Curried Rice with Corn and Cheese in Brown Sauce

Ingredients

• 4 cup rice
• 1 cup cheese
• 1 cup corn
• 1.3 cup milk
• + cup fat
• + cup flour
• 1 teaspoon salt
• 4 teaspoon cayenne

Method

1. 1

   Melt fat until brown.

2. 2

   Add flour and seasonings.

3. 3

   Heat until brown.

4. 4

   Add milk gradually.

5. 5

   When at boiling point, add other ingredients.

6. 6

   Place in baking dish and bake for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 46. The excerpt below is the record exactly as published.

4 cup rice 1 cup cheese 1 cup corn 13 cup milk CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + cup fat + cup flour 1 teaspoon salt 4 teaspoon cayenne Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes. FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 4- cup chopped onion + cup chopped salt pork 1 teaspoon salt 4 teaspoon cayenne Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint sealded milk Cover bones, fins and head with cold Cook onion and salt pork until To water Mix all SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 4 teaspoon cayenne 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour. CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 2 tablespoons flour 2 teaspoons salt 4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender. 112 FOODS THAT WILL WIN THE WAR LENTIL, PEANUT AND CHEESE ROAST, WITH WHITE SAUCE AND OLIVES 1 cup cooked lentils 1 tablespoon fat 1 cup chopped peanuts 2 tablespoons lemon juice 1 cup grated cheese 4 teaspoon salt 1 cup bread crumbs 4 teaspoon cayenne 1 teaspoon onion juice Mix all. Place in a greased dish. Bake 30 minutes. Then pour ‘over top a sauce made by melting 2 tablespoons of fat, adding 2 table- spoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 table- spoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once. CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH 1 Ib. codfish 2 cups tomatoes, juice and pulp 4 cup pimento 2 teaspoons salt 1 cup corn

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