One peck of green tomatoes chopped fine, three cabbages, six green peppers, one pint of grated horseradish, one tablespoon of ground cloves, one pint of molasses; allow the tomatoes to stand over night in salt and water. Boil the cabbage twenty minutes in vinegar, then the tomatoes twenty minutes in the same vinegar, when cool mix all the ingredients together and cover them with fresh vinegar; a little celery seed may be added if liked. This may be kept in stone jars but glass fruit cans will preserve it better.
Soak macaroni for two hours. Then let it boil for twenty minutes, drain off the water, place in an earthen dish a layer of macaroni, then a layer of grated cheese, till your dish is full; season with salt, pepper, a tablespoon of butter and a cup of sweet milk. Bake slowly one-half hour.
Pick over and wash one cup of rice. Into three small cupfuls of water put the rice, salt it well, let it boil twenty minutes (the water should boil away), then remove to the back of the stove and let it stand ten or fifteen minutes, keeping it covered. Do not stir it, and pour it out .as carefully as possible, so as not to break the kernels.
Three cups cold, boiled rice, one tablespoon sugar, one half teaspoon salt, one tablespoon butter, one egg, beaten light; work all together into a smooth paste. Flour your hands, and make into oval balls, dip in flour or cracker dust, and fry in hot lard.
1/4 c. margarine (butter or oil)
2 oz. pine nuts
1 c. green onion, chopped
1 c. barley
1/2 c. chopped parsley
1/4 t. salt
1/4 t. pepper
3 1/2 c. chicken broth
Brown pine nuts in butter. Remove and reserve. Sauté green onions and barley until barley is lightly toasted. Remove from heat. Add nuts, parsley, salt and pepper; stir. Heat broth, pour over barley and stir. Bake about 1-1 1/4 hours at 350°. Cover if it seems to be drying out.
1 c. rice
2 c. bouillon
3/4 c. celery, chopped
1/2 stick margarine
1/2 c. almonds, blanched and chopped coarsely, toasted if desired
1/2 lb. mushrooms, sliced
salt, pepper to taste
1 clove garlic, minced
Cook all ingredients together until rice is ready.
Drained tiny peas can be added to the cooked rice.
1 1/2 c. bulgur wheat
1 bunch parsley, chopped fine
2 bunches green onions, chopped fine
juice of 1 lemon
2-3 medium tomatoes
1/4 c. olive oil
salt, pepper to taste
Soak bulgur in 2 cups of boiling water for about 1 hour. Squeeze excess out. Add all other ingredients and mix well. You can also add chick peas for complete protein. Fresh mint, added, will change the taste completely.
This is a middle-eastern dish that I especially like.
1/2 lb. kasha (buckwheat groats)
1/2 t. salt
12 cabbage leaves
1 egg
2 T. butter
1 large onion
1 small sweet red pepper
1 tomato
1/2 T. sugar
sour salt to taste (or lemon)
Boil water. Add salt and kasha. Cook slowly for 15 minutes. Steam the cabbage leaves. Cool the kasha and mix with egg and butter. Roll into cabbage leaves. Make sauce of cut-up onion, tomato, red pepper, sour salt, and sugar, as well as a little butter and salt. Simmer. When sauce is brown, put in pan with rolled cabbage. Bake at 350° for 2 hours.
1 c. whole grain kasha (buckwheat groats)
3-4 c. boiling water
1/2 t. salt
Heat the groats thoroughly in an extremely hot oven. When the grain is hot, pour the boiling water over it and add the salt. Bake at 375° for 1 hour. Mix occasionally. Serve with rich gravy or butter.
Thoroughly mix a brimming tablespoonful of lemon juice
with a pint of cold, boiled and well-drained rice. Press into
tight balls the size of a walnut. Drop in hot fat until a golden
brown. Drain on paper, dust with pulverized sugar and serve
at once. Very delicate.
RISOTTO.
(Recipe from an Italian restaurant in London.)
Rice already cooked. Chop an onion of medium size, put in
fryingpan with piece of butter larger than the onion. After it
begins to fry add the rice, stir carefully with wooden spoon and
add slowly 2 cups of pure white bouillon. Let it cook slowly for
a few moments. Add a little powdered saffron or curry and
sprinkle with Parmesan cheese. Serve as hot as possible. This
dish is very nice for an entree at luncheon or for a relish with
cold meat for supper.
One-half cup of rice, 1 pint of milk, 2 tablespoonfuls of
sugar, 3 eggs, a little grated lemon peel, 1 tablespoonful butter,
1 saltspoon of salt. Put rice and milk in double boiler and cook
until soft. Add sugar, salt and butter; then stir in egg beaten
lightly and cook a few minutes longer. Remove from fire and
add lemon peel, pour on greased platter and when cool mould
into balls or cone shaped. Roll in egg and cracker and fry in
wire basket in hot lard.
One teacup of rice, 1 pt. of milk, 1 pt. of water. Boil together
in farina boiler till kernels of rice are scarcely or not
at all to be seen. Then 'add 1 egg, 1 tablespoonful of butter,
2 tablespoonfuls sugar, 2 eggs beaten well together, the juice and
grated rind of a lemon, a little salt and cinnamon or mace; let
cool and then mould. Roll in egg and cracker crumbs and fry in
hot lard.
(From Miss Parloa.)
For 18 croquettes use 1/2 a cupful of raw rice, 3 gills of stock, 1 cupful of strained tomato, 3 tablespoonfuls of butter, 4 tablespoonfuls of grated Parmesan cheese, 1 teaspoonful of salt, 1-10 of a teaspoonful of cayenne, 1 teaspoonful of onion juice, 4 eggs and crumbs for breading. Wash the rice and boil with the stock for 10 minutes. Now add the strained tomato, onion juice, salt and cayenne, and cook for 20 minutes longer. If the rice is found to be tender now, add the cheese and 2 of the eggs, well beaten. Stir for 1 minute and take from the fire immediately. Spread on a platter and set away to cool; when cold shape and then bread with remaining 2 eggs and the crumbs. Fry 1 1/2 minutes; arrange on a warm napkin and serve very hot.
