The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-10-01

cups cold boiled rice
egg
! cup milk
a cup margarine
1-S cup -four
SeaSOnings
Make thick white sauce of the
milk, butter and flour. Add the
cheese and stir until melted. Sea-
son to taste. Cool, mix with the
rice and shape. Roll in fine dry
| bread crumbs, and dip in egg which
has been slightly beaten and diluted
with tablespoons cold water. Roll
in crumbs again, and fry until
brown in Deep hot fat.
Cheese Fondue
IL cups lot milk
| IL cups soft stale crumbs
| | tablespoons margarine
| eggs
u pound cheese
y teaspoon salt
Mix the hot milk, bread crumbs,
salt and cheese rubbed through a
crater. Add the egg yolks thor
oughly beaten, then fold in the
Stif1y beaten egg whites. Pour into
a creased baking dish, place in a
pan of hot water, and bake until
firm in a moderate oven. About
thirty minutes will be required.
Baked Potatoes With Cheese
6 large baked potatoes
1-3 cup hot milk
2 teaspoons salt
u pound pimientO cheese
Paprika
Cut potatoes in half lengthwise,
and scoop out the centers. Mash
thoroughly. Add cheese to hot milk,
and beat with egg beaten until
smooth Mix with potatoes. Add
Seasohings and whip until light and
creamy. Refill potato shells, and
bake in hot oven for ten minutes.
Mexican Rabbit
a pound cheese
cups stewed tomatoes
1 tablespoon chopped onion
2 tablespoons chopped green.
pepper
2 eggs
l cup milk
2 tablespoons margarine
2 tablespoons -four
y tablespoon salt
Melt margarine, and add chopped
onions and peppers. Cook slowly for
five minutes. Add flour, mix thor
oughly, then add milk Cook one
minute. Add cheese, stirring until
melted. Add tomatoes to cheese
sauce, beaten yolks of eggs and seas
onings. Fold in beaten egg whites,
and bake thirty minutes in moder-
ate oven. Serve on squares of toast.
Pepper Stuffed With Cheese
6 green peppers
"a pound cheese
IN cups bread crumbs
l teaspoon grated onion
teaspoons margarine
Seasonings
Cut off thin slice from stem end
of peppers. Remove seeds and
pith. Parboil peppers two minutes,
drain and fill with a mixture of re-
naming ingredients. Cover tops
with cheese.
Place in creased baking dish, and
bake about twenty minutes in mod
crate oven.
MacarOni Cheese Loaf
l cup macaroni broken in 2-inch
pieces
IL cups hot milk
] cup soft bread crumbs
"a cup melted margarine
l piment0 chopped
i tablespoon chopped parsley
tablespoon chopped onion
11s cup grated cheese
y teaspoon salt
Pepper and paprika
Cook the macaroni in boiling salt
ed water. Blanch in cold water,
and drain. Pour the Scalding milk
over the bread crumbs, add the
butter. pimento, parsley, onion,
grated cheese and Seasonings. Then
add the well-beaten eggs. Put the
macaroni in a thickly creased pan,
and pour the milk and cheese mix
ture over it. Bake about fifty min
utes in slow oven, or until the loaf
is firm and will hold its shape. Turn
out on a platter. Serve with mush-
room sauce
Mushroom Sauce
Il cup liquor drained from
mushrooms
j tablespoon margarine
4 tablespoons -four
Il teaspoon salt
Pepper and paprika
/ small can domestic mush-
rooms
Make a sauce of the milk, mush-
room liquor, margarine, flour, and
seaSoningS. When thick, add the
mushrooms.
Keep DoaOe the Odors
Vegetables, such as cabbage,
onions, caulihower and turnipS,
should be cooked in plenty of boil
ing sailed water uncovered This
allows the odor from them to pass
into the air gradually and little if
any odor will be noticeable in the
house. If these vegetables are
cooked. covered, the odor collects
and escapes all at once. and seems