stale crumbs
1/2 tsp. salt
1/2 tsp. celery salt
2 eggs
2 c. steamed rice
Add 1/2 cupful of the crumbs, the salt, the celery salt, and the eggs,
slightly beaten, to the cold steamed rice. If more moisture seems to be
necessary, add a very little milk. Shape the rice with the other
ingredients into round patties, and then roll these in the remainder of
the crumbs and saute them in hot butter. Serve the patties hot and with
sauce, if desired.
66. Besides left-over rice, small quantities of one or more kinds of
left-over meat and stock or gravy can be used to make a very appetizing
dish known as SPANISH RICE, which may be used as the main, or heavy,
dish in a luncheon.
SPANISH RICE
(Sufficient to Serve Six)
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.
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