1/4 cup rice 1/3 cup chopped onion 2 tablespoons bacon drippings 2 cups tomatoes 2 teaspoons salt 1 teaspoon sugar 1/8 teaspoon paprika 1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired.
CREAM OF TOMATO SOUP
1 quart tomatoes 1/4 teaspoon soda 4 tablespoons butter 4 tablespoons flour 1 quart milk 1 tablespoon salt 1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.
2 cups finely chopped onion 2 tablespoons butter or bacon drippings 4 cups rice water or vegetable stock 1 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon paprika 2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan often. When tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with croutons.
Fish is in good condition when gills are a bright, clear red, eyes full and flesh firm. Before cooking wash thoroughly in cold water.
Always cook fish thoroughly.
Cook small fish whole in sufficient boiling water to cover. Cut large fish, such as salmon or halibut in thick pieces and tie in piece of cheesecloth. Boil from 20 to 45 minutes, depending upon weight of fish. Drain, season and serve with egg sauce page 35.
Clean, wash, and split, removing backbone and fins along the edge. Very large fish should be cut into slices. Dry on piece of cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning frequently. Remove to hot platter; add melted butter and sprinkle with chopped parsley; garnish with slices of lemon and serve.
Prepare as for “Broiled Fish.” Brush pan with drippings; place fish, skin side down; sprinkle with salt, pepper and flour; pour over 2 tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve.
Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat. Serve with chopped parsley and lemon or sauce tartare page 36.