Japanese Rice

1/4 cup rice

4 cups boiling salted water

2 hard-cooked eggs

2 tablespoons chopped red pepper

2 tablespoons chopped green pepper

1 tablespoon chopped parsley

1 tablespoon scraped onion

1 tablespoon Sunkist lemon juice

1/2 teaspoon salt



French dressing

Wash rice; cook in boiling, salted water five minutes, then steam until soft. Add to rice the finely-chopped eggs, red and green peppers, parsley, scraped onion, Sunkist lemon juice, and salt. Press through a potato-ricer. Arrange on platter, with sardines in the centre and lettuce around the dish, and serve with French dressing.

Sardines, with Lemon

1 box sardines 1 Sunkist lemon 1 bunch radishes Parsley or watercress

Remove cover neatly and entirely from a box of sardines. Place on a platter, and surround with a wreath of parsley or cress. Cut radishes in the shape of flowers, and arrange in the parsley. Cut lemons in halves, crosswise, and then cut in deep points. Arrange at ends and sides of platter, in the parsley. Serve very cold.

Caviare Canapes

Season Russian Caviare with a few drops of Sunkist lemon juice. Cut bread in one-fourth-inch slices, then in rounds or rectangles. Toast on one side, and spread untoasted side with seasoned caviare. Decorate edges with chopped white of hard-cooked egg and cooked yolk, forced through a strainer, and serve on doilies, on individual plates, for a first course.

German Sour Beef

2 cups water

1/2 cup Sunkist lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

1 large onion

1 carrot

2 pounds cheap cut of beef

Cut onion in thin slices; cut carrot in strips; add water, Sunkist lemon juice, salt and pepper, and pour over the beef, and leave over night. Drain meat; put in small agate pan; dredge meat with flour, and put in hot oven until flour is brown. Add one cup of the water in which meat was soaked, and cover closely. Bake slowly, and, when half done, add vegetables, drained from water, and continue the cooking, adding more liquid, as needed. When tender, remove to serving-dish, and thicken gravy, of which there should be one cup, with two tablespoons flour, mixed with two tablespoons cold liquid. Add, if desired, one-fourth cup sour cream. Put vegetables around the beef, and serve gravy in a sauce-boat.

The lemon juice helps very much to make tough meats tender.

Mousselaine Sauce

2 egg yolks 1/4 cup cream 1/2 teaspoon salt 1/8 teaspoon nutmeg Juice 1/2 Sunkist lemon 2 tablespoons butter

Mix all the ingredients except the butter in a double boiler, and cook over hot water, stirring constantly until mixture thickens. . Add butter, bit by bit, beating it well, and when butter is melted, use at once. Serve with asparagus.

Court Bouillon

2 cups cold water

3 slices carrot 1 slice onion

1 sprig parsley

2 tablespoons Sunkist lemon juice Bit of bay leaf

1/4 teaspoon peppercorns 1 teaspoon salt

Put ingredients in saucepan, adding head and bones of fish, if at hand; bring to boiling point and cook thirty minutes, or until reduced to one cup. Use, for sauces, fish aspic, to flavor the water in which fish is cooked, or as a foundation of a fish soup.