the pilaf.


TURKISH PILAF

1/2 cup of rice.
3/4 cup of tomatoes stewed and strained.
1 cup stock or broth.
3 tablespoonfuls of butter.

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.


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