Evening star., 1914-03-08
Rice Substitutes for Meat.
Rice and Spinach.

One cup natural rice (brown rice).
One-auarter peck spinach.
One-ouarter pound finely sliced bacon.
Two teaspoons salt.
One tablespoon finely cut onion.
One tablespoon flour.
One tablespoon chopped parsley.
One-eighth teaspoon paprika.
Put two quarts water in saucepan;
when boiling add the natural rice slowly,
add one teaspoon salt; boil forty-fve
minutes; drain. blanch with boiling
water, set in oven a few minutes to dry.
Pile in center of plate or platter; put
the spinach around the edge. garnish
with the fried bacon, pour the bacon
drippings over the spinach and sprinkle
with the parsley.
Spinach-Wash, clean and wash the
spinach thoroughly; put into saucepan.
cover and bring to boil, remove the
cover and boil ten minutes. Drain, saw
Sauce-Put one tablespoon of the bacon
drippings and onion into pan. add the
-four. mix we'll. then add the cup of
spinach stock; boil three minutes. Chop
the spinach and cover with the sauce.
add the paprika-
In the above recipe there is used the
natural (brown) rice. 1t should be used
in every recipe, but I find that many
housekeepers cannot purchase 1t in their
neighborhoods. The natural rice is much
better than the uncoated (unpolished).
and the uncoated is better than the
coated (polished): therefore buy the
best you can get. This dish Of rice and
spinach favored with bacon Is very at
tractive. wholesome and good
Cost-Spinach, 10 cents; rice 8 cents;
bacon. cents; seasoning, 1 cent; total
25 cents
Bacon varies in price from to Z
cents a quarter pound. A soup. the rice
dessert and you have a good meal for
six persons.
Rice a la Creole
One cup rice.
Two cups tomatoes.
One-half cup finely cut onion.
Three tablespoons chopped parsley.
One tablespoon drippings.
One teaspoon salt.
One-quarter teaspoon paprika-
One teaspoon curry powder.
One-quarter teaspoon Worcestershire
sauce.
Three tablespoons grated cheese.
Put the drippings and onion into fry
pan, fry but do not brown; strain the
tomatoes in and cook five minutes; then
add the salt. pepper. paprika, curry pow
der and Worcestershire sauce; boil two
minutes. add the cheese; when melted
pour over the rice. which has been
boiled. and spread on hot platter; sprin-
kle with the chopped parsley.
This is enough for four persons.
Cost-Rice, cents: tomatoes. cents;
onion, cent; parsley. l cent; cheese,
cents; seasoning, 2 cents: total Is cents.
One has correct food value In the
above dish and with slaw or salad and
a dessert there is good meal.
Rice and Nut Roll.
One cup rice.
One cup shelled peanuts, or four table
spoons peanut butter
One cup breadcrumbs.
One cup cream sauce.
Two hard-boiled eggs.
One raw egg.
Two tablespoons grated onion.
Two tablespoons chopped parsley.
One teaspoon salt.
One-eighth teaspoon white pepper
One-half teaspoon celery salt.
One-quarter paprika.
Wash and boil the rice as usual, when
cold put the rice, nuts and hard-boied
breadcrumbs, cream sauce and seasoIl-
ing; mix all well together: form into loaf
Beat the egg with one Tablespoon cold
milk and brush the roll; dust with bread
crumbs. Place on well creased pan and
bake in moderate oven forty minutes.
Serve with peas, spinach or any vege-
tables you have.
This is enough for five persons.
Cost-Rdce. cents: nuts, cents;
cream sauce, cents: eggs. II cents; sea-
soning. cents; total. 81 cents.
Nuts Are Expensive.