Scalloped Rice and Tomatoes

Ingredients

• boiled rice
• can of tomatoes
• season with salt
• season with pepper
• buttered crumbs

Method

1. 1

   Arrange alternate layers of boiled rice and tomatoes in a baking dish; season with salt and pepper, cover with buttered crumbs, and bake until well heated throughout and the crumbs are browned.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 91. The excerpt below is the record exactly as published.

SCALLOPED RICE AND TOMATOES CELERY^ APPLE^ AND GREEN PEPPER SALAD SPANISH SOUFFLE — SABYON SAUCE Ham and Eggs a la Burg Parboil i slice of ham 10 m, and pan broil ; remove to a platter and cut into pieces for serving. To the fat in the pan add i T flour, mix well and add i c milk. Stir and cook until creamy. Break 4 eggs, one at a time, into a wet saucer, and care- fully slip into the hot cream, sprinkle with paprika, cover and cook until the eggs are set; remove each egg with a skimmer, arrange on the pieces of ham, and pour the sauce over all. Scalloped Rice and Tomatoes Arrange alternate layers of boiled rice and tomatoes in a baking dish; season with salt and pepper, cover with but- tered crumbs and bake until well heated throughout and the crumbs are browned. Celery, Apple and Green Pepper Salad Cut 2 stalks celery into 1/2 inch cubes, scald i green pepper from which the veins and seeds have been removed, drain and cut into fine shreds. Pare 2 apples and cut into cubes. Chop J^ c nut meats. Toss all together with 2 forks, cover with Salad Dressing (p. 29) and serve on lettuce leaf. JANUABY MENUS 163 Spanish Souffle Melt J4 c butter, add % c stale bread crumbs and cook until slightly browned, stirring often, Add i c milk, 2 T sugar, and cook 20 m in a double-boiler ; remove from the fire, add the unbeaten yolks of 3 eggs, stirring in very slowly, I t vanilla, and then cut and fold in the stiffly beaten whites. Turn into a buttered baking dish set in a pan of hot water, and bake until firm, about 35 or 40 m. Sabyon Sauce Mix the juice and grated rind of % lemon, }4 c fruit juice, }i c sugar, and the yolks of 2 eggs in a double- boiler. Cook until the mixture thickens, beating constantly, then pour onto the whites of the eggs beaten stiff. Preparing the Meal About ji/^ h before serving cook ^ c rice according to directions given in L. 24. p. 44. Prepare the ingredients for the salad, sprinkling lemon juice over the apple to prevent discoloration, and set in a cool place. Make the Spanish Souffle, then prepare the Scalloped Rice and Tomatoes, reserving 2 c of the rice for future use. While the ham is parboiling finish the salad and arrange for serving ; make the Sabyon Sauce for the dessert. Then broil the ham, make the cream sauce, and poach the eggs. Serve the dinner. BREAKFAST Wednesday Lesson 93 TART APPLES RICE CAKES BREAD AND BUTTER HONEY COFFEE Rice Cakes To 2 c boiled rice add i egg, i T sugar, and a sprinkling of nutmeg. If not soft enough add a little milk or cream, or melted butter. Shape into flat cakes % i^ich thick. Roll in bread crumbs and saute in butter. If desired the nutmeg may be omitted and 2 T grated cheese added. Preparing the Meal Make the coffee, then shape and saute the rice cakes. Serve the apples, then the rest of the breakfast. 164 LESSONS IN COOKING LUNCHEON OR SUPPER Wednesday Lesson 9^ SCALLOPED SALMON AND SPAGHETTI BAKING-POWDER BISCUITS CURRANT JELLY TEA Scalloped Salmon and Spaghetti Break ^ c spaghetti into short pieces, cover with boihng salted water and boil until tender, about 20 m. Free i can of salmon from the bones and the skin, lay in layers in a baking dish, alternating with the spaghetti. Pour over all i c Thin White Sauce (p. 38, i T flour, 2 T butter, I c milk), seasoned well with salt, pepper, and i T lemon juice. Cover with buttered crumbs

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