arsley.

PROCESS: Heat water to boiling, season with salt and add rice, onion and
green pepper (discarding seeds and veins). Cook until rice is soft; rub
through a sieve. Melt butter in a saucepan, add flour, stir to a smooth
paste, add cream slowly, stirring constantly. Add seasonings and cook
over hot water ten minutes. Combine with rice mixture, continue cooking
five minutes. Turn into hot soup tureen and sprinkle over with parsley.

FLANK STEAK STUFFED AND BRAISED

Select a flank steak weighing about two and one-half pounds. Have the
butcher peel off the superfluous fat and tissue and score both sides
diagonally in opposite directions. Remove the steak from paper when it
comes from market and lay it flat on meat board, sprinkle with salt and
pepper. Spread over it a thin layer of stuffing, (see Page 154), roll
lengthwise, very compactly, sew the overlapping edge securely, also the
ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat
in pan with enough Cottolene to brown it richly, turning roll until it
is richly browned all over. Then remove to Dutch oven or casserole;
rinse dripping pan with a little boiling water, pour over meat and
surround with two cups stewed and strained tomato pulp, one onion thinly
sliced, one green pepper shredded (after removing seeds and veins), two
sprays parsley, the half of a small bay leaf and two tablespoons
Worcestershire sauce. Cover closely, place in oven and cook meat very
slowly about three to four hours. Remove meat to serving platter. Dilute
four tablespoons flour with cold water to the consistency to pour, add
to sauce in pan, stir until well blended, season with salt and pepper;
let simmer ten minutes, then strain around meat. Garnish with sprays of
parsley or cress.

DANDELION GREENS

Remove the roots, carefully pick over (discarding all tough and wilted
leaves) and wash dandelion leaves in several waters; to the last water
add salt to free leaves from insects and vermin. It will require one
peck of leaves to serve a family of six. Cook leaves in plenty of
boiling salted water until tender; drain at once and chop fine. Dress
with butter and pepper; cut thin slices of bacon in shreds crosswise,
try it out and pour over dandelions. (There should be one-third cup
bacon fat.) The shreds of bacon are an attractive garnish; hard-cooked
eggs may also be used as a garnish. Cut them in eighths or rings.
Vinegar is sometimes added. Serve hot.

STRAWBER