RICE AND TOMATO
To a cupful of boiled rice add a half cupful of strained tomato sauce, which has been well seasoned with butter, salt, pepper, and bay-leaf. Toss them together, or mix lightly with a fork so as not to mash the grains. Serve as a vegetable.
PARCHED RICE
Boil rice as directed above, so each grain will be separate. Let it get cold, then separate the grains lightly with a fork on a flat dish. Put into a frying-pan just enough butter to cover the bottom of the pan; when it is hot add a little of the rice at a time, and sauté it to a delicate color. Shake the pan constantly to keep the grains separated. Remove the rice as it is done, and spread on a paper to dry in an open oven. The rice should not be greasy when served. This makes a good rice dish to serve as a vegetable with broiled meats.
FARINA BALLS
- ½ cupful of farina.
- 2 cupfuls of milk.
- ½ teaspoonful of salt.
- Dash of cayenne.
- 5 drops of onion juice.
- Yolk of 1 egg.
Cook the milk and farina in a double boiler for twenty to thirty minutes. Wet the farina with a little cold milk before stirring it into the boiling milk, so it will be smooth; add the salt, and cook to stiffness, or until the milk has evaporated, then add the cayenne, onion juice, and beaten yolk of egg. Stir well to mix, and to cook the egg; pour it onto a dish. When cold roll it into balls one inch in diameter; roll the balls in crumbs, then in egg (the white and yolk with one tablespoonful of water, beaten only enough to break), and again in white crumbs. Fry them in hot fat for one minute, or to a light amber color. Be sure the balls are completely coated with egg and crumbs, or they will break in frying. Any cold cereals can be used in this way. They make a very pretty dish. Serve on a napkin, or to garnish a meat dish.
FRIED HOMINY
Cut cold boiled hominy into slices one half inch thick, then into pieces of uniform size. Roll in flour, and sauté on both sides, or dip them in egg and crumbs, and fry in hot fat.