Part 6 (2/2)

Russian Salad

Chop or cut carefully the vegetables; mix together, add two or three tablespoonfuls of toasted pinon nuts, and the meat and fish; dish on lettuce leaves, or, if you have tomatoes, peel and take out the centers, and fill the salad into the tomatoes. Serve with French or mayonnaise dressing; garnish with blocks of aspic jelly.

CEREALS

Cold boiled rice left over may be mixed with a small quant.i.ty of meat, and used for stuffing tomatoes or egg plant; or it may be re-heated or made into pudding, or added to the m.u.f.fins for lunch, or added to the corn bread.

A cup of oat meal or cracked wheat or wheatlet may also be added to the m.u.f.fins or ordinary yeast or corn breads. These little additions increase the food value, make the mixture lighter, and save waste.

Southern Rice Bread

Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk; add a tablespoonful of melted b.u.t.ter, a half teaspoonful of salt, and one and a half cups of corn meal; beat thoroughly, and stir in one cup of cold boiled rice; add a teaspoonful of baking powder; beat for two or three minutes; stir in the well-beaten whites of the eggs, and bake in a thin sheet in an ordinary baking pan.

Rice m.u.f.fins

Separate two eggs; add to the yolks one cup of milk and a cup and a half of white flour; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans in a quick oven twenty minutes.

Rice Croquettes

To make cold boiled rice into croquettes, the rice must be re-heated in a double boiler with a gill of milk and the yolk of an egg to each cup; you may season with sugar and lemon or salt and pepper, and serve as a vegetable. Form into cylinder-shaped croquettes; dip in egg and bread crumbs, and fry in smoking hot fat.

Simple Rice Pudding

Put into a double boiler one quart of milk; allow it to cook for thirty minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and one cup of cold boiled rice; turn this into a baking pan, and bake in a quick oven thirty minutes. Serve cold. Raisins may be added when it is put into the baking pan.

Lemon Rice

Into one cup of cold boiled rice stir one pint of milk; beat the yolks of three eggs with a half cup of sugar together until light; add to them the rice and milk; add the grated yellow rind and the juice of one lemon. Turn this into a baking pan; bake in a moderately quick oven twenty to thirty minutes. Beat the whites of the eggs to a stiff froth, add three tablespoonfuls of powdered sugar, and beat again. Heap these over the pudding, dust thickly with powdered sugar; return to the oven to slowly brown; serve cold.

Paradise Pudding

Pare, core and grate three apples. Separate three eggs; add to the yolks four tablespoonfuls of sugar; beat until light; add a grating of nutmeg and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice; mix with this quickly the apples, and beat well; add a half cup of milk; turn into a baking dish, and bake for thirty minutes. Make a meringue as in preceding recipe, from the whites of the eggs; heap it over the top, and brown. This pudding may be served warm or cold.

Compote of Pineapple

Throw a pint of boiling water over one cup of cold boiled rice; stir for a moment; drain, and stand at the oven door. Have ready, picked apart, one small pineapple; add to it a half cup of sugar; heat quickly, stirring constantly. Arrange the rice in the center of a round dish, making it into a mound, flat on top; heap the pineapple neatly on this; pour over the syrup, and send at once to the table. Small quant.i.ties or different kinds of fruits that have been left over may be blended and used in this way.

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