Science of food & cookery

I tablespoon chopped onion A sprinkle of sage I tablespoon vegetable butter y3 cup chopped walnuts Salt to taste Put the butter, the onion, and the savory into a small saucepan, and simmer for a few moments. Add the browned flour, then the milk, and stir over the fire until smooth. Add salt to taste, and mix in the rice with a fork. Mix all the ingredients, pack lightly in an oiled bread tin, and bake until hot through and slightly browned on top. BAKED RICE ITALIENNE 1 cup rice (raw) 2 tablespoons diced sweet pepper l/2 cup macaroni, broken up Salt 2 tablespoons chopped onion A sprinkle of thyme 1 small clove of garlic il/2 cups tomato pulp 2 tablespoons vegetable butter 2l/2 cups water Put the rice into a frying pan, and brown over the open fire or in a hot oven, stirring often, to a light brown color. Add }4 teaspoon salt and the water, and let cook steadily until dry, having the saucepan covered. Break the macaroni into very small pieces, and cook in boiling salted water until thoroughly done ; then wash and drain in a colander. Put sweet pepper, onion, garlic, and thyme into a saucepan with the butter, and stir over the fire for a few moments. Add the tomato, salt to taste, boil up well, and pour over the rice. Mix well; then put a layer of the rice-tomato in an oiled baking pan, and sprinkle the cooked macaroni evenly over it. Put small bits of vegetable butter on it, pour over it the remainder of the rice mixture, bake in a medium oven for half an hour or more, and serve. WHOLE RICE WITH PEAS I cup uncooked natural rice 3 cups hot water 3 cups cooked new peas 2 tablespoons vegetable butter 4 teaspoons flour Y$ cup milk Wash the rice thoroughly, drain, add the hot water, and let boil gently until the water is evaporated and the rice looks dry ; then cover, and set on the edge of the stove to steam for 15 minutes. Rub the butter and the flour together in a small saucepan, add the milk, and stir over the fire until smooth. Add the cooked rice, and mix with a fork; then add the cooked new peas, mix lightly, put into the oven in a covered dish until hot through, and serve. SPANISH RICE 1/2 cup natural rice \y2 cups hot water il/2 cups tomato pulp 2.y2 tablespoons vegetable butter 3 tablespoons diced onion 2 tablespoons diced sweet bell peppers il/t tablespoons cream roast flour A sprinkle of sage Salt to taste Brown the rice in a frying pan on the stove, or in a hot oven, until a very light brown. Add the hot water, and let boil gently until the water is evaporated and the rice looks dry. Cover, and let steam on the edge of the stove for 10 minutes. Put butter, onion, bell pepper, and savory into a small pan, and simmer for a few moments. Add the flour, then a little of the tomato, and stir smooth. Add the rest of the tomato, and boil 5 minutes. Salt to taste, and pour over the cooked rice. Mix well, and let steam until of a consistency to dish up nicely and not run on the platter. SPAGHETTI IN TOMATO 2/z cup raw spaghetti 2 cups tomato pulp 2 tablespoons onion 2 tablespoons vegetable butter A small clove of garlic if desired A pinch of thyme 4 tablespoons cream roast flour Salt to taste