RICE WITH MEAT.— Boil 1 cup rice until tender in salted water, line a mould ^ an inch deep, chop any kind of cold, ten- der meat, season to taste, add 1 beaten egg, 2 tablespoons cracker crumJbs, moisten with hot water or stock✪ Rice with Meat, pack in the mould or cover. with rice; steam 45 minutes; t\irn out on platter, -pour to- mato sauce over. This is also good with potatoes in place of rice; COOK COUNTY COOK BOOK 375 have them cooked and mashed, and either baked or steamed. — Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111. VARIATION I. — 2 cups chopped meat, 1 teaspoon salt, J4 tea- spoon pepper, % teaspoon onion juice, 1 teaspoon chopped parsley, 1 tgg (may be omitted, however), ^ cup fine bread crumbs, 4 cups boiled rice, stock. Season the meat and mix with the crumbs and beaten o^gg; add enough stock to make it pack easily. Line a buttered* dish with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly, and steam 45 minutes. Serve with tomato sauce. 1 cup raw rice will give the 4 cups boiled rice. This dish is particularly good if mutton is used. — Mrs. Oscar J, Bannan, 1222 N. Clark St., Chicago, 111. VARIATION II. — 1 cup boiled rice, 1 cup finely chopped left- over meat (beef), 1 teaspoon salt, 2 tablespoons butter, ^ cup milk, 1 egg', put milk on to boil, add meat, rice and seasoning; when boiling, add 'beaten tgg. — Mary R. Clark, 2520 S. Wabash Ave., Chicago, 111. BEEF RISSOLES.— Mix well together the remains of any cold meat, minced, about the same quantity of mashed potatoes; add a teaspoon of dried thyme, salt and pepper to taste. Beat up an tgg, and add to the mixture, form into balls, rub them in bread crumbs or flour, and fry in hot fat. — Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111. MEAT ROLLS. — Take any little pieces of cooked meat, and mince them, season with pepper and salt, a little onion, or cur- ry powder, according to taste. Make a crust with cold potatoes, flour, a little milk, a teaspoon baking powder. Roll out, put the meat inside the crust. Make into rolls, put into oven to brown. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. BEEF AND POTATO SANDWICHES.— Fry slices of cold corned beef on buttered bread, press over another slice, thickly mashed potatoes, press it down on the meat with a knife. Dip the whole in egg and bread crumbs, fry in drippings a very light brown, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SAVORY LEFT-OVERS.— Put a small piece of butter in a frying-pan, slice an onion in; when cooked, add slices of cold meat; cover closely a few minutes, until meat is thoroughly heated, then 376 LEFT OVER MEAT if you have left-over gravy, add it, seasoning to taste; if not, add stewed tomatoes; let come to boil, and serve hot. — Mrs. L. C. Haz- lett. 111 E. Ohio St., Chicago, 111. SAUSAGE LEFT-OVERS.— Sift together three times 2 cups flour, 2 teaspoons baking powder and J4 teaspoon salt; work in 2 to 4 tablespoons shortening, and add milk or water to make a dough✪ Sausage Left-Overs. Roll into a thin sheet, cut into squares or rounds, accord- ing to shape of sausage. Lay cold, cooked sausage on the pieces of paste, brush half the paste with cold water, and fold to cover sausage. Bake 20 minutes. Serve hot. — Miss Frieda Zeeb, 208 N. 2nd Ave., Maywood, 111.

AI-modernized reading of the original text

RICE WITH MEAT.— Boil 1 cup rice until tender in salted water, line a mould ^ an inch deep, chop any kind of cold, tender meat, season to taste, add 1 beaten egg, 2 tablespoons cracker crumbs, moisten with hot water or stock, pack in the mould or cover. with rice; steam 45 minutes; turn out on platter, pour tomato sauce over. This is also good with potatoes in place of rice; have them cooked and mashed, and either baked or steamed. — Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111. VARIATION I. — 2 cups chopped meat, 1 teaspoon salt, J4 teaspoon pepper, % teaspoon onion juice, 1 teaspoon chopped parsley, 1 egg (may be omitted, however), ^ cup fine bread crumbs, 4 cups boiled rice, stock. Season the meat and mix with the crumbs and beaten egg; add enough stock to make it pack easily. Line a buttered dish with 3 cups rice, fill with the meat, cover with the remainder of rice, cover tightly, and steam 45 minutes. Serve with tomato sauce. 1 cup raw rice will give the 4 cups boiled rice. This dish is particularly good if mutton is used. — Mrs. Oscar J, Bannan, 1222 N. Clark St., Chicago, 111. VARIATION II. — 1 cup boiled rice, 1 cup finely chopped leftover meat (beef), 1 teaspoon salt, 2 tablespoons butter, ^ cup milk, 1 egg, put milk on to boil, add meat, rice and seasoning; when boiling, add beaten egg. — Mary R. Clark, 2520 S. Wabash Ave., Chicago, 111. BEEF RISSOLES.— Mix well together the remains of any cold meat, minced, about the same quantity of mashed potatoes; add a teaspoon of dried thyme, salt and pepper to taste. Beat up an egg, and add to the mixture, form into balls, rub them in bread crumbs or flour, and fry in hot fat. — Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111. MEAT ROLLS. — Take any little pieces of cooked meat, and mince them, season with pepper and salt, a little onion, or curry powder, according to taste. Make a crust with cold potatoes, flour, a little milk, a teaspoon baking powder. Roll out, put the meat inside the crust. Make into rolls, put into oven to brown. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. BEEF AND POTATO SANDWICHES.— Fry slices of cold corned beef on buttered bread, press over another slice, thickly mashed potatoes, press it down on the meat with a knife. Dip the whole in egg and bread crumbs, fry in drippings a very light brown, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SAVORY LEFT-OVERS.— Put a small piece of butter in a frying-pan, slice an onion in; when cooked, add slices of cold meat; cover closely a few minutes, until meat is thoroughly heated, then if you have left-over gravy, add it, seasoning to taste; if not, add stewed tomatoes; let come to boil, and serve hot. — Mrs. L. C. Hazlett. 111 E. Ohio St., Chicago, 111. SAUSAGE LEFT-OVERS.— Sift together three times 2 cups flour, 2 teaspoons baking powder and J4 teaspoon salt; work in 2 to 4 tablespoons shortening, and add milk or water to make a dough. Roll into a thin sheet, cut into squares or rounds, according to shape of sausage. Lay cold, cooked sausage on the pieces of paste, brush half the paste with cold water, and fold to cover sausage. Bake 20 minutes. Serve hot. — Miss Frieda Zeeb, 208 N. 2nd Ave., Maywood, 111.

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Rice with MeatSausage Left-OversBeef RissolesMeat RollsBeef and Potato SandwichesSavory Left-Overs

The Cook County cook book