138 Blue Ribbon Cook Book

Tomato Sauce—Melt 4 tablespoons butter, add 4 tablespoons flour;
blend. Add 3 cups strained tomatoes (part soup stock may be used), 1
teaspoon salt, 14 teaspoon Blue Ribbon pepper. Cook and thicken.

Another method of making the sauce is to cook canned tomatoes, and I
finely chopped onion, until they are reduced one-third. Season.

Lentils and Rice—1 cup lentils, 1 cup rice, 1 large can tomatoes, 1
onion, 2 tablespoons butter, seasoning.

Wash lentils, soak overnight in cold water; drain. Add boiling water,
cook until tender, about 1 hour, add salt before cooking is finished. Cook
the rice in a large quantity of rapidly boiling salted water; drain, and dry in
oven. Add to the tomatoes the finely chopped onion, pepper, and salt, and
cook slowly. Strain if desired. Add the butter.

Have these three dishes ready at the same time. Mix lentils and rice, put
on a hot platter or dish, pour the tomato sauce over and serve at once.

Lentils can be substituted for dried beans in any of the bean recipes.

Corn a la Southern—1 can corn, 2 eggs, 2 tablespoons melted butter, 2
cups scalded milk, 3 teaspoon salt, 14 teaspoon Blue Ribbon pepper.
Mix ingredients and bake slowly until firm. Set dish in pan of hot water.

Italian. Rice—} cup rice, 2 cups cold water, 1 teaspoon salt, 1 cup
tomatoes, 1 cho onion. Bring to boil, then cook in double boiler 1
hour. When hail done add 1 or 2 slices of bacon cut in small pieces and
browned in pan.

Or just before serving, add } cup grated cheese.

Savory Rice—Use 2 cups cooked rice, and combine with other materials,
which can be varied to suit individual taste. Some suggestions are: 1 cup
cheese sauce; 1 cup tomato sauce; 2 or 3 eggs, slightly beaten; 1 cup chopped
onions, browned in pan; 1 cup chopped left-over meat; 1 cup chopped pea-.
nuts; 2 or 3 slices of bacon py minced and crisped.

Nut Loaf—1 cup chopped nuts, 1 cup boiled rice or mashed potatoes, 1
cup bread crumbs, 3 teaspoon dried Blue Ribbon herbs, salt and pepper to
taste, 1 egg, beaten.

Mix all ingredients to form a loaf. If too dry, moisten with a little tomato
or milk. Bake in oven 30 minutes and baste occasionally. This may be
made a little moister and baked in a greased dish. Serve with Brown
Cheese, or Tomato Sauce. 7

There are many variations of this Loaf: Use cheese or tomatoes; vege-
tables, as carrots, celery, etc.; left over porridge, macaroni, beans, etc.

Egg and Potato Scallop—4 hard cooked eggs, 4 cooked potatoes, 2 to
3 cups thin white sauce, seasoning, buttered crumbs sprinkled on top.

Meat Scallop—z2 cups cooked minced meat (ham is excellent), 2 cups
medium white sauce, 1 cup bread crumbs, or mashed potato, or rice, season
ing, buttered crumbs.

Other Dishes will be found elsewhere. Consult the section on cheese,
eggs, and left-over meats. ,