Scalloped Rice and Cheese

Ingredients

• 3 c. cooked rice
• 4 T. fat
• 4 T. flour
• 1/2 t. salt
• 2 c. milk
• 1 c. grated cheese

Method

1. 1

   Rice may be cooked according to any one of the three methods.

2. 2

   Make white sauce of fat, flour, milk and salt.

3. 3

   Add cheese and rice.

4. 4

   Butter a baking dish and fill with mixture.

5. 5

   Cover with buttered crumbs and bake in a moderate oven until crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 3. The excerpt below is the record exactly as published.

Scalloped Rice and Cheese Celery Bread and Butter Milk SCALLOPED RICE AND CHEESE 3 c. cooked rice 4 T. fat 4 T. flour Yi t. salt 2 c. milk 1 c. grated cheese 1. Rice may be cooked according to any one of the three methods. 2. Make white sauce of fat, flour, milk and salt. 3. Add cheese and rice. 4. Butter a baking dish and fill with mixture. 5. Cover with buttered crumbs and bake in a moderate oven until crumbs are brown. Second Method — Cover bottom of buttered baking dish with rice. 2. Sprinkle with cheese, then a layer of white sauce. 3. Repeat, using remaining ingredients, covering top layer with buttered crumbs. 4. Bake in a moderate oven until crumbs are browned. NOTE — To make buttered crumbs, melt 1 tablespoon of fat, add 1 cup of crumbs and mix thoroughly. Any butter substitute may be used for buttering a baking dish or mak- ing buttered crumbs. Page 11 LUNCHEON NO. 3 French Fried Toast with Syrup or Fried Cornmeal Mush with Syrup Baked Apples with Milk See pages 4, 6, 7 and 10. LUNCHEON NO. 4 Vegetable Chowder Chocolate Cornstarch Pudding VEGETABLE CHOWDER ^ onion sliced 3 medium sized potatoes 2 T. fat ^ 1 T. flour 1 c. milk 3 medium sized carrots 1 t. salt 3 medium sized white turnips 1. Brown onion in fat. 2. Cover diced vegetables with water. 3. Add to it the onion and fat and cook until tender, from 30 to 40 minutes, allowing the water to boil down. 4. Add milk and salt and bring to boiling point. 5. Thicken with the flour mixed with a little cold milk. May be served on crackers or toast. CORNSTARCH PUDDING 6 T. cornstarch 2 T. cocoa 6 T. sugar 3 c. milk 14 t. vanilla 1. Mix dry ingredients thoroughly. 2. Add the milk slowly. 3. Cook over the direct fire, stirring constantly until it boils. 4. Finish cooking over hot water for about 30 minutes, until starch has lost its raw taste. 5. Add vanilla and pour into wet molds to set. 6. Serve with milk or cream. Page 12 LUNCHEON NO. 5 Potato Salad Bread and Butter Baked Custard POTATO SALAD 6 medium sized boiled potatoes 1 c. finely cut celery Yz onion (chopped finely) 1 c. dressing No. 1 Salt to taste 1. Cut cold boiled potatoes into one-half inch cubes. 2. Add cut celery and chopped onion. 3. Add dressing and mix carefully so as not to break potatoes. 4. Arrange on lettuce leaves. 5. Green pepper, parsley or hard boiled egg may be added to the salad or used as a garnish. Onion may be omitted. 6. In season, cucumber may take the place of celery. BAKED CUSTARD 4 eggs 14 t. salt Yt. c. sugar 4 c. scalded milk Few gratings nutmeg 1. Beat eggs slightly, with fork. 2. Add sugar and salt and pour on slowly, scalded milk. 3. Pour into mold and set in pan of hot water. 4. Sprinkle with nutmeg and bake in a slow oven until firm, which may be determined by run- ning a silver knife through custard; if knife comes out clean, custard is done. LUNCHEON NO. 6 Creamy Eggs Baking Powder Biscuits Apricot or Prune Sauce CREAMY EGCxS 6 eggs 6 T. milk 1 t. salt 1. Beat eggs lightly, add milk and salt. 2. Heat pan, add Y^ T. fat and pour ^gg mixture into hot buttered pan. 3. Cook over a low fire until eggs begin to set. 4. Carefully turn with spatula in as large flakes as possible. 5. Serve at once. Page 13 LUNCHEON NO. 7 Creamed Dried Beef Baked Potatoes Chocolate Bread Pudding CREAMED DRIED BEEF 1/4 lb. chipped dried beef 4 T. flour 1 pint milk 2 T. fat 1. Cut dried beef into small pieces. 2. Make White Sauce No. Ill by mixing the flour smoothly with 14 cup of the milk, beating rest of milk and adding flour mixture to it. 3. Cook until thick, stirring all the time. 4. Add the dried beef. 5. Serve on toast. CHOCOLATE BREAD PUDDING 1 sq. chocolate or 1 beaten egg 3 T. cocoa 4 T. sugar 2 c. scalded milk ^ t. salt 1 c. bread crumbs i/4 t. vanilla 1. Melt chocolate over hot water. 2. Scald milk and add slowly to choco- late. 3. Add bread crumbs, beaten egg, sugar, salt and vanilla. 4. Bake in buttered dish, set in water, for 3^ hour, or until firm. 5. Serve hot with milk or cream. 6. Raisins or nuts may be added. LUNCHEON NO. 8 Oyster Stew Crackers Celery Rice Pudding OYSTER STEW 1 pint oysters 1 c. water 1 quart milk 1 T. fat 1 t. salt 1. Drain oysters and pour cold water over them, and save liquor. 2. Re- move bits of shell. 3. Heat milk and season, then add liquor and oysters. 4. Cook until edges of oysters curl. NOTE — A little pepper may be added last. RICE PUDDING IY2 c. steamed rice 3 T. sugar 11/2 c. milk 1/2 t. salt

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