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Show I ' IIXPEBE BUT ' I TASTY DISHES H v ; j Eggless Sausc for Rice Loaf. One tablespoon cornstarch, 2 ta-blespoons ta-blespoons butter, teaspoon salt, VI teaspoon pepper. teaspoon lemon juice, 1 cup boiling water. H, Melt the butter; add flour mixed Hr with seasoning, stir until well blend HL cd, then gradually add the water and Hl stir until the boiling point is reached Add the lemon juice and one addition-M. addition-M. al tablespoon of butter. Yield: Servos H' six people, fl Calcutta Rice. H, Two cup3 rice, 2 cups tomatoes, i pound cheese, 1 tablespoon salt; pep-pcrs pep-pcrs and celery or onions may be add-ed add-ed if desired. Boll rice. Mix it with tomatoes, grated cheese and sensonings, and pour into baking dish. Bake one-half hour. If peppers or celery are used, cut up and boil with the rice. Yield; Ten servings. H: Potato Fish Balls. Four medium sized potatoes, 1U cup shredded codfish, 1 egg, salt if needed, pepper, 2 teaspoons fat. Pare and boil potatoes. Rinse the Hi fish in cold -water and press in a fine Hj strainer, to remove excess moisture. Cook potatoes until soft; drain and mash. Add fish, fat, beaten egg and seasonings. Shape into cakes and fry. Yield: Twelve cakes. Scalloped Codfish. Rice, Vi cup; shredded codfish, 1 cup; fat 1 teaspoon; cornstarch, 1 tablespoon; milk, 1 cup; bread crumbs, 2 tablespoons. Cook rice in boiling water until ten-der. ten-der. Soak codfish over night or put in cold water and bring to boiling point. Drain. Make white sauce by melting fat, add flour, stirring until blended, and then adding milk. Htlr until thickened. Spread rice, codfish, ' ;md -white sauco in layers in a greased baking dish. Cjver ikh crumbs an-I bake about twenty minutes in n mod-erate mod-erate oven. Any left-over fish may be used instead of codfish. H' Cornmeal Fish Balls With Tomato Mush Boiling water, 3 quart; corn-meal, corn-meal, 1 cup; salt, 2 teaspoons. Filling Cooked fish, bones re-moved, re-moved, 1 cup; onion, chopped, 1 tea-spoon; tea-spoon; green pepper, chopped, Vi; '"'ell beaten egg, V2 ; faL Stir the cornmeal slowly into the boiling- salted water. Boil ten mm-utes, mm-utes, stirring constantly, then cook in double boiler for lVs hours. Cool. Shape into balls two inches in diam-ctcr diam-ctcr and fill with the fish, which has been mixed 'with, onion, green pepper, salt, and pepper. Dip into the b-iten H egg, then into the cornmeal. jrfrown in a small amount of IX Serve with B tomato sauce. H Tomato Saucer-Fat, 1 tablespoon; H onion, 1 sUg; cornstarch, 1 table-H, table-H, spoon; rt, VI tablespoon; pepper, H 1-16 iaspoon; canned tomatoes, 1 1 Brown thconion in fat, stir in flour, H E9l and pepper, and add tomatoes H slowly. Cook three minutes. Strain. |