Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a pound of fat salt pork, and fry in a pan. When it hisses put into the pan two medium-sized onions, also minced. Chop two green sweet peppers (seeded, of course), and mix with the rice, then the pork and onions, and enough tomato sauce to moisten the mixture well. Butter a bake-dish, add salt and pepper, if needed, to the rice, and put into the dish. Coat thickly with fine crumbs and bake, covered, for twenty minutes; then brown. Rice timbales Pack hot boiled rice in slightly buttered timbale molds; let them stand in hot water for ten minutes; run a pointed knife around the sides; turn from the molds and serve as a garnish for curried meats or boiled fowl. SALSIFY, OR OYSTER-PLANT Stewed salsify Scrape the roots, throwing them at once into cold water, that they may not blacken. Cut into inch lengths and put over the fire in boiling salted water. Stew until tender. Drain off the water and pour upon the salsify in the saucepan a cup of hot milk. After it has simmered five minutes add a tablespoonful of butter and three tablespoonfuls of cracker dust; season to taste and serve. Mock fried oysters Wash, trim and cook a bunch of oyster-plant (or salsify) in boiling salted water until tender. Drain and scrape off the skin. Mash well, and if stringy rub through a colander. To one pint of the mashed salsify add one teaspoonful of flour, one tablespoonful of butter, one well-beaten egg, and salt and pepper to season highly. Take up a small spoonful and shape it into an oval about the size of a large oyster; dip each lightly in flour or very fine cracker crumbs, and brown on each side in hot butter. Salsify fritters Scrape the salsify and grate it fine. If you have a machine for grinding vegetables, use that, as the process of grinding is so rapid that there is not time for the salsify to discolor before it is prepared. Have made a batter of two beaten eggs, half a cupful of flour, a gill of