| Show good cooking tricks to know by ALICE THERE are tricks and little touches in cooking just as thero there are in everything else from painting to pressing take the matter of jellied which can be either very in in or very inspired eating to serve 4 soften geladino ge latino in c cold water simmer t together 4 c fresh or canned tomatoes fortified margarine 2 bouillon cubes 3 A J tsp asp pickling spices va onion finely minced and salt and pepper to taste strain pour over softened gelatin stir until dissolved chill until jellied when ready to serve brown e c dried bread crumbs in 2 butter or margarine over low heat add grated cheese to suit and a few grains cayenne pepper sprinkle over ever jellied soup for something special serve garlic bread add a little garlic powder or a cut garlic clovo clove to aa to c butter or margarine melted slice french or italian loaf into inch thick slices but dont cut right through tho the loaf pour melted butter t er over cut sides toast in oven grand with soups and some salads and specially fine fina with stews for a one dish meal of spanish rice place 4 shortening salad oil butter or margarine in a large larga frying pan fry one c uncooked rice rica 6 5 min until brown add 2 tsp asp salt pepper and paprika to taste then add one small chopped onion 2 chopped stalks celery cook for 6 min more add 4 c canned tomatoes one c leftover diced dicea meat and one c stock or boiling water to which tsp asp gravy bouquet has been added lower heat cover and simmer until rice is tender about 25 min stirring occasionally uncover and brown in hot oven for 18 15 min servo serve in casserole |
