Evening Republican, Volume 20, Number 265, Rensselaer, Jasper County, 4 November 1916 — Rice and Sausages. [ARTICLE]

Rice and Sausages.

Chop an onion, and fry it with a tablespoonful of dripping until it is of a nice golden color. Wash a teaspoonful of whole rice, put it on with cold water, and after bringing it to the boil, drain and stir it in among the onion. Add two breakfastcupfuls of stock (or water with gravy) and two sliced tomatoes, and allow to simmer until the rice is tender and absorbs the liquid. When ready stir in two tablespoonfuls of grated cheese, with sufficient salt and pepper to season. Pile in the center of a hot dish. Have some small sausages nicely browned. Place the sausages neatly around. This dish is quite complete without potatoes.