1/2 cup boiled rice
1 tablespoon butter
2 tablespoons of ham fat or bacon
1 large can tomatoes
2 medium sized onions Season with salt, red pepper,
paprika and clove of garlic if desired
Put butter and fat into a fry pan; when hot add the dry rice. Fry until a golden brown, stirring often to prevent burn' ing. Heat tomatoes and onions to boiling point, add the fried rice and seasoning and cook one hour or until rice is tender. If too thick when cooking, a little water may be added.
Use enameled pan; deep pan is preferable, and one that you can cover closely. Put the rice into the pan and wash it thor-oughly, changing the water until it is perfectly clear. Drain off the water and measure the rice in proportion of one and a half cups of water to every cup of rice used. Cover tightly and cook over a high flame until it comes to a boil, and then continue cooking five minutes longer. Reduce the flame gradu-ally every five minutes until the rice has absorbed all the water. Set the rice on the back of the stove, where it is warm, for about fifteen minutes. The oriental cook covers the rice in the pan with a clean cloth wet with hot water when the rice is not sufficiently cooked after the water has all been absorbed. If this is done, great care must be taken that the cloth be perfectly clean. Cover the pan tightly and let stand in a warm place 15 minutes.
Cut a medium sized red cabbage fine. Let stand over night in 3 tablespoons of salt and water to moisten. In the morning wash once in colander. Boil 2 1/2 cups water, 2 cups vinegar, 1/2 cup sugar, with a cloth sack of mixed spices together. Pour over the cabbage. This needs no cover.
Put a cupful of canned or fresh corn through the meat chop-per, add four egg yolks (beaten), one and one-half cupfuls of hot milk, a teaspoonful of grated onion; salt, pepper, and a bit of sugar to taste; a tablespoonful or more of minced pimento; and last, the stiffly beaten whites of the eggs. Pour into a well buttered baking dish, place the dish in a pan of hot water, and bake slowly until set.
To two bunches fresh carrots that have been cleaned, cut in pieces, boiled in salt water until tender and mashed, add 3 eggs and 1/2 cup of cracker meal, a pinch of salt and a dash of pepper. Mix well and fry as fritters in hot bacon drippings.
Scrape and cut lengthwise eight carrots; pour enough hot water over them to cover; add one-half teaspoon salt, three tomatoes, skinned and cut up, two medium onions cut fine, and boil about one-half hour, watching carefully to let water boil down till almost dry, then add a tablespoon of butter and pepper to taste.
1 cup cooked egg plant
1 cup flour
1/2 cup sweet milk
1 teaspoon salt
3 teaspoons baking powder
2 eggs, well beaten
Cook egg plant until well done. Drain and wash. Add eggs, milk, salt and the sifted flour and baking powder. Beat all lightly and fry in fat drippings. Serve hot.