Rice with Tomatos

Ingredients

• one cupful of rice soft in hot water
• one teaspoonful of butter
• one tablespoonful of butter
• one-half pound rice
• three tablespoons grated cheese
• three tablespoons tomato sauce
• one teaspoon chopped parsley
• one ounce butter
• three quarts of salted water
• two cups of the rice
• one cup rice
• one tablespoonful of lard
• one teaspoonful salt
• three pints of boiling water in which the salt has been dissolved
• one head has been packed use
• six pounds to keep it well pressed
• a cup of well chop- ped dried mushroom
• a handful of italian rice
• a handful of grated par- mesan cheese
• eight tomatos
• two tablespoonfuls of fine bread crumbs
• one onion
• three waters to remove the powdered starch
• one large tomato
• one green pepper
• one large onion
• ten min- utes
• pepper
• salt

Directions

1. Boil one cupful of rice soft in hot water ; shake it now and then, but do not stir it. Drain and add a little milk in which a beaten egg has been mixed ; one teaspoonful of butter, and a little pepper and salt. Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice round a dish, smooth it into a wall, wash it over with the yolk of a beaten-up egg, and put it into the oven till firm. Take half a bottle of tomato conserve (or the strained juice and the pulp of seven or eight tomatos), season with pepper, a little salt, sugar, and half a chopped onion ; stew for twenty minutes, then stir in one tablespoonful of butter and two tablespoonfuls of fine bread crumbs. Stew three or four minutes to thicken, then pour the tomato into the dish in the middle of the rice, and serve.

2. Mrs. H. W. O'Melveny. SAVORY RICE.

3. One-half pound rice, one onion, three tablespoons grated cheese, three tablespoons tomato sauce, one teaspoon chopped parsley, herbs, cayenne and salt, one ounce butter. Boil the rice in water with small onion chopped fine; when tender and nearly dry stir in other ingredients. It should be stiff enough to make a mound in the dish. Serve hot. (Thyme and marjoram are the herbs used.)

4. Mrs. Walter Allen. RICE, SOUTHERN.

5. In taking the quantity, remember that in cooking, rice swells to about three times its original size. Wash the rice with the hands, quickly, in two or three waters to remove the powdered starch, as that will make the rice sticky. A saucepan with about three quarts of salted water, boiling hard, should be on the hottest part of the stove. Put in it two cups of the rice. It should begin to boil again in a couple of minutes ; after it has boiled from seven to ten minutes, test it by rubbing a grain between the fingers, and if it is soft on the out- side, with a tiny hard core in the middle, pour off every drop of water, leaving it as dry as possible. Cover tightly ; place on the back of the stove and let it steam for one-half hour; or it

6. 110 LANDMARKS CLUB COOK BOOK.

7. may stand longer without injury. The steaming cooks the center, and the rice should prove to be snow white and dry, so that each grain is separate. Do not stir the rice while cook- ing. This is served as a vegetable.

8. Mrs. Williamson Dunn. RICE SPANISH. GOOD FAMILY LUNCHEON DISH.

9. One cup rice, one large tomato, one green pepper, one large onion, one tablespoonful of lard, one teaspoonful salt. Put the lard in a spider and when hot pour the rice (dry) into it and keep moving it until the rice is thoroughly heated, but not colored. Then add three pints of boiling water in which the salt has been dissolved, then the vegetables chopped fine ; let all cook together until rice is tender. More boiling water may be added should it become too dry.

10. Mrs. Cleves Moore. RISOTTO A LA MILANESE.

11. Take some butter or sweet oil or lard, but the former pre- ferred, when good and hot add some fine chopped onion, when brown add some chopped tomatos and half a cup of well chop- ped dried mushroom ; care must be taken that the mushrooms are first soaked in warm water for at least fifteen minutes and well washed. After allowing all this to cook for about ten min- utes, add a handful of Italian rice for each person you expect to serve, a little pepper, no salt, as the cheese contains salt, and stir continually, adding now and then some chicken broth. When the rice is nearly cooked put in a handful of grated Par- mesan cheese and then serve.

12. Louise Guasti. SOUR-KROUT.

13. Take a dozen solid heads of cabbage, shred very fine, put in a large jar and sprinkle as much salt as would require in cooking. Use a potato masher to pack. After one head has been packed use another with same quantity of salt. When all has been packed, put a napkin over and use a plate to cover; and a weight of about six pounds to keep it well pressed. After third day wash napkin, replacing for about three weeks, when it is ready to cook.

14. VEGETABLES.

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Lard	1 tbsp (12.8g)	115
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Mushroom	1/2 cup sliced (35g)	15
Black Pepper	1 tsp ground (2.3g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.