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Rice in Cheese Shells

See Creamed Cabbage in Cheese Shells, page 169.

Rice with Tomatoes No. 1 Add one tablespoonful of bacon fat to each cup of cold cooked rice used, and put a layer of it in the bottom of a baking-dish. Cover with slices of raw, peeled tomatoes, and season with salt, pepper, a few bits of crushed bacon, and a tablespoonful of shredded green sweet pepper. Repeat until the dish is filled, reserving a little rice to cover the top. Bake in hot oven until the tomatoes are tender, covering the dish for the first ten minutes.

Rice with Tomatoes No. 2 Season about a cup and a half of stewed tomatoes extra well, adding a little onion-juice if liked. They should be stewed down thick, and not watery.

Use an equal amount of tomatoes and cold rice.

Arrange in layers in a baking-dish and sprinkle each layer of rice with grated cheese before adding the tomatoes. Finish with rice and cheese on top.

Heat in oven just long enough for the cheese to melt.