Food and freedom

TTSE left-over cold boiled rice. Melt fat, add flour; ^^ mix; add milk, cook, stirring until smooth and thick. Add cheese, salt, and paprika; stir until cheese melts; add rice. Grease a shallow, earthen baking-dish, fill with mixture, cover with crumbs, and bake in a moderate oven until top is golden brown. Left-over cooked breakfast hominy, or boiled samp, may be substituted for the rice. This is a delicious and nutritious dish with meat value. Serve with coarse bread and a salad, or fruit. Spinach Beauregard Ingredients 2 quarts spinach 3 level tablespoonfuls fat Butter, pepper, and salt to 3 level tablespoonfuls flour season Salt; pepper Sliced ham or broiled bacon 3 eggs, hard-cooked \]/2 cupfuls milk Time: Preparation and cooking, 50 minutes Number served: 4 persons CLEAN spinach thoroughly, cook until tender in a very little water; drain, chop fine and season. Melt three level tablespoonfuls fat, add flour; mix. Add milk, and cook slowly, stirring until sauce is smooth and creamy; season. Add whites of eggs, chopped. Dish spinach, mounding it in center of a platter; pour sauce around; cover spinach with yolks of eggs pressed through a sieve. Garnish with broiled bacon or ham. YOUR RECIPES i6i Creamed Scallops and Shrimps Ingredients 1 pint fresh scallops 4 level tablespoonfuls flour }2 pound cooked shrimps 1 hard-cooked egg 1 cupful milk Salt; pepE>er; onion salt, few 3 level tablespoonfuls cooking-fat grains ]/2 level tablespoonful chopped parsley Time: Preparation and cooking, 20 minutes Number served: 4-6 persons "pUT fat into a saucepan, or use a chafing-dish. When ^ melted, add flour; mix; add milk, cook slowly, stirring, until smooth, creamy, and quite thick. Now add scallops, seasoning, and let cook about ten minutes. As the scallops begin to cook the sauce will become much thinner. Now add shrimps, chopped white of egg, and yolk of egg rubbed to a paste with a little of the sauce. Cook five minutes longer; add parsley, serve piping hot. Pass toast. Calcutta Rice Ingredients % cupful rice For Curry Sauce: 1 level tablespoonful nut butter 1 small onion chopped fine 1 green pepper, cut small (or 1 2 level tablespoonfuls fat pimento) 2 level tablespoonfuls flour 1 cupful crab-fle.kes (fresh or 1 level teaspoonful curry powder canned) 1 cupful milk; salt Time: Preparation and cooking, 30 minutes Number served: 4 persons COOK rice in rapidly boiling, salted water until tender; drain. Melt butter, add pepper; cook ten minutes. Mix this through the cooked rice. Prepare curry sauce, add crab-flakes, heat. Heap rice on a dish ; make a hollow in center; fill with curried crab-flakes; garnish with parsley. Left-over chicken may be substituted for crab-flakes. To make sauce: Melt fat, add onion, curry; cook until onion is tender; add flour; mix; add milk, and cook, stir- ring, until thick and smooth; add salt. i62 FOOD AND FREEDOM Eggs Florentine^ ARRANGE thin slices of dry toast on a hot platter. ■ Cover each slice with a generous spoonful of nicely- seasoned, hot, carefully cooked spinach. Top each portion with a fresh egg, perfectly poached, and pour a hot cheese sauce over the whole.