Rice one pint, tomato one (large one or one cup of canned
with juice turned off), one green pepper (thoroughly seeded),
half of an onion (well chopped), salt and pepper, butter two
tablespoonfuls. Boil the rice well. Put the butter to brown,
and then throw in the onions, then the green peppers and to-
matos, and when thoroughly cooked mix well with the rice
and serve hot.
Mrs. Mary Longstreet.
vegetables.
109
rice with tomatos.
Boil one cupful of rice soft in hot water; shake it now and
then, but do not stir it. Drain and add a little milk in which
a beaten egg has been mixed; one teaspoonful of butter, and
a little pepper and salt. Simmer for five minutes, and if the
rice has not absorbed all the milk, drain it again. Put the rice
round a dish, smooth it into a wall, wash it over with the yolk
of a beaten-up egg, and put it into the oven till firm. Take half
a bottle of tomato conserve (or the strained juice and the pulp
of seven or eight tomatos), season with pepper, a little salt,
sugar, and half a chopped onion ; stew for twenty minutes, then
stir in one tablespoonful of butter and two tablespoonfuls of
fine bread crumbs. Stew three or four minutes to thicken, then
pour the tomato into the dish in the middle of the rice, and
serve.
Mrs. H. W. O’Melveny.
SAVORY RICE✪ Savory Rice.
One-half pound rice, one onion, three tablespoons grated
cheese, three tablespoons tomato sauce, one teaspoon chopped
parsley, herbs, cayenne and salt, one ounce butter. Boil the
rice in water with small onion chopped fine ; when tender and
nearly dry stir in other ingredients. It should be stiff enough
to make a mound in the dish. Serve hot. (Thyme and
marjoram are the herbs used.)
k
Mrs. Walter Allen.
RICE, SOUTHERN.
In taking the quantity, remember that in cooking, rice swells
to about three times its original size. Wash the rice with the
hands, quickly, in two or three waters to remove the powdered
starch, as that will make the rice sticky. A saucepan with
about three quarts of salted water, boiling hard, should be on
the hottest part of the stove. Put in it two cups of the rice✪ Rice, Southern.
It should begin to boil again in a couple of minutes';
after it has boiled from seven to ten minutes, test it by
rubbing a grain between the fingers, and if it is soft on the out-
side, with a tiny hard core in the middle, pour off every drop of
water, leaving it as dry as possible. Cover tightly; place on
the back of the stove and let it steam for one-half hour; or it
110
LANDMARKS CLUB COOK BOOK.
may stand longer without injury. The steaming cooks the
center, and the rice should prove to be snow white and dry,
so that each grain is separate. Do not stir the rice while cook-
ing- This is served as a vegetable.
Mrs. Williamson Dunn.
RICL SPANISH. GOOD FAMILY LUNCHEON DISH.
One cup rice, one large tomato, one green pepper, one large
onion, one tablespoonful of lard, one teaspoonful salt✪ Rice Spanish. Put the
lard in a spider and when hot pour the rice (dry) into it and
keep moving it until the rice is thoroughly heated, but not
colored. Then add three pints of boiling water in which the
salt has been dissolved, then the vegetables chopped fine ; let all
cook together until rice is tender. More boiling water may be
added should it become too dry.
Mrs. Cleves Moore.
RISOTTO A LA MILANESE. ✪ Risotto a la Milanese
Page 68 · 6 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rice one pint, tomato one (large one or one cup of canned with juice turned off), one green pepper (thoroughly seeded), half of an onion (well chopped), salt and pepper, butter two tablespoonfuls. Boil the rice well. Put the butter to brown, and then throw in the onions, then the green peppers and tomatos, and when thoroughly cooked mix well with the rice and serve hot.
Mrs. Mary Longstreet.
vegetables.
rice with tomatos.
Boil one cupful of rice soft in hot water; shake it now and then, but do not stir it. Drain and add a little milk in which a beaten egg has been mixed; one teaspoonful of butter, and a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice round a dish, smooth it into a wall, wash it over with the yolk of a beaten-up egg, and put it into the oven till firm. Take half a bottle of tomato conserve (or the strained juice and the pulp of seven or eight tomatos), season with pepper, a little salt, sugar, and half a chopped onion ; stew for twenty minutes, then stir in one tablespoonful of butter and two tablespoonfuls of fine bread crumbs. Stew three or four minutes to thicken, then pour the tomato into the dish in the middle of the rice, and serve.
Mrs. H. W. O’Melveny.
SAVORY RICE.
One-half pound rice, one onion, three tablespoons grated cheese, three tablespoons tomato sauce, one teaspoon chopped parsley, herbs, cayenne and salt, one ounce butter. Boil the rice in water with small onion chopped fine ; when tender and nearly dry stir in other ingredients. It should be stiff enough to make a mound in the dish. Serve hot. (Thyme and marjoram are the herbs used.)
k
Mrs. Walter Allen.
RICE, SOUTHERN.
In taking the quantity, remember that in cooking, rice swells to about three times its original size. Wash the rice with the hands, quickly, in two or three waters to remove the powdered starch, as that will make the rice sticky. A saucepan with about three quarts of salted water, boiling hard, should be on the hottest part of the stove. Put in it two cups of the rice. It should begin to boil again in a couple of minutes'; after it has boiled from seven to ten minutes, test it by rubbing a grain between the fingers, and if it is soft on the outside, with a tiny hard core in the middle, pour off every drop of water, leaving it as dry as possible. Cover tightly; place on the back of the stove and let it steam for one-half hour; or it
may stand longer without injury. The steaming cooks the center, and the rice should prove to be snow white and dry, so that each grain is separate. Do not stir the rice while cooking- This is served as a vegetable.
Mrs. Williamson Dunn.
RICE SPANISH. GOOD FAMILY LUNCHEON DISH.
One cup rice, one large tomato, one green pepper, one large onion, one tablespoonful of lard, one teaspoonful salt. Put the lard in a spider and when hot pour the rice (dry) into it and keep moving it until the rice is thoroughly heated, but not colored. Then add three pints of boiling water in which the salt has been dissolved, then the vegetables chopped fine ; let all cook together until rice is tender. More boiling water may be added should it become too dry.
Mrs. Cleves Moore.
RISOTTO A LA MILANESE.
Records on this page
Savory RiceTomato ConserveSavory RiceRice, SouthernRice SpanishRisotto a la Milanese