Baked Rice and Cheese

Ingredients

• set aside about i pint.
• Make a white sauce with i heaping tablespoonful each of flour and butter
• i heaping tablespoonful of butter
• }i of a teaspoonful of white pepper
• and ij4 cupfuls of milk.

Method

1. 1

   In a deep baking-dish, place alternate layers of rice, sauce, and grated cheese, finishing with cheese.

2. 2

   Bake in a hot oven until browned.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 49. The excerpt below is the record exactly as published.

i heaping table- spoonful of flour. When brown add i cup- ful of stock (that previously used may be taken) and stir until thick and smooth. Sea- son to taste with salt and pepper, add the nuts and simmer for ten minutes, then stir in ^ of a cupful of chopped celery and cook for two minutes. Serve garnished with toast points. 13.— Hot Potato Salad. A hot salad to be served at luncheon is prepared by putting 4 thin slices of bacon into a frying pan and cooking slowly until all the fat is tried out. To this is added 4 ta- blespoonfuls of vinegar and the pan drawn to the side of the fire, while 4 hot boiled pota- toes are cut into slices or small dice. The vinegar dressing is poured over them, they are seasoned, turned out on a hot dish, sprinkled with finely chopped parsley and served as an accompaniment to fried sausages. 179 November^ 14. — Baked Rice and Cheese. When boiling rice for the noonday meal cook an extra quantity and set aside about i pint. Make a white sauce with i heaping tablespoonful each of flour and butter, }i of a teaspoonful of white pepper and ij4 cupfuls of milk.

Cook this with the app: pantry check, scaling, and the assistant.