Fry two chopped onions in butter until light brown in color. Add one cup of raw rice and cover with beef stock. As the rice absorbs the stock add more until done. Then add two large tomatoes stewed with a little sugar and highly seasoned. Place on the dish for serving and grate Parmesan cheese over it.
SALADS
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Club Salad
Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing. Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a wineglassful of vinegar, blending carefully.
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Winter Salad
Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each. Serve with mayonnaise.
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Cheese Straws to Serve with Salad