RICE AND EGG SCRAMBLE
- Rice, 2 cups.
- Eggs, 4.
- Milk, 4 cups.
Thoroughly wash the rice and boil in salted water until tender and drain. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot.
SPANISH RICE
- Rice, 1 cup.
- Garlic, medium size, ½.
- Bay leaf, 1.
- Minced celery, 1 stalk.
- Tomatoes, 2 cups.
- Minced onion, small, 1.
- Oil, 2 tablespoonfuls.
- Mace, ½ teaspoonful.
- Flour, 2 tablespoonfuls.
- Salt.
Boil the rice until about half done, drain, and finish cooking in the following sauce:—
Put the oil in a saucepan, add all the other ingredients except the tomato and flour; set over the fire and stir occasionally, to prevent burning, until brown. Then add the flour and stir till brown. Add the tomato, let cook a few minutes, strain, and add to the rice.
CORN FRITTERS
- Green corn pulp, 1 pint.
- Milk, 4 tablespoonfuls.
- Flour, ½ cup.
- Eggs, 4.