The bride's cook book

Drain the beets and put into a vegetable dish to keep hot. Melt the butter with the vinegar, salt and pepper and when boiling hot pour over the beets and serve. RICE PLAIN BOILED WHITE RICE Contributed by C. E. Grosjean Rice Milling Company. After washing the white rice in cold water until the water clears, using one part of rice to one and three-fourths parts of cold water for cooking, bringing to the boiling point quickly, then slow fire down just so it does not boil over, cook ten minutes. Then turn very low, to steam twenty-five minutes. Do not stir, nor add more water, nor uncover. When done leave in kettle until serving. A flat bottom black iron porcelain-lined heavy kettle is preferred. Seasoning of any kind tends to destroy the natural sweetness and delicate flavor. Rice should be eaten plain. PLAIN BOILED NATURAL RICE Using one part brown or natural rice to three parts cold water, bringing to boiling point quickly, then slow fire down just so that it does not boil over, cook forty minutes; do not stir, nor add more water, nor uncover. When done leave in kettle until serving. A flatbottom black iron porcelain-lined heavy kettle is preferred. Seasoning of any kind tends to destroy the natural sweetness and delicate flavor. Rice should be eaten plain as a vegetable, with meat, fish or beans. TURKISH PILAR 1.2 Cup Washed Rice 3/4 Cup Tomatoes, Stewed and Strained 1 Cup Brown Stock, Highly Seasoned 3 Tablespoons Butter or Butter Substitute Add tomato to stock and heat to boiling point. Add rice and steam until rice is soft. Stir in butter or butter substitute with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat. CANNED VEGETABLES CORN AND POTATOES 1 Can of Com 2 Cups Diced Boiled Potatoes Salt, Pepper, Butter Drain corn and turn into a frying pan with the melted butter; add the potatoes; toss and stir all together until the potatoes arc slightly browned, sprinkle with salt and pepper and serve in a heated vegetable dish. TOMATOES, CORN AND GREEN PEPPERS 1 Can Tomatoes 1 Can Corn Green Peppers Boiled Rice Salt, Pepper, Sugar Cut tops ofif of peppers, remove inner membrane and seeds and put in bowl; pour over boiling water to cover and leave until cold. This will draw the hot taste from the vegetable. Drain the tomatoes through a colander; chop the pulp and mix it with the corn kernels, also chopped; season with the salt, pepper and sugar to taste. Add enough rice to hold the vegetables together and fill the peppers with the mixture. Put into a baking dish, pour the tomato liquid about the base of the peppers and cook until they are tender. Transfer to a hot dish, add to the tomato liquor in the pan, sugar, salt and pepper to taste, thicken with barley flour rubbed into butter and pour around the stuffed peppers. CORN OMELET 6 Eggs 1 Pint White Sauce 1 Can Corn Sugar Salt White Pepper Beat the eggs very light, add salt and pepper; stir the corn into the sauce after straining it; season with sugar, salt and pepper. Turn the eggs into an omelet pan and when the omelet is set, spread it with half the corn mixture, fold it over, transfer to a heated platter and pour the remainder of the corn and sauce about the omelet. Serve immediately. SCALLOPED TOMATOES 1 Can Tomatoes