Arizona republican., 1918-03-05

tablespoon or boiled rice and little garden pepper cut fine in each dish. dipping over it the chicken, vegetable and juice.
 Oyster JambaIaya
 Put a tablespoon of drippings in a pot. Heat and add a large onion chopped fine; brown and add table spoon of flour; brown. then add two or three tomatoes or their equivalent in canned tomatoes; stir carefully to keep the flour from thickening in Jumps. Now add the hot liquor from 90 oysters with enough boiling water to make one and one half quarts. Boil until the ingre- dients are well combined and add one cup of washed rice. Boil until the rice is tender. stirring often. Season as de- sired with cloves, parsley, bay leaf and celery, chopped fine; pepper, salt and pinch of cayenne. Add last of all 50 oysters and let them cook until the edges begin to curl, when 1t is ready to serve.
 ScaIIoped Rice To prepare this economical dish use two cups of boiled rice, one cup of white sauce and one-fourth cup of finely shredded codfish which has been parboiled 10 minutes in hot water. Cover the bottom of an. oiled baking dish with rice, then add the codfish and cover with white sauce. Sprinkle the top with bread crumbs and bake in a moderate oven until brown.
 Eggs may be used to top this scallop instead of bread crumbs. Arrange fish and rice in alternate layers, finishing with rice. Add white sauce to each layer and sprinkle with paprika. Care l fully break four eggs on top, dot with sauce, and season with salt and pap rika. Bake in oven until eggs are set
 White Sauce
 Melt two tablespoons of fat, and add two tablespoons of flour, and salt and pepper to taste. Cook thoroughly until milk, stirring constantly. Cook until ] smooth and glossy.
 Cheesed Rice 1 Put in a double boiler or chafing dish l two cups of boiled rice, one- half cup of hot milk, and heat thoroughly over wa ter. Then sprinkle lightly over it half 1 a cup of grated cheese and a few shreds of pimiento. Cover tightly and let stand over the hot water until the chese is melted. This is acceptable for Sunday tea.
 Rice With Vegetables
 Rice can be combined successfully
 
 are substantial enough for meatless days. Red beans with rice make a favorite dish in many part of the world.
 Red Beans and Rice
 Soak over night pound of red beans. Then simmer for at least four hours in two full quarts of water. When the beans are quite soft, add a teaspoon of salt, a teaspoon of fat, small onion (minceD and half a red pepper. Con- tinue the simmering process for two hours longer.
 Serve with boiled rice The combi- nation is not only good but represents a complete ration.
 Cabbage With Rice
 Boil a head of cabbage until tender, drain and cut out the heart and center fill in she opening with cup of boiled rice, which has been highly seasoned with salt, pepper and fat Pour over all cream sauce.
 Chopped pimientos may be added to the rice or paprika dusted over the whole after the sauce is added This makes an excellent dish when the meat course is light.
 Rice and Onions
 Chop six onions and put them into a frying pan with one tablespoon of fat When tender add an equal quantity oI | prika, one teaspoon of kitchen bouquet and one teaspoon of lemon juice Stir lightly together, heat thoroughly and serve very hot.
 Rice Farce
 This combination of vegetable. makes a flavory accompaniment fo warmed up, left-overs of meat. 1 pint chopped tomatoes; l cup rice 1 cup chopped celery; l cup chopped olives; F cup chopped peppers; 1 ta blespoon minced onion; l teaspoon salt; h teaspoon paprilla. Rub the tomato through sieve, an, heat, then add the rice, chopped celery , seasoning. and other ingredients an, boil for five minutes. Then put it ol ! the side of the range and simmer fo one hour until the ingredients ar, thoroughly blended. ? Spanish Rice , This is deservedly popular dish an like rice farce is excellent to serve wit : beans for meatless dinners
 teaspoons fat; green peppers; i onion sliced; 1 cup rice; F tablespoo < paprila; bit of bay leaf; large rip