Evening star., 1922-06-16
Health and Thrift in the Home

add them to one cup of medium white
sauce, then add one cup Of cooked
rice, Beat the whites of the three
eeiar eGgs naly materials. h Turn urn into a creased
irving pan and cook like an omelet
at a moderate heat until the under
surface is Drowned. then turn out on
in the oven until a knife blade when
inserted in the center comes out
clean Three tablespoonfuls of grated
cheese may be added II liked.
Soup With Vegetables.
When boiling rice do not throw
away the water, but add to the rice
and water bits of celery, tops and
green onions, a little parsley or any
other tender greens you may nave,
and cooked peas or string beans cut
up. Season with salt and pepper and
simmer gently until the vegetables
are done. More water may be added
II necessary.
With Drowned Salmon.
Melt one tablespoon of butter. add
two tablespoons of flour and salt and
pepper and cook together htIas until f ouDo o,In
time. Cook until thick and smooth.
then add two-thirds of a cup OF sal
a hot creased frying pan ready. pour
in the mixture, saute for ten minutes,
then bake in hot oven for ABOUT
thirty minutes, fold like an omslet
and turn onto hot platter. Ihls
will serve four persons.
Crenmed With Stewed Fruit.
Wash one cupful of rice in several
waters and boil it quickly in water
for FIVE minutes. Drain. add two cups
Of milk and cook slowly until the
rice is tender and the milk absorbed;
Dissolve one-half a tablespoonful of
fuls Of boiling water and add it to
the rice with two tablespoons or su :.
and one-half cup of whipped cream:
when cool, pour into wet mold and
leave in a cool place until firm. Turn
out and serve with any kind OF cold
stewed fruit in the center
Eggplant and Rice.
Pare and slice AN eggplant and cut
salt, cover with boiling water and
let them stand for ten minutes.
Drain, add two onions. one table
spoon of Clipped parsley and one
half a cup of rice. Put this into
saucepan with one quart of hot wa
nearly absorbed; then put the mix
ture into casserole or earthen-
ware dish, add one teaspoon of but
ter, two teaspoons of sugar. one-haiI
| a cup of strained tomato, salt and
/ pepper to taste, and bake in an oven
earthenware dish in which it was
baked.
Cottage Cheese and Rice Rolls.
Various loaves or rolls can be made
; by combining cottage cheese with
/ cold cooked rice and reasoning with
| horseradish, olives. onion juice. pars-
, ley, chopped celery. sage. pimentoes'
green peppers. grated cheese or other
seasoning. Chopped nuts, finely cut
NnI hnr ar
additions. Left overs of boiled ham,
! fried bacon, cold meats, salmon. tuna
F! fish or other fish may be used to add
variety. If liked, the loaf may be
| rolled, just before serving, in sifted
bread crumbs that have been slightly
especially attractive If served on a
bed of lettuce leaves or shredded
lettuce and garnished with fresh or
! cooked vegetablec that have been
tossed in French dressing. Salad
dressing is frequently served with
these rolls.
Rice and Mushrooms.
Have ready a pastry case. Peel
some mushrooms. allowing five or
six to each person, and cut off the
stalks. Wash and peel the stalks and
chop Make half a pint of white
sauce with milk. add the chopped
stalks. a little chopped parsley, salt.
pepper and a teaspoonful of cooked
minced onion. Simmer the mush-
rooms in this. and when done mix in
two ounces of rice cooked in stock
and drained, Serve in the case very
-itoAses --ns.,sri ."
With Rafsins and Cream,
Boil some rice. and just before It
is taken from the stove add one egg.
well beaten. and sugar to taste. Boil
some raisins until tender. Pile the
rice on the platter. pour the raisins
over it and add whipped cream.