Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart tomatoes $0
- 2 cups cornmeal mush $0
- a cupful of chopped left-over meat
- six persons $0
- 3 cents
- 1 lemon
- five portions $0
- 4 cents
- 15 min- utes
- one lemon
- six
- 3 cents per person
- 1 egg 0417 1 t lard
- 12 fritters
- 2 eggs 0833 fuel
- four people $0
- salt
- pepper
Directions
Spanish Rice.
(Entered for third prize.)
Cost. 1 c rice $0.0500
1 c chopped onions 0167
2 c cooked tomatoes 0664
1 R T lard 0188
1 t salt 0003
Va t pepper 0010
2 c beef stock or water 0000
Fuel, 1 hour fir wood (% use) .0204
Cost for six persons $0.1736
Or less than 3 cents each.
Cook rice until done, then fry rice and onion in lard until onion is a light brown. Add tomatoes, stock, salt and pepper. Stir well together and bake in oven about 45 minutes. — Mrs. H. H. Barnes, Ridgefield, Wash.
Tomato and Rice Curry.
1 quart tomatoes $0.1068
1 t curry powder 0083
y2 c minced onions 0125
1 c cooked rice 0080
1 T butter 0156
1 lemon (juice) 0250
Gas, 40 minutes 0170
Cost for five portions $0.1932
Or about 4 cents each. To tomatoes add curry powder; boil 15 minutes; add onions, browned in
butter, rice and butter, also salt if not already salted. Cook for 15 min- utes, add juice of one lemon and serve at once. — Mrs. Welch.
Rice Substitute for Meat.
1 c dry rice $0.0312
Vz lb. ripe tomatoes 0250
V2 lb. green peppers 0500
% lb. onions 0200
2 T flour 0018
1 t salt 0003
2 T butter 0312
Gas, 1 y2 hours top 0171
1 hour oven 0255
Serves six for $0.2021
Or 3 2-3 cents per person.
Cook the rice for V2 hour in plenty of salted water. Remove seeds and membranes from pepper and let stand in scalding water for a few minutes; then chop peppers and onions quite fine, add the tomatoes, cut fine, sprin- kle with the salt and flour and mix. Add the cooked rice and the melted butter (or butter in bits on the top) and bake for an hour. The addition of a cupful of chopped left-over meat or any left-over thickened gravy, is an improvement, though quite unnec- essary.— Mrs. Orrin E. Stanley, 2601 Forty-ninth street S. E.
Oats and Corn Meal
Cornmeal Mush and Cheese.
2 cups cornmeal mush $0.0286
2-3 c cheese (grated) 0500
2 T drippings for frying 0188
Gas 1/2 hour 0057
Cost $0.1031
Mix grated cheese in mush and re- move from stove. Cool. Cut in slices and fry in drippings. — Mrs. J. D. White.
Rolled Oat Fritters.
(Entered for third prize.)
2 c rolled oats (cooked) $0.0166
2 T cheese 0094
1 T sugar 0024
% c bread crumbs 0075
1 egg 0417
1 T lard for frying 0156
Fuel, gas, 15 minutes, top 0028
Cost for fritters $0.0960
Makes 12 fritters.
To cooked oats, warm, add grated cheese, sugar, bread crumbs and well beaten egg. Drop by spoonfuls on griddle, fry brown and turh. Serve
with syrup. Excellent for luncheon or supper. — Mrs. F. N. Taylor.
(This is an ideal recipe to save left- overs and fats, and so easily pre- pared.)
Cornmeal Souffle.
(Entered for third prize.)
1 c milk $0.0300
1 c water 0000
1 t onion 0005
1 T parsley from garden 0000
2 T cheese 0094
1 c cornmeal 0283
1 t salt 0003
2 eggs 0833
Fuel, 45 minutes on gas 0155
Cost for four people $0.1673
Or 4 cents each.
Put milk and water in top of dou- ble boiler; when boiling stir in meal and salt. Cook 15 minutes. Add cheese, seasoning and egg yolks. Take from fire, fold in stiffly beaten whites, put in buttered pan and bake 30 minutes. — Mrs. F. N. Taylor, 5511 Fifty-second avenue S. E.
The Paper Read by Every Member of the Family, The Evening Telegram