ipiS 



BETTER FRUIT 



Page ii 



A Meat Stretcher 



Many recipes for combinations of 

 rice and meat have come to us from 

 those parts of Europe where meat is 

 used mostly for the flavor it gives other 

 foods. In our efforts to cut meat con- 

 sumption rice becomes interesting as 

 the most useful meat stretcher. It can 

 be used freshly cooked or as a left- 

 over. In its many varieties Pilaf is 

 most popular among the Oriental people 

 and is frequently served at dinner as 

 the principal dish. 



Rice Stew. — Wash a knuckle of beef 

 and place in three quarts of cold water 

 for an hour. Put it on the stove and 

 let it gradually heat, then simmer for 

 two hours. Any scum rising when it 

 first begins to boil should be skimmed 

 off. Prepare one-half cup each of 

 chopped onions, carrots, cabbage, to- 

 matoes, one-fourth cup of turnip, three 

 cloves, a pinch of cayenne, black pep- 

 per and one and one-half teaspoons of 

 salt. Add these to the simmering meat 

 and let boil for one hour; then add a 

 cup of rice and a bay leaf. Boil, stir- 

 ring occasionally until the rice is 

 cooked. When the kettle is closely 

 covered there is little need of adding 

 water. Add boiling water if needed. 



Scalloped Rice. — To prepare this eco- 

 nomical dish use two cups of boiled 

 rice, one cup of white sauce and one- 



Yakima County Horticultural Union 



FRED EBERLE, General Manager 



Growers' Agents 

 Yakima Valley Fruit 



General Offices, Yakima 



WAREHOUSES: 



Yakima, Naches, Selah, Wapato, 

 Exchange and Tieton 



COLD STORAGE IN CONNECTION 



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fourth cup of finely shredded codfish 

 which has been parboiled ten minutes 

 in hot water. Cover the bottom of an 

 oiled baking dish with rice, then add 

 the codfish and cover with white sauce. 

 Sprinkle the top with bread crumbs and 

 bake in a moderate oven until brown. 

 Eggs may be used to top this scallop 

 instead of bread crumbs. Arrange fish 

 and rice in alternate layers, finishing 

 with rice. Add white sauce to each 

 layer and sprinkle with paprika. Care- 

 fully break four eggs on top, dot with 

 sauce and season with salt and paprika. 

 Bake in oven until eggs are "set." 



White Sauce. — Melt two tablespoons 

 of fat, and add two tablespoons of flour, 

 and salt and pepper to taste. Cook 

 thoroughly until blended. Pour in 

 gradually one cup of milk, stirring con- 

 stantly. Cook until smooth and glossy. 



Cheesed Rice. — Put in a double boiler 

 or chafing dish two cups of boiled rice, 

 one-half cup of hot milk, and beat thor- 

 oughly over water. Then sprinkle 

 lightly over it half a cup of grated 

 cheese and a few shreds of pimiento. 

 Cover tightly and let stand over the hot 

 water until the cheese is melted. This 

 is acceptable for Sunday tea. 



WHEN WRITING ADVERTISERS MENTION SETTER FRUIT 



