SCALLOPED RICE AND TOMATOES

Ingredients

• 1 c. rice
• 1 can tomatoes
• salt and pepper
• buttered crumbs

Method

1. 1

   Put alternate layers of cooked rice and canned tomatoes in a baking dish; sprinkle each layer of tomatoes with salt and pepper.

2. 2

   Cover them with buttered crumbs.

3. 3

   Bake them, covered, in a hot oven until the mixture is hot; then remove the cover and brown the crumbs.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 20. The excerpt below is the record exactly as published.

1 c. rice 1} ts. salt 3 c. boiling water (about) CREAM OF WHEAT Mix the cream of wheat and salt with cold water enough to make a smooth paste. Pour on boiHng water and cook it over the fire for ten minutes, stirring it constantly. CovOT it and cook it over boiling water for forty-five minutes, stirring' it occasionally. OATMEAL MUSH Put the boiling water and salt into the upper part of a double boiler. Sprinkle in the oatmeal. Cook it over the fire for ten minutes, stirring it constantly. Cover it, and cook it for five hours over boiling water, stirring it occasionally. CORN-MEAL MUSH OR HASTY PUD- DING Mix the meal, flour, and salt thoroughly in the upper part" of a double boiler ; wet the mixture with cold milk. Stir out all lumps. Pour on boiling water and cook it directly over the fire for ten minutes, stir- ring it constantly. Cover it and cook it over boiling water for three hours longer. Serve it hot with cream or milk. FRIED CORN-MEAL MUSH Make corn-meal mush as directed in No. 54 ; turn it into a wet bread pan and allow it to cool. When it is cool, cut it into slices and brown it in hot butter, oil, or salt- pork fat. Serve it plain or with butter and maple sirup. STEAMED RICE Pick the rice over carefully, washing it three or four times. When it is clean, put it into the upper part of a double boiler and add the boiling water and salt. Boil Digitized by Google 58 FIRST YEAR RECIPE 57. J c. rice i ts. salt } c. sugar Spk. grated nutmeg 1 qt. or 4 c. hot milk it over the fire for eight minutes, stirring it constantly. Cover it, and cook it over boiling water for about thirty-five minutes longer, or until it is soft. Press it into a c<^d, wet mold. Serve it with foamy sauce (No. 231), yellow sauce (No. 233), cream, or milk. SIMPLE BAKED MCE PUDDING Scald the milk. Wash the rice and pift it with salt, sugar, and nutmeg into a buttered baking dish, and pour on the hot milk. Bake it in a moderate over from three to four hours or until the^ice is thoroughly soft and the pudding is^eamy. Stir it with a fork every five mmutes until the last half hour. Then allow^e pudding to brown. One cup scalded raisins ""added to the above recipe improves the pudding. BOILED RICE ' Pick over and wash the rice ; add it slowly to the boiling salted water, so as not to check the boiling. Boil it until it is soft (about thirty minutes). Scalloped Dishes In order to utilize leftover portions of food or to produce an attractive and appetizing variety, scalloped dishes may be made from fish, cold meats, cold vegetables, crackers, or stale bread crumbs ; to which may be added white sauce or tomato sauce in the proportion of 1 part of sauce to 2 parts of bread, meat, fish, or vegetables. Cracker Crumbs. — Save the crumbs from cracker boxes. Put them with conmion crackers, roll them with a rolling pin until they are fine, and sift them. Plain or buttered they add to many of the scalloped dishes. RECIPE 58. 1 c. rice 1 tbs. salt 2 qt. boiling water Digitized by Google SCALLOPED DISHES 59 RECIPE 59. RECIPE 60. RECIPE 61. RECIPE 6a. RECIPE 63. 1 can tomatoes 1 tbs. chopped onion 2 ts. salt BUTTERED CRACKER CRUMBS Allow 4 tbs. of melted butter to 1 o. cracker crumbs, using . a fork to stir .the crumbs and butter together. SCALLOPED POTATOES. I Cut cold, boiled potatoes into slices. Put a layer into a buttered baking dish, cover them with a thin white sauce, and repeat, putting a layer of buttered crumbs on top. Cover the dish and cook them in a hot oven one half hour. Remove the cover and brown the crumbs. SCALLOPED POTATOES. U Wash and pare raw potatoes, and cut them into very thin slices. Soak one half hour in hot water to remove any bitter flavor. Drain them and put them in layers into a buttered dish, seasoning each layer with salt, pepper, butter, and a sprinkling of flour. Add enough milk to cover them. Put buttered crumbs on top and bake them in a slow oven one and one half hours, cover- ing them for the first hour, then cooking them uncovered until the crumbs are brown. SCALLOPED ONIONS Cut boiled onions into quarters. Put them into a buttered baking dish and cover them with thin white sauce. Sprinkle with small pieces of butter. Repeat. Cover the top with buttered bread or cracker crumbs. Cover them and bake them in a hot oven three quarters of an hour, then remove the cover and brown the crumbs. SCALLOPED TOMATOES Drain most of the liquid from the toma- toes, and add to the tomatoes, the onion, salt, and pepper. Put a layer of bread Digitized by Google 60 FIRST YEAR J ts. pepper orumbs in a baking dish, cover it with 2 c. bread crumbs tomatoes and put buttered crumbs on top. 4 tbs. butter Bake them, covered, in a hot oven one half hour. Remove the cover and brown the crumbf. RECIPE 64. SCALLOPED RICE AND TOMATOES Put alternate layers of cooked rice and canned tomatoes in a baking dish ; sprinkle each layer of tomatoes with salt and pepper

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