Evening star., 1914-03-08

One tablespoon curry powder.
Two tablespoons grated cheese.
One tablespoon drtppings.
One tablespoon salt.
One-eighth teaspoon white pepper.
Dash paprika-
Wash and soak the beans overnight
Next morning change the water. put on
to boil with four quarts boiling water,
adding one teaspoon salt. It should only
take two hours to boil them. but I find
they differ very much. I have had some
tender in one and one-quarter hours:
therefore. I would say. start them early.
and when tender drain. put into double
boiler on back Of stove They are much
better II done too soon than to have them
half cooked, as they improve while stand-
ing.
Boil and blanch the rice as usual and
sprinkle with one teaspoon salt Put the
drippings in small frypan. add the onion
and fry, but do not brown; mix the curry
add to the onion and boil until 1t thick
ems slightly: add one teaspoon salt. dash
white pepper and grated cheese. Put the
beans in center of chop plate ana the
boiled rice around the edge. At the edge
where the curry and rice meet put the
curry and onion. Dust the rice with
paprika and garnish with sprigs of pars-
ley.
This is enough for four persons.
Cost-Rice, cents: beans. s cents:
/ cent; total. Is cents. Curry powder Is
a matter Of taste.
A soup. the above, succulent vegeta-
BILE and dessert make an ideal dinner.
Rice and Cheese.
One cup rice
Two cups milk.
Two tablespoons -four
Two cups or one-half pound grated
cheese.
One teaspoon butter.
One teaspoon salt.
One-eighth teaspoon white pepper.
Wash and boil the rice as usual; blanch
and sprinkle with one teaspoon salt.
Brush bakedish with butter, put in lay
er of rice, then layer of grated cheese.
dust with salt and pepper: another layer
of rice and cheese You have three lay
ers of each. cheese on top Pour the
and thickened with the flour. over the
top: place in hot oven. covered. fifteen
minutes: uncover and bake hve minutes,
or until nice brown.
This is enough for four persons.
Cost-Rice, cents: milk. cents;
cheese, II cents: sea soning, butter and
flour. 2 cents; total, o cents.
Rice and Cheese en- Casserole.
One cup rice.
One cup grated American cheese.
One cup canned tomatoes.
One tablespoon butter.
One tablespoon finely cut onion.
One and one-half teaspoons salt.
One tablespoon sugar.
One-quarter teaspoon paprika.
One tablespoon caramel.
Two tablespoons green bread crumbs.
Wash and boil the rice as usual. drain
and blanch. Brush the casserole dish
with little melted butter. put in half
the rice, cover with half the sauce and
half the cheese; then the rest of the rice.
sauce and cheese: cover with bread
crumbs. Put on cover and place In hot
oven twenty-five minutes. Serve in cas-
serole.
Sauce-Put the onion and butter into
and shake the pan until the
onion Is cooked: then add the tomatoes
fthe solid part), salt. sugar. paprika and
boil ten minutes: add the caramel. stir
ring until smooth. Y.
This recipe is for four persons.
Cost-Rice. cents: cheese, 3 cents: to-
matoes, 8 cents: butter cents: onion
and seasoning, cents: total. 10 cents.
This is an exceptionally good meat sub
sttute. Tomato soup. rice and cheese,
succulent vegetable and a winter dessert
and one has an ideal meal at very small
cost