434 CHEESE, MACARONI, NUTS & RICE, ETC.
ings. Add milk to half the depth. Cover with buttered crumbs,
bake until cheese melts and crumbs are light brown, — Mrs. Wm.
S. Kris, Abbotsford Rd., Kenilworth, 111.
RICE CROQUETTES.— Put 2 cups rice into a bowl with 2
tablespoons sugar, 1 well-beaten egg, and grated nutmeg. Roll
between floured hands into cone shapes, then roll in bread crumbs
and dip into 1 egg and milk, beaten together✪ Rice Croquettes, and again in bread
crumbs. Fry in deep fat.— Mrs. F. A. Lester, Essex Rd., Kenil-
worth, 111.
VARIATION I. — Wash J/^ cup rice, cook until tender, drain,
add water or ^ cup scalded milk, yolks of 2 eggs, and butter;'
cool, shape, roll in eggs and crumbs; fry, and put cubes of jelly^
on each.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.
/■
FRIED RICE. — Steam the rice till done, turn into a perfo-
, rated frying-basket, and pour cold water over and dip into hot fat
until brown. Or press newly boiled rice into an inch-deep pan,
cover with a weight, and let it become cold. Cut into 2-inch
squares, and fry until brown in hot "butter✪ Fried Rice. Serve with tomato or
curry sauce.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.
MOULDED RICE.— Boil a cup of raw rice 10 minutes; drain,
and pour over it, in place of the water, 2 cups of chicken gravy, or
stock made from chicken, duck or turkey bones, seasoned well;
with salt, pepper, and onion juice✪ Moulded Rice. Set in boiling water, uncov-
ered, and cook gently until quite dry. Turn into a bowl wet with
hot water, press down firmly and reverse the bowl upon a hot
platter. Pour any stewed, fricasseed or fried meat around, or
cover the mould with grated cheese, brush all over with beaten
white of egg, and set upon the top grating of your oven to color
slightly. The rice may be served without moulding if time does
not permit. — Mrs. E. I. Ahlesbrooke, 747 Lincoln Ave., Winnetka,
111.
SPAGHETTI
All recipes applying to macaroni may be used for spaghetti.
THE AUTHOR.
SPAGHETTI IN CHEESE SHELL.— After the center has
been scooped from a pineapple, or Edam cheese, save the shell for
COOK COUNTY COOK BOOK 435
the serving of spaghetti or macaroni. Boil the spaghetti; drain,
blanch, and drain again. Twist it around the inside of the cheese
shell. Make a J/2 pt. of cream sauce, and pour it carefully over
the spaghetti. Stand the shell on a piece of paper in the bottom
of a baking-dish, and bake in a moderately quick oven for 15 or
20 minutes. Serve on a napkin, and send at once to the table.
If handled carefully the shell may be used again. The cheese
shell imparts a delicious flavor to this most sightly dish. — Mabel
E. Sturtevant, 105 S. Dearborn St., Chicago, 111. ✪ Spaghetti in Cheese Shell
Page 298 · 4 recipe records on this page
Presented as published in 1912. 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
ings. Add milk to half the depth. Cover with buttered crumbs, bake until cheese melts and crumbs are light brown, — Mrs. Wm. S. Kris, Abbotsford Rd., Kenilworth, 111.
RICE CROQUETTES.— Put 2 cups rice into a bowl with 2 tablespoons sugar, 1 well-beaten egg, and grated nutmeg. Roll between floured hands into cone shapes, then roll in bread crumbs and dip into 1 egg and milk, beaten together, and again in bread crumbs. Fry in deep fat.— Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.
VARIATION I. — Wash J/^ cup rice, cook until tender, drain,
add water or ^ cup scalded milk, yolks of 2 eggs, and butter;'
cool, shape, roll in eggs and crumbs; fry, and put cubes of jelly
on each.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.
/■
FRIED RICE. — Steam the rice till done, turn into a perfo- , rated frying-basket, and pour cold water over and dip into hot fat until brown. Or press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into 2-inch squares, and fry until brown in hot "butter. Serve with tomato or curry sauce.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.
MOULDED RICE.— Boil a cup of raw rice 10 minutes; drain, and pour over it, in place of the water, 2 cups of chicken gravy, or stock made from chicken, duck or turkey bones, seasoned well; with salt, pepper, and onion juice. Set in boiling water, uncovered, and cook gently until quite dry. Turn into a bowl wet with hot water, press down firmly and reverse the bowl upon a hot platter. Pour any stewed, fricasseed or fried meat around, or cover the mould with grated cheese, brush all over with beaten white of egg, and set upon the top grating of your oven to color slightly. The rice may be served without moulding if time does not permit. — Mrs. E. I. Ahlesbrooke, 747 Lincoln Ave., Winnetka,
SPAGHETTI
All recipes applying to macaroni may be used for spaghetti.
THE AUTHOR.
SPAGHETTI IN CHEESE SHELL.— After the center has been scooped from a pineapple, or Edam cheese, save the shell for
the serving of spaghetti or macaroni. Boil the spaghetti; drain, blanch, and drain again. Twist it around the inside of the cheese shell. Make a J/2 pt. of cream sauce, and pour it carefully over the spaghetti. Stand the shell on a piece of paper in the bottom of a baking-dish, and bake in a moderately quick oven for 15 or 20 minutes. Serve on a napkin, and send at once to the table. If handled carefully the shell may be used again. The cheese shell imparts a delicious flavor to this most sightly dish. — Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111.
Records on this page
Rice CroquettesFried RiceMoulded RiceSpaghetti in Cheese Shell