Rice and Meat Croquettes

Ingredients

• One cup of left over boiled rice
• 1 teaspoon of salt
• 2 tablespoons butter
• % cup milk
• 1 cup of finely left over chopped meat
• a little pepper
• 1 egg

Method

1. 1

   Put milk to boil and add the meat, rice and seasoning.

2. 2

   When this boils, add the egg, well beaten.

3. 3

   Stir one minute.

4. 4

   After cooling, shape, dip in egg and crumbs and fry.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 58. The excerpt below is the record exactly as published.

teaspoon of salt. Slice tart _~ apples or bananas in batter, fry in hot fat. Serve with maple syrup.—Mrs. Jas. Gamble, Carthage, Ontario, BREAD FRITTERS. Cut some slices of bread into neat shapes, soak in milk, then fry light brown in butter, Spread them with jam and dust over with sugar, These may be served with custard or plain—Mrs, A. Erb, Delhi, Ontario. — CORN FRITTERS. One can of corn, % can of flour, pepper, 1 egg, 3 2 teaspoons of salt. Beat well and drop by spoonfuls on a well greased __ griddle. When brown on one side, turn and brown the other side.—Mrs. A. Gerry, Welland, Ontario. et: PEACH FRITTERS. One cup milk, 1 egg, pinch of salt, 1 pint of flour, - -% teaspoon baking powder, peaches. Beat yolks of the eggs in with the milk, then add the flour in which the salt and baking powder have been mixed. After this is well mixed, add the beaten whites of the eggs. Dip : the softened peaches into this batter and drop quickly into a pan of deep, hot fat. Cook until a rich brown color, then remove, dust with sugar and serve __-with hot syrup, made with peach juice—Mrs. Geo. McMaster, Oakville, Ont. . : NO TROUBLE WITH MAGNET ee 3 J. E. Curtin, Govan, Sask., says:—I can say that the Magnet Cream Separ- & ator is @.K. I have used one for five years without a bit of trouble, = ae 67 Left Overs ea There is no problem that taxes the skill and ingenuity of the house- z = keeper to a greater extent than that of using up bits of left over bread, meat, vegetables, desserts, etc. Very often these are thrown away when they might have been combined or used as a basis for a new dish, Much time and labor may often: be saved by making a little more of some dish than is required for the meal than by serving cold, or using a sauce or in a salad a nice tasty dish can be made. FRIED ROAST BEEF. Cold roast beef, butter. Cut cold roast beef in medium thin slices and fry in melted butter. Serve hot for breakfast— Mrs. S. J. Schelly, Brantford, Ontario. BREAD PUDDING. Stale bread, milk, raisins, flavoring, salt, sugar, ege. Toast bread and soak in warmed milk until soft. Beat yolk and white of the egg up with a little milk, add this along with pinch of salt, a dash of nutmeg, some raisins and enough sugar to sweeten to the soaked bread. Bake in a slow oven until nicely browned. Serve with sweetened milk or cream.—Mrs. Wm. Kilgour, Markham, Ont. STALE BREAD. Stale bread, jam or jelly. Cut slices of stale bread into fingers. Brown them in a slow oven. Spread them with home-made jam or jelly and serve hot.—Mrs. J. Pierce, Seaforth, Ontario. BREAKFAST DISH. Chopped cold meat well seasoned, wet with gravy, if convenient put on a platter, take cold rice made moist with milk and one egg, seasoned with pepper and salt, if not sufficient rice, add powdered bread crumbs, place this around the platter quite thick, set in oven to heat and brown.—Mrs. Jas. E, Holt, Blackie, Alta. BEEFSTEAK PIE. Take left over cold beefsteak, cut in small strips. Pour over it soup stock with a little catsup or chow-chow sauce. Drop on bits of butter. Cover with a crust of mashed potatoes, Bake until brown.— Mrs. Anton Ahlhousen, Irvine, Alta. CRUST FOR MEAT PIE. Half a cup of mashed potatoes, 1 cup flour, 1% cup of shortening, 1 teaspoon of baking powder. Salt to taste.—Mrs. J. ~ Burton, Waterloo, Ontario. STALE CAKE. Stale cake, marmalade or jam, fruit juice, custard, flavor. Soften cake by heating it in strainer. Spread with marmalade or jam. Pour over it some fruit juice to moisten (don’t make too wet). Serve with flavored custard. This makes a nice dessert—Mrs, M. Newby, Smith Falls, Ont, CHICKEN CAKES. Boil one chicken (old is best) until meat can be removed from bones, then put through food chopper. 2 medium-sized onions, 8 large boiled potatoes, 1 egg, salt and pepper to taste. Make this into small cakes and fry brown in butter or lard, butter is best. If dry, add a little sweet cream. These cakes are very good and a good way to use up oe hens.—Mrs. F. C. Wilkins, Drumheller, Alta. CHICKEN BAKED WITH RICE. Cut cold chicken in pieces, cover . bottom of baking dish with cold boiled rice, a layer of chicken, and then dust with celery salt, then more rice, chicken and salt until the dish is full. Cover with a cup of chicken stock or white cream sauce, then spread on the top yolk of a well-beaten egg. Bake in the oven about half an hour.—Mrs. C. Robb, Oshawa, Ontario. SQUARE GEARS, DOUBLE SUPPORTED BOWL AND STRONG FRAME MAKE MAGNET A SUPERIOR MACHINE Gustanious Falk, Westham Island, B. C.:—Heard my neighbors complain- ing about their worm gear machines of different makes, so purchased the — square gear Magnet, used it over 700 times with perfect satisfaction. I con- sider the square gears, double supported bowl, and strong, rigid frame make i . it far superior to any other. 68 mes ag fee CODDLED APPLES WITH OATMEAL. Core 6 tart apples. Stand in a baking dish and fill the space from which the cores were taken with left over porridge. Sprinkle with four tablespoons of sugar, Add cupful of water and bake until the apples are tender. Serve hot with milk or cream. A nice breakfast dish—Mrs. A. Ahlhousen, Irvine, Alberta. ~ _. DRIPPING. Meat scraps, bacon dripping. Save every scrap of fat from a cooked meats, Keep all bacon dripping, and skim every particle of the con- _ gealed grease from the top of gravies, soups, and the liquid in which ham _ and other large pieces of meat are boiled. Mix and bring slowly to a gentle - simmer over the fire, and strain, without rubbing, through a fine sieve. When firm, it is better for frying than any fat you can buy. It may be used ain making cakes and cookies in which spices, molasses, whole wheat or oat- ~ meal are used.—Mrs. A. O. Leonard, Richmond Hill, Ont. . HASH. Left over meat, bread crumbs, left over potatoes. Take equal _ parts of cold, chopped potatoes, meat and bread crumbs, Mix well and fry __ fer about 10 minutes. Serve hot.—Mrs. A. Broman,. Elmira, Ontario. —- OLD FASHIONED HASH. Brown one large or two small onions in half - cup of suet, add sufficient boiling water to cover Six or eight medium-sized potatoes, which have been diced, and stew the mixture half an hour, adding - salt and pepper.—Mrs. G. W. Dawson, Auburn, Ontario. : MACARONI IN CREAM SAUCE. Cook half a cup of macaroni, broken ~ in short pieces, in boiling salted water until tender. Drain and blanch in cold water. Make a sauce of two tablespoons each of butter and flour, one- - fourth a teaspoon salt and a cup of rich milk. -When sauce has boiled, add - the blanched macaroni, and let heat over the water.—Mrs. H, N. Rayner, Box 365, Melita, Man, MEAT -PIE. Left over meat, left over gravy, pie crust, salt, pepper. Take any left over chicken, veal, beef, or other cold meat, chop fine; season with salt, pepper and gravy, put in a baking dish and cover with pastry. . Bake in oven until brown.—Mrs. Chas. Shaw, Cayuga, Ontario. RICE AND MEAT CROQUETTES. One cup of left over boiled rice, 1 _ teaspoon of salt, 2 tablespoons butter, % cup milk, 1 cup of finely left over @ chopped meat (any kind), a little pepper, 1 egg

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