[Welland Tribune October 31, 1941]
Kidney Stew
1 pound of kidneys
2 onions
1 teaspoon dry mustard
1 teaspoon of salt
1/8 teaspoon of pepper
3 cups water
2 tablespoons flour
2 tablespoons of butter or drippings
Cut the prepared kidneys into cubes. Add 3 cups of boiling water, sliced onions, and seasonings. Simmer them about 1 hour until the kidneys are tender. Brown the flour in the fat and gradually add the kidneys and the stock, stirring the mixture constantly. Cook it slowly about 15 minutes. Serve the stew with boiled rice and garnish it with toast points. This recipe serves 4 to 6 persons.
Beef heart is another bargain at 16 to 18 cents a pound in many markets. There is almost no waste, with little fat or gristle, and no bone. Since heart is a much used muscle, it requires long slow cooking with water, either on top of the stove or in the oven. Rolled in seasoned flour, browned, and then simmered slowly for four or five hours, it makes a favorite meat served hot with gravy and mashed potatoes or sliced cold for supper or in sandwiches to carry to school for lunch.
In many markets, brains too are a bargain at five cents apiece. These are high in the B vitamins. If they are simmered 15 minutes in water which contains vinegar (2 tablespoons of vinegar to 2 cups of water) they will be firm and pleasant to handle. After this they are ready to scramble with eggs or to be broiled or crumbed and fried a golden brown in deep fat.
Meat Popovers
1/2 lb hamburg
1/2 lb sausage
1 egg
Poultry dressing and salt and pepper to taste. Mix ingredients well together and make into individual patties. Put on a flat baking pan and cook slowly for 45 minutes- Mrs F. Hoy, Welland
Meat Pie
1lb hamburg
1 finely chopped onion
1/2 teaspoon salt
1/2 teaspoon poultry dressing
1/2 teaspoon pepper
1 tablespoon flour
Fry hamburg and onions until nicely browned add pepper and salt and poultry dressing. Let simmer for twenty minutes. Thicken with flour and put in deep pie dish, cover with pie pastry and serve hot.
Meat Loaf
1 lb hamburg
1 egg
12 medium sized soda biscuits
1 chopped onion
1 teaspoon poultry dressing
pepper and salt to taste
Crush soda biscuits finely, with rolling pin, combine with meat, egg and seasoning. Add one cup cold water, mix well together. Put in a loaf pan and bake two hours in a moderate oven. Serve sliced- Mrs Hoy, Welland
Aunt Jenny’s Kettle Roast
3 lbs chuck beef, boned and rolled
3 tsps salt
1/4 tsp pepper
18 tsp allspice
1/4 tsp ginger
1/4 cup flour
1/4 cup shortening
2 tbsps brown sugar
3 tbsps vinegar
1 cup hot water
Sprinkle beefwith salt, pepper and spices and roll in flour. Brown in shortening. Sprinkle sugar on meat. Add vinegar and hot water. Cover and simmer 2 1/2 hours. Pour off all but 4 tbsps of fat; add 2 cups additional hot water. Blend an additional 1/4 cup flour with 1/4 cup cold water and add to hot mixture. Bring to boil. Stirring constantly. Serve with onion biscuit squares. Serves 8
Onion Biscuit Squares
2 cups onions, sliced
2 tbsps shortening
1/2 tsp salt
2 cups sifted flour
3 cups baking powder
1/2 teaspoon salt
5 tbsps shortening
2/3 cup milk
1 egg, beaten
1/2 cup sour cream
Saute onions in hot shortening. Add 1/2 tsp salt. Sift flour with baking powder and 1/4 tsp salt. Cut in shortening. Add milk, mixing to a soft dough. Roll into 10 by 10 inch squares, Place in greased pan. Top with onions pour on combined egg and sour cream. Bake in a very hot oven for 20 mins. Cut into squares and serve with kettle roast- Mrs John Ehnes, Buffalo, N.Y.
Beef Loaf
3 1/2 lbs good hamburg steak
4 crackers, rolled fine
2 eggs
2 tbsps butter
salt, pepper
Onion, minced and sage to taste
Mix and turn into a loaf pan. Place sausage across top. Cook slowly for 2 or more hours- Mrs H. Robinson
Penny Wise Steak
1/2 cups fine bread crumbs
3/4 cup milk
1 1/2 tsp salt
1 1/2 lb of ground beef
1/2 tsp pepper
1 tsp onion juice
Combine crumbs and milk, let stand while meat is being prepared. Combine beef, salt pepper, onion juice and crumb mixture. Shape meat in form of steak and rub surface with shortening. Place steak on rack under broiler. Broil steak on one side until well browned (6-10 minutes) turn and brown on other side. Remove steak to hot platter and serve with french fried potatoes. Serves 6- Mrs Cal Bowden, Burford
[Welland Tribune October 31, 1941]
Baked Bean Salad
3 cups drained canned baked beans
4 slices crisp bacon diced
1/3 cup salad dressing
1 small sour pickle, chopped fine.
Combine all ingredients. Arrange on crisp lettuce and serve with additional dressing-Mrs M.H. Rogers, Port Colborne
Jewel Salad
Dissolve 2 pkg lemon jello in 1 qt boiling water. Add juice of 1 lemon and cool.
When cool add 1 bottle stuffed olives (cut in slices)
Pour in molds and allow to set.
Serve on lettuce. Add shredded almonds and finely chopped celery.
Garnish with mayonnaise and paprika-Mrs George Smith, Port Colborne.
Stuffed Prune Salad
Cook large prunes until soft, cool. Remove pits and fill with softened cream cheese, Stick blanched almonds in cheese, dispose on lettuce leaves and serve.
Prunes may be stuffed with chopped celery mixed with mayonnaise for variety-Mrs George Smith, Port Colborne.
Clover Leaf Salad
3 green peppers
1/2 lb cream cheese
Wash peppers, cut off stems, remove core and seeds, stuff with cream cheese and chill.
Cut in slices crosswise and serve on lettuce.
Garnish with mayonnaise and paprika-Mrs George Smith, Port Colborne
Waldorf Salad
(6 servings)
2 cups diced apples
1 cup diced celery
Lettuce
1 tablespoon of lemon juice
1/2 cup of walnut meats
3/4 cup of mayonnaise
Method: Add lemon juice to diced apples to prevent them from turning dark. Combine all ingredients adding the mayonnaise and mixing well with a fork, Salads of this sort should always be prepared in a very cold mixing bowl, Place crisp lettuce on individual salad plates. Arrange salad on lettuce and serve immediately. Allow to chill before serving. Mrs Howard R. Marr, R.R. 1 Welland
Old Virginia Salad
1 package cooked macaroni (seashells)
1 cucumber cut up fine
2 green peppers cut fine
1 cup of peas
1 onion, season with salt and paprika.
Mix all together, serve with salad dressing-Mrs Nellie Farr, RR 1 Welland
Spinach Salad
1/2 lb spinach
1 onion diced
2 slices of bacon
salad dressing
Wash and cut up the spinach. Cook the bacon crisp, cool, and dice.
Mix the ingredients with enough boiled dressing to moisten by tossing lightly with two forks. Garnish with radish roses.-Mrs F.G. Lawson, Humberstone.
Fruit and Vegetable Salad
(6 servings)
1/2 cup of celery
1/2 cup of raw carrots
1 cup of shredded pineapple
1 pkg lemon gelatin
1 1/2 cups of boiling water
Method: Drain the pineapple. Chop the celery and grate the carrots. Then combine ingredients. Add boiling water to gelatin and stir until dissolved. Allow to cool. Then add ingredients and pour into individual molds. Chill until mixture has congealed, Serve on crisp lettuce with creamed mayonnaise-Mrs Howard R. Marr, RR 1 Welland.
[Welland Tribune October 31, 1941]
Honey is our most easily digested sweet. It also contains valuable digestion-aiding enzymes and the essential minerals. In contrast to other sugars, it has a decided alkaline reaction in the blood.
Using honey to sweeten all beverages, cereals and fresh fruits; in baking and preserving. You will be delighted with new flavor sensations and improvement in your general health.
Baking
General proportions: Substitute in your favorite recipe, 1 c. Honey for 1 c. Sugar and reduce the liquid 1/4 c.
Graham Muffins
1/2 c white flour
3 tsp. Baking powder
1/4 tsp salt ,2 1/4 graham flour
2 eggs
3 tbsp honey
1 1/2 c, milk
1/4 c butter
Mix and sift white flour, baking powder and salt. Add graham flour. Beat eggs until foamy, add honey and milk, pour into dry ingredients and mix thoroughly. Fill muffin tins 2/3 full and bake in moderate oven.
Date Bars
1 c. Flour
1/8 ts salt
1 tsp baking powder
3 eggs
1 c. Honey
2 tbsp shortening (optional)
1 lb. Chopped dates
1 c. Chopped nuts
Sift dry ingredients. Beat eggs until light and add honey and shortening (melted). Add dry ingredients, then dates and nuts. Spread 1/4 to 1/2 inch deep in greased tin and bake in moderate oven. When cool cut in squares and roll if desired in powdered sugar. These cakes improve in flavor after aging for 1 week or more. The shortening should be added if they are to be used immediately.
All-Bran spice cookies
1/4 c. Shortening
3/4 c. Honey
1 egg, well beaten
1 c. All-bran
1/3 c. Flour
1/2 tsp salt
1/8 tsp cloves
1 tsp cinnamon
1 tsp baking powdered,1/4 tsp soda
1 c. Chopped raisins
Cream shortening and honey. Add egg, All-Bran, sifted dry ingredients and raisins. Drop by spoonfuls on greased baking sheet. Bake in moderate oven about 30 minutes.
Peanut Cookies
1 c. Butter or substitute
1/2 c brown sugar
1/2 c honey
1/3 c milk
2 c. Oatmeal
2 c. Flour
1/2 tsp soda
1/2 tsp baking powder
1 c. Chopped raisins
1 c. Chopped peanuts
Cream butter ,sugar and honey. Add oatmeal, mixed with sifted dry ingredients, and milk alternately. Add fruits and nuts. Drop on buttered baking sheet and bake in moderate oven 10 to 15 minutes.
Chinese Chews
3/4 c. Flour
1 tsp baking powder
1/4 tsp salt
1 c. Chopped dates
1 c. Chopped nuts
2 eggs
1/2 c. Brown sugar
1/2 c. Honey
1/2 tsp vanilla
Mix dry ingredients, add chopped dates and nuts. Add beaten eggs mixed with sugar and honey and vanilla. Spread 1/2 inch deep in buttered pan. Bake 30 minutes in moderate oven. Remove from oven, cut in bars and while warm, press bars int cylinder shape. Roll in sugar or cocoanut.
Fruit Cake
1/2 lb butter
1 c. Honey
5 eggs
2 c. Flour
2 tsp baking powder
2 tbsp allspice
2 c. Pecans or walnuts
1 c. Almonds
2 c. Currants
2 c. Seedless raisins
1 c. Dates
2 oz orange peel
2 oz lemon peel
4 oz citron
4 oz glazed pineapple
1/2 lb candied cherries
Sift flour and measure. Divide flour into two equal parts. To one add baking powder and allspice and sift twice. Cream butter well. Add honey and well beaten egg yolk. Add sifted dry ingredients gradually. Fold in stiffly beaten egg whites. Roll chopped nuts and fruit (except cherries and pineapple) in remaining flour. Add to dough mixture. Add cherries and pineapple. Bake in slow oven 2 to 2 1/2 hours.
DESSERTS
Pumpkin Pie
1 1/2 c cooked, sieved pumpkin
1 c honey
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 eggs
1 c. Milk
1/2 c cream
Mix ingredients and bake in one crust. Top with honey meringue or a layer of honey and then one of whipped cream.
Apple Whip
1 egg white
3 tbsp honey
1/2 tsp lemon juice
1 pared apple
Beat egg white until it peaks. Add honey gradually beating until thoroughly blended. Grate apple, add lemon juice and fold into mixture. Serve immediately in sherbet glasses with chilled soft custard, Garnish with cherry.
SALADS
Apple and Date Salad
4 c. Tart apples (cut in pieces)
1 c. Dates
1 tbsp honey
1 1/2 tbsp lemon juice
1/2 tsp salt
Blend honey, lemon juice and salt and mix with the apples and dates. Add mayonnaise and mix thoroughly. Chill , serve on lettuce, garnish with mayonnaise and walnut or pecan halves.
[Welland Telegraph December 31, 1941]
By Betsy Newman
I’m giving you a very simple and economical menu today, as it is just before another feast day. Baked Rice and Cheese is a dish that you should keep in your repertoire, so to speak, for lunch or supper.
Today’s Menu
Baked Rice and Cheese
Scalloped Tomatoes
Apple, Cabbage and Celery Salad
Baked Orange Pudding
Tea or Coffee
Baked Rice and Cheese
3 cups of cooked rice
1/2 teaspoon of salt
1 cup of milk
2 cups of cheese
Cayenne
2 tablespoons of butter or margarine
Bread crumbs
Put a layer of cooked rice in a greased baking dish, cover with a layer of grated cheese, season with salt and cayenne. Continue adding layers until dish is almost full. Add enough milk to come half way to the top of rice, cover with crumbs, dot with butter, and bake in moderate oven until crumbs are brown, Use temperature of 350 deg F for 30 minutes. Serves 6.
Baked Orange Pudding
1-3 cup of sugar
3 tablespoons of bread crumbs
1 cup of milk
Grated rind and strained juice of 1 orange
Beat egg thoroughly and add orange and sugar; scald milk and pour over crumbs; add first mixture and. when well mixed, pour into a baking dish and bake until set like custard. Serve cold. Serves 2 or 3.
[Welland Telegraph December 27, 1941]
By Betsy Newman
If you have a guest who is a vegetarian, or merely decide that the family has had enough meat for awhile, a vegetable meal is an interesting and delicious change.
Today’s Menu
O’Brien Au Gratin Potatoes
Spinach Buttered Beets
Carrot and Celery Salad
Sliced Bananas and Oranges
Cookies
Yea Coffee or Substitute
O’Brien Au Gratin Potatoes
6 potatoes
2 tablespoons of butter
1 1/2 cups of milk
1/2 cup cheese, grated
2 tablespoons of flour
salt pepper
1 green pepper or pimiento
Boil potatoes with jackets on, peel and chop quite fine. Make a cream sauce: Melt butter, add flour, blend until smooth, add milk gradually until well blended and cook until somewhat thick. Add seasonings and cheese and pepper or pimiento cut in tiny pieces, cook until cheese is melted, pour over potatoes and stir until all are well blended, then pour into well buttered casserole, cover with bread crumbs, dot with bits of butter and bake until brown-about 15 minutes.
Seed Cookies
1 cup of buttered or substitute
2 cups of sugar
2 eggs
1/2 cup of water
3 cups of flour
1/2 teaspoon of salt
2 teaspoons of baking powder
2 tablespoons of caraway seeds
Cream butter, add sugar gradually and cream well; add well beaten eggs and water. Sift flour, sift again, after measuring, with salt and baking powder, then add to creamed mixture, lastly adding seeds. Turn onto well floured board, roll out thin, cut into rounds and lay on greased flat pans. Bake about 10 minutes in moderate oven (375 deg F)
[Welland Telegraph December 24, 1941]
By Betsy Newman
Cold sliced turkey (or whatever meat you served for your Big Dinner) tastes almost better next day or two days after than it did at the special dinner. You have time really to get its delicious flavor without all the excitement.
Today’s Menu
Cold Turkey or Other Meat
Orange Glazed Sweet Potatoes
Carrot Sticks Canned Corn
Cranberry Chiffon Pie Coffee
Orange Glazed Sweet Potatoes
6 sweet potatoes, boiled
1 cup of brown sugar
1/4 cup of flour
1/4 teaspoon of salt
1 1/2 cups of orange juice
1 cup of water
1 tablespoon of orange rind
4 tablespoons of butter
Peel and slice potatoes lengthwise place in shallow pan. Combine sugar, flour and salt and slowly add liquids, then add grated rind and butter and cook until slightly thickened. Pour over potatoes and bake at 350 deg F for 35 to40 minutes. Pineapple juice may be substituted for the orange juice. This serves 6 or 8, so for 4, halve recipe.
Cranberry Chiffon Pie
1 cup of canned or fresh cranberry sauce
2-3 cup of sugar
1/2 teaspoon of salt
1/4 cup of cold water
1 tablespoon of plain gelatin
1 tablespoon of lemon juice
1/2 cup of whipping cream
4 eggs
Place cranberry sauce, 1/2 the sugar and beaten egg yolks in double boiler, beat until mixed and cook over hot water for about 8 minutes, stirring constantly. Add gelatin softened in cold water, salt and lemon juice. Cool until it begins to congeal. Beat egg whites until stiff, gradually beat in remaining sugar and fold into cranberry mixture. Fill baked pastry shell and chill. Top with sweetened whipped cream before serving.
[Welland Telegraph December 23, 1941]
By Betsy Newman
Here’s a suggestion: If you like tender steak but the old budget simply won’t let you buy it, buy a beef heart, cut and cook in the manner suggested below. It makes a good substitute.
Today’s Menu
Beef Heart Steaks
Mashed Potatoes
Fried Onions Celery
Apple Crisp Coffee or Tea
Beef Heart Steaks
Beef Heart
Salted Flour
Cut fresh beef heart into slices 3/8 to 1/2 inch thick. If outside rind looks tough, cut it off, then pound as for steak, dip in salted flour and fry or broil as you would steak. Serve smothered with onions.
Apple Crisp
2 cups of sliced apples
1/2 teaspoon of cinnamon
1/2 cup of water
7/8 cup of sugar
1/2 cup of shortening
3/4 cup of flour
1/4 teaspoon of salt
Wash, pare, core and slice apples, put in greased baking dish. Add cinnamon, water and 1/2 cup of sugar. Mix remaining sugar with shortening and flour until mixture is crumbly. Sprinkle mixture over apples and bake in a moderate oven (375 deg F) for about 1 hour. Serve hot with cream, hard sauce or ice cream as topping.
[Welland Telegraph December 17, 1941]
By Betsy Newman
Weiners are good eating and a nice change from the usual roasts, chops and steaks. The new skinless style weiners are an improvement over the old ones and more digestible, I believe.
Today’s Menu
Weiners and Sauerkraut
Boiled Potatoes
Tossed Vegetable Salad
Banana Apple scallop
Coffee
Weiners and Sauerkraut
Allow 2 or 3 weiners per person and about 1/2 to 1 cup of sauerkraut for each. Arrange alternate layers of sauerkraut and weiners in baking dish and bake for from 45 minutes to 1 hour.
Banana Apple Scallop
2 tart apples, peeled
3 firm yellow bananas, peeled
3/4 cup of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
3 cups of soft bread crumbs
3 tablespoons of melted butter
Slice apples and cut bananas into 1/2 inch pieces. Combine fruit, sugar, cinnamon and salt. Mix bread crumbs with salt and place alternate layers of crumbs and fruit in a well-buttered baking dish, using crumbs for top and bottom layers. Cover baking dish and bake in moderate oven (375 deg F) about 40 minutes, or until apples are tender, then uncover and bake 5 minutes. More to brown crumbs. Serve hot with whipped cream or fruit sauce. Serves 6.
[Welland Telegraph December 10, 1903]
New beets make a delicious salad. Boil the beets and when cold cut into dice. Serve with a tartar sauce, which is simply mayonnaise into which have been stirred a teaspoonful of minced onion, a little minced parsley, an olive and a cucumber pickle, both finely chopped. A little tarragon is an addition or use tarragon vinegar in the dressing.
Here are two good ways of serving eggs. For creamed eggs, boil four or five eggs hard, cut them lengthwise and pour over them a white sauce made of one pint of milk, one tablespoonful of flour and one tablespoonful of butter, For baked creamed eggs, poach six eggs, put them on a deep platter, grate over them a little cheese and cover with a white sauce made of one pint of milk, two tablespoonfuls of butter and two tablespoonfuls of flour. Bake four or five minutes in a quick oven.
[Welland Telegraph December 3, 1903]
For orange pudding beat a tablespoonful of butter and three quarters of a cup of sugar together. Rub in two eggs and beat. Add one cupful of cracker crumbs, the grated rind and juice of one orange and one quart of milk. Bake until custard “sets”.
Sausages are not necessarily messes of greasy indigestibility. Properly cooked they are delicious, and to the ordinary healthy adult, not unwholesome. Brown a chopped onion in a tablespoonful of butter, adding the juice of half a lemon. Cook the sausages in this for about five minutes. Add a cupful of brown sauce, and allow a minute or two more for this to heat. Serve on a hot platter with minced parsley sprinkled over the sausages. A few mushrooms in the sauce add to its flavor.
SOME CHOICE RECIPES
[Welland Telegraph February 20, 1903]
Salt Codfish Chowder
Wash one pint of salt codfish broke into flakes and put to soak over night. Cut half a pound of salt pork into dice, fry crisp and brown, and in the fat fry two onions chopped into fine dice. Put in the soup pot a layer of flaked fish and a layer of thinly sliced raw potatoes. Sprinkle with onion, fried pork, add a dash of flour and pepper. Cover with a layer of split crackers. Continue in this order till the fish and one quart of sliced potatoes have been used. Over this pour two quarts of milk and allow the chowder to simmer very gently for one hour.
Cream Puffs
One-half pint of hot water, two ounces of butter, one cupful of pastry flour and four eggs; put the butter in a stewpan, melt and pour it over the hot water and allow it to boil then put in the flour at once; stir rapidly and stir until it cleaves together, and until the pan is free from moisture then set on ice to cool; add eggs, one at a time without beating—just stir them in—and after the last egg is added, beat until well mixed, then cover and let stand in half hour in the kitchen. Now have a pan well greased with butter, and put a spoonful at a time in it until the pan is filled. Don’t allow them to touch, and set in oven until done
Creamed Oysters
Clean and parboil one pint of oysters. Drain and reserve liquor for making sauce. Melt 3 1/2 tablespoonfuls butter, add five tablespoonfuls flour and pour on gradually oyster liquor and milk or cream, to make 11/2 cups liquid. Season with salt, pepper and celery salt. Reheat oysters in sauce.
Fruit Punch
Pour one cup strong tea over one cup sugar. Add three-quarters cup of orange juice, one-third cut lemon juice, one pint ginger ale and one pint Appollinaris. Strain into punch bowl over a large piece of ice and garnish with slices of orange.
Reception Rolls
Scald one cup milk, add one tablespoonful sugar, one-quarter cup of butter ad one-half teaspoon salt. When lukewarm add one yeast cake dissolved in three tablespoonfuls of lukewarm water and 11/2 cups bread flour. Cover and let rise then add yolks of two eggs and flour to knead. Let rise, shape, again let rise and bake in a hot oven.
Codfish with Vegetables
Freshen codfish and cut it in chops about three by six inches in size. Put into hot water and set on the stove where it will barely simmer. Boiling hardens the fibre of fish as it does of meat, When the fish is perfectly tender, drain, pour over it a butter sauce and serve for dinner with mashed potatoes, beet pickles and boiled carrots.
//sm
[Welland Telegraph February 13, 1903]
Corned Beef Hash
Put in a large frying pan one ounce of butter, when hot add four ounces of potatoes and six ounces of corned beef, both cut into three-sixteenths of an inch squares. Season with pepper and nutmeg fry, slowly inclining the pan so that the hash assumes the shape of an omelet. When a fine color drain off the butter, and turn it on to a long dish the same as an omelet.
Apple Fharlotte
Butter a deep pie dish, the shake over the butter some granulated sugar, cover the bottom of the dish with thin slices of bread and butter, on this put a layer of sliced apples, a little sugar, and a few cloves, and the layers of bread and apples until the dish is full, the top layer being apples; put some small pieces of butter on top and moisten the whole with a little water, bake in a tightly covered dish in a slow oven until quite soft, then remove the cover and brown on top.
Braised Pigeon
Single, clean and cut in halves one pigeon. Wash thoroughly and dust with flour. Heat two tablespoonfuls of olive oil in a pan, and brown the bird in it with the skin side down. Brown one tablespoonful of flour in hot oil and put it in a pan with a small piece of celery, one bay leaf, one slice of onion, one pint of stock, one-half teaspoonful of salt and a dash of pepper. Put the bird in a pan and strain the sauce over it. Cover and simmer three-quarters of an hour.
Creamed Calves’ Liver
Into a pan put five tablespoonfuls of butter When it is melted put into it one pound of calf’s liver cut fine, salt and pepper; brown carefully and cook for eighteen minutes. Take up the liver and place it in a hot platter. Add one slice of onion to the gravy and let it cook one minute. Add one tablespoonful of flour and cook one minute, stirring all the time. Put the liver in the pan with gravy and stew very slowly five minutes longer.
Rice Border
Wash a cupful of rice in three waters. Put it in a stewpan with three cupfuls of white stock, cook for half an hour. At the end of that time add one level tablespoonful of butter, and set back where the mixture will cook slowly for twenty minutes. Beat the yolks of four eggs with three tablespoonfuls of cream or milk; stir these into the rice. Butter a border mould thoroughly; pack the rice into it. Let it stand for eight or ten minutes in a warm (not hot) place, and turn it out on a warm platter. The centre may be filled with any preparation of meat warmed in a sauce. This makes a very elegant and savory dish.
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