Council cook book

The rice should be picked over, not washed. Throw it into plenty of quickly boiling water, and let it boil up and continue to boil quickly for one minute; then pour in a little cold water to check it. It should now boil slowly, but continuously, for fifteen to twenty minutes. Drain it and put into a saucepan that has been buttered. Cover it with a clean cloth and allow it to steam on the stove, where it is not too hot, or in a slow oven. Stir it lightly with a fork and let it remain for a quarter of an hour. (Delicious.) Spanish Rice. Fry one small chopped onion in two ounces butter; add three tablespoons tomato catsup, one tablespoon Worcestershire sauce, one clove of garlic, paprika, pinch of cayenne, one-half cup soup stock, two cups cooked rice, two tablespoons Parmesan cheese. Canned tomatoes may be added if desired. Baked Rice. Peel and slice a couple of onions and throw them into cold water; let them boil up quickly, then drain [illustration: Ring Up - Douglas 4460 if the Carrier fails to serve THE EVENING POST regularly] and mince them. Put the rice into a double boiler, boil one pint milk and pour it over the rice, and add the minced onion. Let them stew till the rice has absorbed the milk, which will be about two hours. Remove the pan from the fire and stir in a heaped tablespoon chopped parsley and the beaten whites of two eggs. Season all to taste. Butter a baking dish and put in the rice. Cover with the bread crumbs and break up pieces of butter and place on top. Brown quickly in a hot oven. Vegetable Stew. Chop together one small onion, one green pepper, three skinned tomatoes; add one dozen small squash cut into pieces, the corn from two ears, one-half pound of string beans, cut into small pieces. To this add four tablespoons olive oil, and cook till vegetables are tender. Green Peas. Put peas on with water to barely cover, piece of butter, one onion, and few sprigs of parsley. When onion is tender, remove it and parsley; thicken the peas with little flour smoothed with water, salt and pepper to taste, and chopped parsley. Stuffed Squash. Select six good-sized summer squash. Parboil them, scoop out the center when done, and fill with a cream sauce to which has been added some Worcestershire sauce, one cup of cheese, two ounces of cracker crumbs, and one egg. Stir all over the fire [illustration: Fine Equipages and Automobiles] M\.fmjr O 1623-1631 Pine Street Phones Franklin 216 Franklin 217 San Francisco, C^ till melted, then into each squash put some of this paste and bake in a quick oven. If any sauce is left, add a little cream to it, and pour it over the squash when serving. Baked Tomato and Egg Plant. Take a deep earthenware, dish, pour into it a cup of cream; cut several slices of egg plant very thin, salt well, and line the dish with them ; slice two large tomatoes, place a layer of these on the egg plant, next a layer of spaghetti (cooked) ; sprinkle with grated cheese, pieces of butter, salt, and pepper; cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper, and a top layer of egg plant, which also salt and pepper well. Cook gently an hour and a half in slow, hot oven. Scalloped Tomatoes. Drain oflF part of the juice from a quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking disli with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top. Bake till brown and serve hot. , Fried Cucumbers. Daintily prepared fried cucumbers are immeasurably superior to fried tgg plant and are especially nice with boiled chicken. Peel and slice the cucumbers lengthwise in about the same thickness observed with egg plant. Lay Qf-friffrkn ^ Q Young Men's, Boys' and Children's