_Sardines on Toast, Caper Sauce
*Risotto Peas
Fried Canned Tomatoes
Lettuce and Hard-Cooked Eggs
Jellied Prunes Whipped Cream
Gold Cake
Coffee_
_*Risotto_--1/2 pound rice, 1 small onion, 4 tablespoons Crisco, 1/4
cup grated Parmesan cheese, 1/2 pint tomato sauce, about 1 pint good
stock, salt, pepper, nutmeg, and 1/2 teaspoon saffron.
Wash rice in several courses of water, drain and dry. Peel and chop
onion. Melt Crisco in stewpan; when hot add onion, fry over gentle
fire until light fawn color, then add rice; shake pan over fire for
a few minutes, so as to fry rice a little. Next add seasoning, salt,
pepper, nutmeg, and saffron; moisten with little stock, and add more
as rice begins to swell. When stock is used up, gradually add sauce.
When rice is tender mix in grated cheese. It is then ready to serve.
In preparing this dish remember that rice should be well done, and
should be neither too dry nor too moist.