)
- 1 small onion
- 2 Tb. butter
- 1-1/2 c. steamed or boiled rice
- 1 c. chopped meat
- 1/2 c. meat stock or gravy
- 1/2 c. canned tomatoes
- 2 Tb. grated cheese
- 1/4 c. stale crumbs
Chop the onion and brown it in butter. Mix well the browned onion, rice, chopped meat, stock or gravy, and tomatoes, and pour all into a buttered baking dish. Then sprinkle the cheese and crumbs on top of the mixture and bake for 1 hour in a slow oven. Serve hot.
OATS
COMPOSITION AND VARIETIES
67. As an article of food, OATS are used very extensively. In Scotland, this cereal formed the principal article of diet for many years, and as the hardiness of the Scotch people is usually attributed to their diet the value of oats as a food cannot be overestimated. This grain, or cereal, grows very much like wheat and yields an abundant crop in fairly good soil; but it is unlike wheat in composition, for it contains very little protein and considerable fat. In fact, it contains more fat than any other cereal. Because of its lack of protein, it will not make raised bread, and when it must serve the purpose of bread it is made into flat cakes and baked. Although it is used to some extent in this way, its greatest use for food, particularly in the United States, is in the form of oatmeal and rolled oats. In the preparation of oatmeal for the market, the oat grains are crushed or cut into very small pieces, while in the preparation of rolled oats they are crushed flat between large rollers.
RECIPES FOR OATS
68. The same methods of cooking can be applied to both oatmeal and rolled oats. Therefore, while the recipes here given are for rolled oats, it will be well to note that they can be used for oatmeal by merely substituting this cereal wherever rolled oats are mentioned.