The Washington times., 1935-12-12


cooks on large plantations con-
cocted dishes that blended old and
new world cooking practices.
Some of these recipes are ,still
used even though rice is no longer
grown in commercial quantities in
that area.
Pillaus are favorites there to-
day and are apt to be found on
your menu whether you dine with
friends or at one of the famous
hotels facing the Battery.
Another well known dish is
called Hopping John" This COM
bines rice with blackeyed peas.
However, if you stroll down
through the old slave market near
st. Michaels Church, you will find
colored girls from Mt. Pleasant
Isle selling punches Of partridge
berry, magnolia boughs and dis
playing counters of fresh crisp
vegetables.
You will be tempted to stop
perhaps to buy.
Prominently displayed will be
bins of dried blackeyed peas, which
they will sell to you as Hopping
John"
Hopping John
2 cups of black-eyed peas
/ cup uncooKed rice
8 cups water in which peas were
cooked
3 tablespoons of bacon drippings
Salt to taste
Boil the peas until tender. Add
rice and bacon drippings and
enough water to steam the rice
(about 3 cups is needed for this
amount. Cook over slow fire l
hour Serves 6.
An old Charleston recipe for
chicken pillau Is not expensive in
asmuch as it forms a one-dish
meal dinner.
Chicken Pillau
Cut a chicken into pieces the
size you wish to serve at the table.
Wash clean, and put in a stew
pan with about one-eighth pound
of salt pork, which has been cut
in small pieces.
Cover with cold water and boil
gently until the chicken begins to
grow tender, which will be in
about an hour unless the chicken
is old.
Season rather highly with salt
and pepper, add three teacupfulS
of rice which has been picked and
washed and let boil 80 or 40 min
uteS longer.
There should be a good quart Of
liquid in the stew pan when the
rice Is added. Instead of chicken,
other meat may be used.
The recipe for the rice and
vegetable casserole shown IN the
picture above is a good answer to
the question of what to serve for
meatless dinners. The eggs, added
just before it is taken from the
oven, increase it's nutritive value
and protein content. The bacon
can be omitted if desired.
Rice and Vegetable Casserole
2 cups cooked rice
! cup peas
! cup canned corn
2 tbsps. minced onions
2 strips bacon
"a cup chopped celery
Ia cups milk
VI teaspoon pepper
] teaspoon salt
( eggs
Place in layers in creased bak-
ing dish; when casserole is filled,
add milk. Bake in moderate
oven $3.50 degrees F. for about 4O
minutes or until brown. Drop the
eggs on top of the casserole and
allow to shir for a few minutes
or until the eggs are done to taste.
Serve.
Rice Croquettes served with
thick tomato gravy are delicious
to serve as a starchy vegetable
for dinner.
Rice CrOquetteS
8 cups cooked rice
2 level teaspoons gelatine
u cup milk
2 tablespoons onion juice
1 tablespoon butter
u teaspoon salt
/ tablespoon minced parsley
Pepper, paprika
Soak gelatin in cold milk about
five minutes. Place cup contain
ing soaked gelatin in small basin
of hot water until gelatin is dis
solved. Add dissolved gelatin to
cooked rice: add butter, stirring
until melted; salt, pepper, paprika,
onion juice and parsley.
Set in refrigerator until mixture
thickenS sufficiently to form the
croquettes. Shape as desired. Roll
in bread crumbs, then in slightly
beaten egg and again in the
crumbs. Fry in deep fat and drain
on paper.
Luncheon Loaf
cup cooked rice
/ egg
2 tablespoons onion (chopped)
teaSnOOnflll salt