The Boston cooking-school cook book

used. Add milk to half the depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts. Rice à la Riston Finely chop two thin slices bacon, add to one-half raw medium-sized cabbage, finely chopped; cover, and cook slowly thirty minutes. Add one-fourth cup rice, boiled, one-half teaspoon chopped parsley, and salt and pepper to taste. Moisten with one-half cup White Stock, and cook fifteen minutes. Turkish Pilaf I Wash and drain one-half cup rice, cook in one tablespoon butter until brown, add one cup boiling water, and steam until water is absorbed. Add one and three-fourths cups hot stewed tomatoes, cook until rice is soft, and season with salt and pepper. Turkish Pilaf II ½ cup washed rice ¾ cup tomatoes, stewed and strained 1 cup Brown Stock, highly seasoned 3 tablespoons butter Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat. Turkish Pilaf III ⅓ cup rice 3 tablespoons butter ½ cup canned tomatoes ½ cup cold cooked chicken cut in dice White Stock highly seasoned Salt and cayenne Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter. Russian Pilaf Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add a chicken’s liver sautéd in butter, then separated into small pieces. Rissoto Creole 3 tablespoons butter 1 cup rice 2¾ cups highly seasoned Brown Stock Canned pimentoes Melt butter in hot frying-pan, add rice, and stir constantly until rice is well browned. Add stock heated to boiling-point, and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy