½ cup rice
3 cups chicken stock
½ teaspoon salt
¼ teaspoon tabasco sauce
Yolk of 1 egg
¾ cup cream
Wash the rice; cook with the stock until tender; press through a sieve; add the pimientoes, likewise pressed through a sieve, and the seasonings. Bring to a boil; add the egg, beaten with the cream, and serve in bouillon cups with Imperial Sticks.
1 ounce salt pork
1 small onion
Salt and pepper
Pare and slice the potatoes and onion. Cut the pork into small dice and put over the fire, cooking until crisp and brown; then add the potatoes, onion and boiling water. Boil for one half hour; add the hot milk, corn and seasoning; bring all to a boil and serve.
Place a loaf of baker's bread in a baking pan and cover it with a tin plate. Let it remain in a moderate oven about twenty minutes, or until heated through; then with a fork remove the crust and tear the soft part into large ragged pieces. Spread these pieces in a pan and place them in a hot oven until crisp and brown.
This is the bread frequently recommended for dyspeptics, but is delicious served in the place of crackers.
Cut stale bread into one-third-inch slices and remove the crusts. Spread both sides thinly with butter; cut into narrow strips and brown in a quick oven. Serve with soup in place of croutons or crackers.