Evening Republican, Volume 17, Number 139, Rensselaer, Jasper County, 11 June 1913 — LOBSTER IN CUPS OF RICE [ARTICLE]

LOBSTER IN CUPS OF RICE

Really a Form of Curry, Though It Need Not be Made as Hot as That Particular Dish. , \ ' ■»!■.• v • ’ i. Fill cups with warm boiled rice, pressing down close and firm. When cold, scoop out the middle of each cup, leaving a wall substantial enough to preserve its shape. Have ready a kettle of boiling drop the cups in carefully and fry until brown. For the filling, put a tablespoonful of butter in a saucepan and when hot add a tablespoonful of minced onion. Cook until a light yellow, then add one ta(blespoonful of flour. Ab soon as frothy, pour in one cup of hot milk or water, a teaspoonful of curry powder and salt and pepper to season. If you use water instead of milk, a teaspoonful of lemon juice is an improvement. Cook until the mixture thickens, add one cupful of diced lobster, then fill into the cups and serve.