Rice And Cheese Croquettes

With

Tomato Sauce

Bread And Butter Marguerites

Iced Tea

Rice And Cheese Croquettes

Blanch 1 c rice according to directions given on p. 44, drain, add 4 c milk and cook in the double boiler until the rice is tender and dry. Reserve 2 c cooked rice, and to the rest add 1/2 c grated cheese and 1/2 c Thick White Sauce, p. 38, mix well, cool, shape and dip in egg and crumbs, then fry in hot fat. Serve with Tomato Sauce.

Tomato Sauce

Use 2 T butter, 2 T flour, 1 c strained tomatoes, 1/2 t salt, 1/4 t mace and 1 t finely chopped onions, blend and co6k 2-3 m, stirring constantly. See p. 125 for details.

Marguerites

Beat the whites of 2 eggs until stiff, add 1/4 c powdered sugar, 1/2 t salt, and beat until thick and creamy. Stir into the mixture 1/4 c nut meats chopped fine, spread on salted wafers, brown a moment in the oven. When cool serve. Reserve the yolks of the eggs for use Tuesday evening.

Preparing The Meal

About 15 m before lunch time put the fat for frying the croquettes on the stove to heat, then make the tomato sauce. Arrange the croquettes made in the morning in a frying basket and lower into the hot fat. While cooking cut the bread and butter, place some marguerites on a plate, chop some ice for the tea. Remove the croquettes from the fat, drain on brown paper, then serve the luncheon.

Immediately after lunch prepare the Peaches for dinner and set in a cool place.