Evening Republican, Volume 15, Number 73, Rensselaer, Jasper County, 27 March 1911 — FOUR GOOD RECIPES [ARTICLE]

FOUR GOOD RECIPES

MBHES THAT ARE BOTH PALATA* BLE AND CHEAP. \ ■■ln.—ii i ■■ With Rice Used as the Foundation, Hostess May Place Very Many Good Things Before Her Luncheon or Dinner Guests. Rice and Tomatoes.- —One-half cupful of rich, one-half can of tomatoes, one onlojv, one-half green pepper. Boil rice about ten minutes, then add tomatoes, onion, and pepper, chopped fine. Cook twenty minutes, season to taste, add one tablespoonful of butter, and serve. Chipped Rioe and Beef.—One-half pound chipped beef cut fine, one tablespoonful of butter, one-half cupful of rice, two cupfuls of milk, one tablespoonful of flour. Soak beef if very salty. Pry it in butter for five minutes, add one tablespoonful of flour and stir until smooth, then add milk, stirring constantly to avoid lumps. Before taking off add the rice, previously boiled. Season and serve on toast. Salmon and Rice.—One can salmon, one and one-half cupfuls of rice, one and one-half cupfuls of white sauce, salt and pepper to taste, one tablespoonful of butter. Make layers of rice, salmon, and white sauce, having white sauce on top. Put butter on top and bake fifteen or twenty minutes. Chicken and Rice Croquettes.—One and one-half cupful of chicken, onehalf cupful of rice, two stalks celery chopped fine, one-half pepper, green, already cooked, chopped, one egg beaten, cracker crumbs, one-half cupful white sauce or stock, salt and pepper. Mix all ingredients, make in balls and, roll in egg and cracker crumbs and cook in hot lard five minutes.