard very
small amount Of cayenne and two cup
fuIs n, obopped oysters. Cook slowly Tor
five minutes and serve on squares Oh ho'
buttered toast.
spAcuETTI QTALIAN STYLD.-Pro-
cure a slice OF juicy round OF hanN
steak weighing from one and one-haii "
two pounds. With a sharp knlte criSS
cross and chop well both sides, ana theh
covar generously with the best fresh laro'
snrinkle well with salt, pepper. hltie
cavenne. chopped parsley and a tiny p''
~ garlic IL the garlic is objected 10,
minced onion may be useo usteao' MN
ord II. with white cord. Put two taole-
s,oonfu,s of the lard into saucepan anu
nhsr very hot put in the rolled meat
Let II brown we'll on all Sides ana when
the fat Is nearly all gone add Itue ny
littIe two cupfuls Of strained toihatoes'
These should be put in cold, but SO SLOW
lv that they will not stop the meat from
cooking. Let It boil gently FOR forty m'h-
,..s opd then add a can Of tomato con-
sarya This is a tomato paste, put up IN
small cans. and may be bought In many
NJ the Italian fruit stores. lt gives
richness TO the gravy not obtained oy the
no. NJ the tomatoes alone. Allow all 10
cook for another fifteen minutes. Mean
while boil for twenty minutes ha., .
nackaee of spaghetti-either the smaii OF
the large-in plenty OF saiteo "a'e''
Drain thoroughly and place one layer on
q deep platter. Sprinkle TINS hoerAy
with grated parmesan cheese, cover Win
,h. yravv and then add another layer OF
tho snaghetti and cheese, which Is again
IN be covered by the gravy. Ihis is
rather q rich dish. and Is not meant 70 ce
s.rved with meat, but as separate
cours. The meat used In the cooking
60 generally too dried out to be used with
the meal Spaghetti. cooked this way,
is quite substantial enough TO De useo
for luncheon without any meat course
Brooklyn. "'
sOPA DE ARROZ (MEXICAN RICE).-
For this unique dish use one cup1ui Oh
rice. two cupfuls Of finely chopped fresh
or canned tomatoes; one tablespoonful OIL
Ia rd. one Spanish onion the size OF smail
apple (inely chopped), one teaspoonfui OF
anely chopped garlic 0his ingredient Is
ontionaD. salt to taste. and one quart
of water. Wash the rice thoroughly out
gently, so as not to break the grains.
Drain I'm q sieve or napkin until very dry
An hour or two will not be too long.
when ready to cook put the lard IN
thick agate baking dish or pan and set II
on top OF the range. Let the heat be very
moderate and steady. Add the dry rice
to this hot fat. Stir constantly TO prevent
burning, and to insure even cooking. Tnis
process will require ten or hfteen MIN
utes. The object is to cook and harden
the grains Of rice without allowing them
TO brown, as any color beyond the slight
est tinge of ecru will change and spoil
the flavor. Next pour in the chopped to-
matoes and continue to stir for several
minutes, until most Of the solid part or
the tomato has been absorbed and the
mass is In a semi-dry, sticky condition.
Remove from the fire for moment ana
add the chopped onion, garlic, salt and
one quart of boiling water. Use wide
kitchen fork and stir all together thor
oughly cover and put on the fire to cook
until the rice is done" and every grain
stands apart Sometimes 1t Is desirable
10 uncover during the latter part of the
boiling. II the mass should become too
drv before the rice is sufficiently cooked
a little water may be poured gently over
II. Serve with a garnish Of hot or sweet
green peppers. MhS' r. n ~
New York City.