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(Cereals) - (The International Jewish Cook Book)

Put one cup of washed rice in frying-pan with four or five tablespoons
of poultry fat; add three onions chopped and two cloves of garlic minced
fine. Fry ten minutes; add one red pepper or one canned pimento chopped,
or one teaspoon of paprika, and three ripe tomatoes or two cups of
strained tomatoes and one teaspoon of salt. Cook slowly about one hour,
and as the water evaporates, add more boiling water to keep from

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Spanish Rice.

Cut cooked veal into small pieces; season and moisten with a rich beef
gravy. Pour into a deep pie-dish. Then make a cover with mashed
potatoes moistened with cream; sprinkle with bits of butter and let
bake until brown. Serve hot.

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30 Spanish Rice

Boil 1/2 a lb. of rice. Dry it well and fry it with a little butter

until lightly browned. Stir into it two large toasted tomatoes and a

tablespoonful of grated cheese. Season with pepper and salt. Serve very


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