ksul-uasc-mscc224_033

Cream of Tomato Soup.
Bake about 1½ hr. in moderate oven.

Cream Rice Pudding

1 C rice
1 C cold water

Let boil until water is absorbed, about 7 min
then add 1 qt milk, pinch of salt +
some grated lemon rind, half cup
sugar + let boil on the back of stove
for about 30 min.

Spanish Rice

3 small onions	3 C canned tomatoes
⅓ C fat	3 green peppers
½ C uncooked rice	1 t salt

Slice the onions and cook until tender
and slightly browned in the melted fat.
Remove them and add the rice which
has been washed and dried. Cook the
rice in the fat until it is browned, stirring
constantly, then add onions, tomatoes,
chopped peppers and salt. Put in baking
dish and bake until rice and peppers are tender.

Cream of Tomato Soup. Bake about 1 1/2 hr. in moderate oven.

Cream Rice Pudding

1 C rice
1 C cold water

Let boil until water is absorbed, about 7 min) then add 1 qt milk, pinch of salt and some grated lemon rind, half cup sugar and let boil on the back of stove for about 30 min.

Spanish Rice

3 small onions
1/3 C fat
1/2 C uncooked rice
3 C canned tomatoes
3 green peppers
1 t salt

Slice the onions and cook until tender and slightly browned in the melted fat. Remove them and add the rice which has been washed and dried. Cook the rice in the fat until it is browned, stirring constantly, then add onions, tomatoes, chopped peppers and salt. Put in baking dish and bake until rice and peppers are tender.