Ashland weekly tidings. [volume] (Ashland, Or.) 1919-1924, 1921-07-13

sugar and rice Shape into flat cake
and roll in flour and fry ON a no
gr.ddle. Serve with maple syrup o,
jelly.
Plain California Rice Pudding
Two cups fresh milk, . tablespoon
California rice. i teaspoon salt, Il
cup sugar. teaspoon of vanilla
Wash rice thoroughly and dram
place in a buttered pudding dish and
pour in milk. Bake IN a slow oven
for about one and a half hours. stir
ring occasionally; add remaining in.
gradients and bake from a hall to
one hour longer Do not stir alter
adding ingredients. but allow TO be-
come a golden brown on, top
California Rice Fruit Pudding
Add a cup of chopped figs or a
cup of seeded raisins to the plain
rice pudding when adding the salt,
sugar etc. Bake as directed for
plain pudding.
California Custard Rice Pudding
One-third cup California rice, !
cup cold milk. cup cold water. Y
teaspoon salt, ! tablespoon butter,
2 eggs, x cup scalded milk, tea
spoon vanilla or grated rind and
juice of lemon. Wash rice we'll: put
rice, milk and water in a saucepan
and cook until soft; add butter and
set aside to cool. Beat eggs, add the
additional half-cup scalded mIk. SUI
gar and flavoring; combine with rice
and pour into buttered baking dish
and bake slowly until firm. Pour
little melted butter over the top and
sprinkle thickly with powdered su-
gar and return to oven to glaze. For
chocolate rice pudding, melt two
squares of unsweetened chocolate and
add to the mixture, emitting the
layoring
California Rice Croquettes
Two cups cooked California rice,
egg beaten, teaspoon onion juice,
teaspoon lemon juice, Il teaspoon
salt, pepper to taste. tablespoon
melted butter. Mix all ingredients,
shape into balls, roll in bread crumbs
and then in slightly beaten egg. to
VIII 'ch a tablespoon of water has been
added; then in crumbs again, and
fry in deep fat until a golden brown.
Serve as a garnish for meat or fish.
California Rice with Fruit
Sweeten and mash to pulp any
fresh or canned fruit Mold cooked
rice in custard cups. Turn out and
pour the fruit mixture over each one.
Any of the berries, cooked prunes or
canned apricots or peaches are suit
able for this dish.
California Rice and Meat Loaf
Two cups cold cooked meat, cut
in dice, cup stock or gravy, table
spoons shortening, tablespoons of
flour. 2 cups cooked California rice,
Y teaspoon salt, l teaspoon onion
juice, pepper to taste. Melt shorten
ing, add flour, mix until smooth.
Add stock, cook until thick. Add
remaining ingredients, except rice,
Butter breadpan, line with rice,
pressing firmly Add meat, cover
with rice Bake until firm and serve
with a tomato sauce.
RisOtto
One cup California rice, table
spoons butter or olive oil, small
onion sliced thin, cup stock, cup
strained tomato, tablespoons chop
ped ripe olives, 13 cup grated cheese,
tablespoons shredded green pep.
per. Heat shortening and fry onion
slowly until golden brown; add
the uncooked rice, which has been
well washed and drained. Fry rice
until yellow, stirring constantly, then
add stock, strained tomato and green
pepper. Simmer until rice is tender.
Season with salt and add olives just
before serving. Cooked cold rice may
be used. heating 1t in the tomato and
stock. This makes very nice stuff
fling for green peppers or tomatoes.