Rice au Gratin

Ingredients

• Butter a porcelain pan
• layers of well cooked rice
• layers of cheese
• a dash of cayenne pepper
• a plentiful supply of butter
• milk enough to thoroughly moisten
• add butter and cracker crumbs last

Method

1. 1

   Butter a porcelain pan, layer cooked rice and cheese, add cayenne pepper, dot with butter, cover with milk, add cracker crumbs, and bake for thirty minutes.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 37. The excerpt below is the record exactly as published.

RICE AU GRATIN. Mrs. W. H. Sexton. Butter a porcelain pan. Put in layers of well cooked 80 VEGETABLES rice and cheese, with a dash of cayenne pepper, dot with butter, almost cover with milk, add butter and cracker crumbs last and bake thirty minutes. BROWNED RICE. Cook one cup of rice with three cups of hot milk in a double boiler, until very soft. Season it with one teaspoon of salt and one rounded tablespoon of butter. Pack it closely in a small bread pan. When cold, cut it in half-inch slices and brown them delicately in hot butter. SALSIFY OR VEGETABLE OYSTER PLANT. Mrs. C. C. Pollard. Scrape plant, cut into crosswise slices, and put into boiling water and boil until tender, then thicken with cracker or bread crumbs, mash fine, season with but- ter, pepper and salt. Have ready a skillet with two tablespoons of hot lard, drop in cakes and fry until brown. ESCALLOPED SALSIFY, OR VEGETABLE OYSTER. Scrape the roots and throw them in water to pre- vent discoloring ; cut in pieces one-fourth of an inch thick, boil till tender, remove from the water, then fill the pudding dish with a layer of the oyster plant, and a layer of crackers, rolled not too fine ; salt and pepper to taste, and a plentiful supply of butter and milk enough to thoroughly moisten

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