Rice a la Maigre
| 4 tablespoonfuls Crisco 1 grated shallot 1/2 cupful boiled rice 4 chopped hard-cooked eggs | 1 tablespoonful white sauce 1 raw egg 1 cupful thick tomato sauce Salt, pepper, and paprika to taste 3 baked tomatoes |
| 1 tablespoonful chopped parsley | |
Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings. Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes.
Rhubarb Pudding
| 4 tablespoonfuls Crisco 4 tablespoonfuls sugar 2 eggs 1 lemon | 1/2 cupful flour 1 cupful stewed rhubarb 1/2 teaspoonful salt Few breadcrumbs |
Crisco a pudding dish and dust it over with breadcrumbs. Put layer of breadcrumbs at bottom, then spread in rhubarb. Beat Crisco and sugar till creamy, beat in yolks of eggs, add grated rind of lemon, sift in flour and salt. Spread this mixture over rhubarb and bake in moderate oven twenty minutes. Beat up whites of eggs to stiff froth, add one tablespoonful of sifted sugar and half teaspoonful lemon juice. Drop in spoonfuls on top of pudding and return to oven to brown lightly.
Spanish Rice
| 1/2 cup Crisco 1/2 cupful grated cheese 6 tablespoonfuls rice 1 can tomatoes | 5 small onions 1 cupful hot water Salt and red pepper to taste 1/4 cupful chopped olives |
Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot water, tomatoes, olives, and onions cut in small pieces. Turn into a Criscoed fireproof dish and bake in moderate oven one hour, or until rice is tender.