The Washington times., 1930-05-20
MACARONIANDRICE
DISHES POPULAR

ANA0NNAS4AA may S~NSSA~@~~S
served instead of potatoes to
vary the menu, but it does not
take the place of potatoes in
the diet because the potatoes
furnish minerals that the maca'
roni lacks.
There are certain general di'
rections for preparing both boiled
rice and boiled nacaroni and
these directions apply to the prep.
aration of both dishes. For plain
boiled rice first wash the rice
in a coarse strainer, held di'
rectly under running cold water
Allow two quarts of boiling water
for each cup of rice and one
tablespoon Of salt. When the
water is boiling rapidly, sprinkle
in the rice slowly so that the
water does not stop boiling. Con
tinue rapid cooking until rice
is tender, lifting the rice occa-
Sionally with a fork SO that il
does not stick to the bottom OF
the pan. When tender, drain
rice in colander. Dry the rice
in a warm oven. Stir once or
twice with a folk so that the
steam may escape. For plain
boiled macaroni the procedure
is the same except that it is not
necessary to first wash the maca-
roni. When it is tender, drain
thoroughly. May be served hot
with butter as vegetable
Baked MacarOni and Tomatoes
Add two tablespoonfuls melted
fat and one-quarter teaspoonfu!
of salt to three cupfuls canned
tomatoes. Arrange in layers with
two cupfuls cooked macaroni in
a creased baking dish. Cover
with buttered crumbs and bake
at 500 degrees F. for II minutes.
Serves six.
Casserole of MacarOni.
Cook one cupful of macaroni
(two-inch pieces in boiling
salted water and drain. Pour
one and one-half cupfuls scald-
ing milk over one cupful soft
bread crumbs. Add one-fourth
cupful melted butter, one chopped
pi ento, one tablespoonful
chopped chives, one and one
half cupfuls grated cheese and
SeaSoningS. Then add three we'll
beaten eggs. Put macaroni in q
creased casserole and pour milk
and cheese mixture over it. Bake
about so minutes in moderate
oven of $50 degrees F. until loaf
is firm. Serve with mushroom
sauce. Serves six. @
Brown Rice SaVOry
Cook one-half cupful brown
rice in water with one teaspoonful
of salt until tender. Pour off the
oil from one large can of Sar-
dimes and add to it one teaspoon
full of prepared mustard, one
eighth teaspoonful curry powder
and one tablespoonful of lemon
juice. Coat the sardines with
this dressing. Season the rice
with one tablespoonful butter or
margarin, salt and pepper and
place in a serving dish. Lay the
Sardines on the bed of hot rice
and sprinkle the whole with
chopped parsley.
ScalIOped Rice and Mushrooms
Combine two cupfuls hot sea-
soned cooked rice with one can
condensed tomato soup, one
seeded green pepper chopped
fine, one four-ounce can of mush-
rooms with juice, 4 tablespoon
.fulS of melted fat and salt and
pepper to taste. Arrange in a
creased casserole and bake in a
moderate oven Of 375 degree F..
for 80 minutes. Serves six.
Italian Macaroni
Heat One-quarter OF a cupful
OF salad oil in a saucepan, add
two medium sized onions and two
tablespoonfulS of chopped green
pepper; cook till half tender, then
add two cupfuls canned tomatoes
one teaSpoonful of salt and two
teaspoonfuls of sugar. Cook
slowly until the onions are ten
der and the sauce is reduced one
third. Cook one-half pound of
macaroni as directed above. Put
into a heated dish, stir about two
ounces of grated parmesan cheese
through it, pour over the sauce
and serve at once. Serves six.