Boston Cooking-School cook book

Turkish Pilaf II. Heat tomato and stock to boiling point. Strain, add rice and steam until tender. Stir in butter with fork. Season. Keep uncovered that steam may escape. BAKED RICE Put 1 quart cooked rice in buttered baking dish. Beat 2 eggs slightly with 2 cups milk, season highly and pour over rice. Dot with butter, sprinkle with paprika, salt and pepper and bake until brown. CHICKEN PILAF ¥% cup washed rice ¥ cup cold cooked chicken cut in dice 3 tablespoons butter Veal or Chicken Stock (p. 150) highly 14 cup canned tomatoes seasoned Salt and cayenne Cook rice in boiling salted water, drain, and pour over hot water to rinse thoroughly. Melt butter in omelet pan and add rice. Cook 3 minutes. Add tomatoes, chicken, and enough stock to moisten. Cook 5 minutes and season highly with salt and cayenne. Add more butter if desired. Serves 4. Russian Pilaf. Use lamb in place of chicken, and add a chicken liver sautéed in butter, then separated into small pieces. RICE AND PECAN LOAF 1 cup hot boiled rice 1 egg, well beaten 1 cup pecan nut meats, 1 cup milk finely chopped 11% teaspoons salt 1 cup cracker crumbs V4 teaspoon pepper 1 tablespoon melted butter Combine ingredients, except butter, in order given. Turn into buttered small bread pan. Pour over butter, cover, and bake one hour in a moderate oven (350° F.). Serve with Onion Sauce (p. 192). Serves 6. PARCHED RICE WITH TOMATO SAUCE AND CHEESE 3 cups cooked rice 1 cup Tomato Sauce (p. 198) 2 tablespoons butter Y cup grated cheese Melt butter in heavy frying pan, add rice. Cook until rice is slightly brown, stirring lightly with fork. Put into hot serving dish, pour over Tomato Sauce, and sprinkle with cheese, lifting rice with fork, that sauce and cheese may coat each kernel. Serves 6. RICE CROQUETTES V4 cup rice 1 teaspoon salt Y% cup boiling water 2 egg yolks 1 cup scalded milk 1 tablespoon butter Wash rice, add to water with salt, cover, and steam until rice has absorbed water. Then add milk, stir lightly with a fork, cover, and steam until rice is soft. Remove from fire, add egg yolks and butter; spread on shallow plate to cool. Shape, egg and crumb, fry, and drain (see Croquettes, p. 397). Makes 6 or more croquettes. Rice and Pimiento Croquettes, Cheese Sauce. Add 2 tablespoons chopped, canned pimiento to mixture. Egg yolks may be omitted. Shape in cylinders. Serve with Cheese Sauce (p. 192). Rice with Jelly. Shape in balls, roll in crumbs, then shape in nests. Egg and crumb, fry, and drain (see Croquettes, p. 397). Put a cube of jelly in each croquette. Savory Rice Croquettes. Add to mixture 1 tablespoon tomato catsup and 14 teaspoon paprika. Sweet Rice Croquettes. Add to mixture 2 tablespoons powdered sugar and grated rind 1/2 lemon. Shape in cylinders. RICE AND TOMATO CROQUETTES VY cup rice 2 cloves 34 cup Brown Stock (p. 144) 14 teaspoon peppercorns 2 cups canned tomatoes 1 teaspoon sugar 1 slice onion 1 egg, slightly beaten 1 sliced carrot 14 cup grated cheese 1 sprig parsley 5 1 tablespoon butter 1 sprig thyme Y teaspoon salt Few grains cayenne Wash rice and steam in stock until rice has absorbed stock. Cook tomatoes 20 minutes, with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar. Rub through a strainer, add to rice, and cook until rice is soft. Remove from fire, add egg, cheese, butter, and cayenne. Spread on plate to cool. Shape in cylinder forms, egg and crumb, fry, and drain (see Croquettes, p. 397). Makes 6 or more croquettes. HOMINY CROQUETTES 14 cup fine hominy 34 cup scalded milk 4 cup boiling water 2 tablespoons butter V teaspoon salt