Turkish Pilaff.
1 cupful of stock or water, 1 cupful stewed and strained tomatoes, ⅔ cupful of rice, ½ cupful of butter, 1 teaspoonful of salt, ½ teaspoonful of pepper. Boil one onion with the tomatoes, cook the rice in boiling water to cover for ten minutes, pour off all the water, add the stock and tomato and cook until the liquor is all absolved, then add the butter and let it stand covered with a crash towel ten or fifteen minutes. Serve as a vegetable.
M. W. McFarland.
Turkish Pilaff.
1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with salt, pepper and minced onion. When boiling add 1 cup well washed rice, stir lightly with a fork until the liquor is absorbed, then add ½ a cup of butter, set on back of stove, or in a double boiler and steam twenty minutes.
SALADS.
