Metropolitan cook book

STEAMED RICE 1 cup rice 1 teaspoon salt 1 qt. boiling water or scalded milk Put water and salt in top of double boiler, add gradually the well-washed rice, stirring with a fork to prevent rice sticking to the boiler. Boil 5 minutes. Place over under part of double boiler and steam 45 minutes. Uncover thai steam may escape. *^ WHAT TO DO WITH LEFT-OVER CEREALS Fill molds with cereal mush packed tightly and let stand until cold and firm, slice and brown in fat. Serve with syrup. Cornmeal mush is | very good for this. :^ Cheese sauce, tomato sauce or creamed fish, meat or eggs may be served on slices of fried mush. Mix left-over mush with cheese, finely-chopped meat or fish, slightly beaten egg, and seasonings; shape into cakes and brown in fat, and serve with a sauce. Mix cereal mush with salt and pepper, shape into cakes, brush over with melted fat, place a small Hamburger steak on top, and bake in a moderately hot oven until nicely browned. Oatmeal mush is particularly good. Mix cereal mush with fruit, mold and chill. Serve with cream or a fruit sauce as a dessert. Arrange cereal mush in layers with sweetened fruit in well-greased baking dish and bake until nicely browned on top. Serve with fruit sauce or cream as a dessert. TOAST Add cereal mush to yeast bread mixtures or quick bread mixtures, several recipes of which will be found in this book. Add cereal mush to meat loaf mixtures in place of bread crumbs, or both may be added. Add cereal mush to croquette mixtures. Boiled rice may be served with meat, or it may be served with cheese sauce as a supper dish, or it may be served with cream or a little sweetened fruit as a dessert. TOAST Toast is considered easy of digestion and is always palatable. How to Make Toast. — Cut stale bread into i-inch slices, put slices in a wire toaster, lock toaster and hold over or under the heat, holding it some distance from the fire that it may dry gradually, and then brown as desired. Toast, if piled compactly and allowed to stand, soon becomes moist. It should be served as soon after toasting as possible. CREAM TOAST Dip 8 slices of toast into the cream sauce. Pour remaining sauce on the pieces of toast and serve hot. CREAM OR WHITE SAUCE Rulel 1 pint scalded milk 2^ tablespoons water 1 tablespoon butter 21 tablespoons flour I teaspoon salt or fat Mix the flour and the water until smooth; add a little more cold water to make it thin enough to pour; add the flour mixture gradually to the scalded milk, stirring constantly until thickened. Boil 5 minutes, if cooked directly over the fire; 20 minutes if cooked in double boiler. Add the salt and butter. Rule 2 Melt the fat, when 2 tablespoons should be used; add the flour, mixed with the salt, and stir until mixed. Add gradually the scalded milk, stirring all the time until all is added. Cook until smooth and thickened. NoTE.-M2hipped beef, previously soaked in hot water, left-over cooked meat cut into small pieces, flaked fish, oysters, finely -chopped cheese, chopped hard-cooked eggs or cooked vegetables may be added to the sauce, seasoned, heated and served on the toast. FRENCH TOAST 1 egg slightly beaten Slices of bread 1 cup sweet milk i teaspoon salt 2 tablespoons sugar or syrup Fat to grease the griddle