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Some Kitchen Kinks: Cook

Cook the rice and tomatoes with the stock in a double boiler until the rice is tender, removing the cover after the rice is cooked if there is too much liquid. Add the butter and stir it in with a fork to prevent the rice from being broken. A little catsup or Chili sauce with water enough to make three-quarters of a cup may be substituted for the tomatoes. This may be served as a border with meat, or served separately in the place of a vegetable, or may make the main dish at a meal, as it is savory and reasonably nutritious.

Meat Cakes. 1 pound chopped veal. 14 pound soaked bread crumbs. 2 tablespoonfuls savory fat or butter. 1 teaspoonful chopped onion. 11½ teaspoonsful salt.

Dash of pepper.

Mix all the ingredients except the butter or fat and shape into small round cakes. Melt the fat in a baking pan and brown the cakes in it, first one side and then the other.

Either cooked or raw veal may be used. In the case of raw meat the pan should be covered so that the heat may be retained to soften the meat.

Stew from Cold Roast.

This dish provides a good way of using up the remnants of a roast, either of beef or mutton. The meat should be freed from fat, gristle, and bones, cut into small pieces, slightly salted, and put into a kettle with water enough to nearly cover it. It should simmer until almost ready to break in pieces, when onions and raw potatoes, peeled and quartered, should be added. A little soup stock may also be added if available. Cook until the potatoes are done, then thicken the liquor or gravy with flour.

The stew may be attractively served on slices of crisp toast.

Meat with Beans.

Dry beans are very rich in protein, the percentage being fully as large as that in meat. Dry beans and other similar legumes are usually cooked in water, which they absorb, and so are diluted before serving; on the other hand, meats by the ordinary methods of cooking are usually deprived of some of the water originally present-facts which are often overlooked in discussing the matter.

Nevertheless, when beans are served with meat the dish is almost as rich in protein as if it consisted entirely of meat.

Pork and beans is such a wellknown dish that recipes are not needed. Some cooks use a piece of corned mutton or a piece of corned beef in place of salt or corned pork or bacon or use butter or olive oil in preparing this dish.

In the Southern States, where cowpeas are a common crop, they are cooked in the same way as dried beans. Cowpeas baked with salt pork or bacon make an excellent dish resembling pork and beans, but of distinctive flavor. Cowpeas boiled with ham or with bacon are also wellknown and palatable dishes. Recipes are here given for some less common meat and bean dishes: