Mix ingredients in order given, heat and serve on wafers.
Rice Cakes (Four portions)
1½ C-boiled rice
½ t-salt
1 egg yolk
6 T-crumbs
4 T-fat (lard and butter mixed)
Mix the rice and salt with the egg. Shape into flat cakes, two and a half inches in diameter and one-half an inch thick. Roll in bread crumbs and sauté in hot fat until brown on both sides. (About eight minutes.) If the egg does not sufficiently moisten the rice, add one tablespoon of milk.
Stuffed Tomato Salad (Four portions)
4 tomatoes
1 C-chopped cabbage
½ t-salt
¼ t-paprika
4 T-salad dressing
Stuff fresh tomatoes with cabbage, seasoned, and mixed with salad dressing. Arrange the tomatoes on lettuce leaves and place one tablespoon salad dressing on the top. Add a small piece of green pepper or a sprig of parsley to the salad dressing.
Blueberry Tarts (Four portions)
Fill muffin pans with plain pastry. Place two tablespoons of mixture on each crust. Cover with pastry strips and bake twenty minutes.
Blueberry Mixture