ns
1 cupful hot water
Salt and red pepper to taste
1/4 cupful chopped olives

Wash rice and put it in bowl, add Crisco, seasonings, cheese, hot
water, tomatoes, olives, and onions cut in small pieces. Turn into a
Criscoed fireproof dish and bake in moderate oven one hour, or until
rice is tender.

Timbale Molds

1 teaspoonful melted Crisco
3/4 cupful flour
1 egg
1/2 teaspoonful salt
1/2 cupful milk

Sift flour and salt into bowl, add egg well beaten, milk and Crisco.
Beat five minutes then strain into cup. Have kettle of Crisco on
fire and heat until cube of bread will become golden brown in sixty
seconds. Heat timbale iron in hot Crisco, let stand two or three
minutes, then drain and dip into batter to half inch of top of iron;
submerge in Crisco and fry until batter is crisp and lightly browned.
Remove from iron and drain on paper. If batter does not cling to
iron, then iron is not hot enough. If Crisco sizzles considerably, and
batter case spreads out and drops from the iron, mold is too hot. If
iron is lowered too far into batter the case will come over top of
iron and be difficult to remove. Creamed dishes of all kinds can be
served in these cases. Cold custards, cooked vegetables, fruits or
ices may be also served in the cases.

Sufficient for forty cases.

Vegetable Pie

1/4 cupful melted Crisco
6 potatoes
2 carrots
1 parsnip
1/2 head celery
1 cupful peas
1 egg
1 cupful sliced beans
2 onions
4 tomatoes
Pepper and salt to taste
Sufficient white vegetable stock to cover
1 teaspoonful powdered herbs

Peel and slice potatoes and partly boil them. Then prepare parsnip,
carrots, celery and onions, and cook them for fifteen minutes. Grease
large fireproof dish and place in all vegetables in layers, with
herbs, Crisco, salt and pepper to taste. Pour in white stock, cover
with layer of sliced potatoes and bake in moderate oven for one and a
half hours.

Sufficient for one large savory pie.

[Illustration]

EGGS

[Illustration]

When there is any doubt as to the freshness of eggs, they may be
tested in various ways. Quite fresh eggs will sink in a strong brine,
and as they become stale they remain suspended at different depths
in the brine, until an absolutely stale egg will float. Successful
preservation depends in a great measure upon the condition of the egg
at the time of preserving. Different methods of preserving all aim
at th