The Fredericksburg home kitchen cook book

2 slices bacon; 1 pint macaroni; 1 pint stewed tomatoes; 1 cup cold cooked meat; 1 or 2 onions; 1 green sweet pepper; butter to grease pan; milk or soup stock. Fry onions, bacon and pepper. Fill pan a layer of macaroni and a layer of tomatoes mixed with the other ingredients. Mexican Rice. 1 cup rice; 2 tablespoons butter or lard; 1 tablespoon chili powder; y2 cup chopped tomatoes; 1 tablespoon minced onion; salt to taste. Put butter or lard in a skillet, add the well washed rice and brown, stirring to prevent burning. When brown add the onion, tomato, chili powder and salt. Then add boiling water enough to cook the . rice thoroughly. MRS. HOWARD HONAN. Mexican Rice (sopa seca.) 1 teaspoon lard; 1 cup rice; 4 tomatoes, medium size ; salt ; Cayenne ; onion juice to taste. Heat to the smoking point a heaping teaspoon of lard, throw in rice (dry) and stir while it browns gently. Have tomatoes ready peeled and cut, add these quickly with the seasoning, stir until tomatoes soften, add enough water to swell rice and cook until soft on a slow fire. Serve with chili and beans, or fried sausage. — 42 — Quick Rice. To 1 cup of washed rice add 4 cups boiling water and 1 teaspoon salt. Put in pan and bake in oven 40 minutes. MRS. HOWARD HONAN. Browned Rice with Chili. Wash y2 cup of rice and lay on cloth to dry, then melt 2 tablespoonfuls of butter, put the rice in stirring constantly until a nice brown, pour over enough water to cover well, and let simmer until soft, adding y2 teaspoon of salt and 1 teaspoon of chili powder. MRS. D. A. RILEY. German Milk Rice. 1 cup washed rice; 6 times quantity water; 1 pt. rich milk; y2 cup sugar; 1 tablespoon butter; 2 yolks of eggs. Boil rice until tender but grains are still whole, drain off water, add milk, sugar and butter. When done, remove from fire, and carefully beat in yolks of eggs. Turn into dish and sprinkle liberally with sugar and cinnamon. MRS. H. F. RANSLEBEN. Potato Balls. 2 cups mashed potatoes; 1 teaspoon butter; 3 yolks of eggs ; y2 cup of milk ; 2 heaping tablespoons of flour. Mix ingredients into a soft but firm dough, scoop up with teaspoon, drop into deep fat and brown slowly and evenly. Very fine. MRS. H. F. RANSLEBEN. — 43 — Pan Cakes. 1 cup of meal; 1 cup of flour; a pinch of salt; 1 cup of sour milk; % teaspoon of soda; 2 well beaten eggs. Sift together corn meal, flour and salt. Then add milk to which soda has been added and lastly the eggs well beaten. Hot Cakes. Take y± of an yeast cake, enough water and flour to make a soft sponge, let this rise over night. When ready to use, add 2 cups flour, 2 eggs, 2 cups milk. Beat well, and fry in hot lard. MRS. JOHN OSTROW. First Class Pan Cake. 2 eggs, 1 tablespoon of flour, y2 cup milk, a pinch of salt. Beat eggs 10 minutes, slowly add the flour, then the milk and salt. Heat a little butter and lard in a frying pan, drop batter in, and set in oven for half an hour. Sprinkle thickly with sugar and serve. MRS. JOHN OSTROW. Pilau. Boil a cupful of rice in a pint of mutton-stock which has been skimmed and seasoned with onion, tomato, salt and cayenne. When the rice is soft and has soaked up all the liquid add a tablespoonful of butter. — 44 —