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Casserole of Rice and Meat

Boil 1 cup of rice 15 min. in 2 qts. of boiling salted water, drain and line casserole 1/2 inch deep. Chop fine one cup any kind cold meat, season with salt, pepper, celery salt and onion. Add one beaten egg, 2 tbsp. fine cracker crumbs and moisten with hot water sufficient to pack it easy in mould; cover with rice and steam 40 to 45 min. Serve with tomato sauce.

— Mrs. B. T. Northridge