The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-03-20
Some Rice Recipes.

Probably without much trouble we
could ascertain the quantity of rice an
nually consumed in this country. What
ever the amount, it might be increased
with advantage. 1t is certainly a most
healthy article Of diet, and can be served
up in 50 many different ways that it is
rather surprising so many families do
without it. Children will appreciate it
when boiled with mutton or corned beef
1t will serve well as vegetable, and es-
pecially if cooked so as to show the indi-
vidual grains and yet be well cooked. A
soggy mass of rice is not tempting DISH
The Chautduqudn, in its kitchen depart.
ment, gives a number of recipes for
cooking rice. "For simply boiling rice, /"
it says, 1--WE have an excellent black
mans recipe given in one of our favor
lite cook books by an old sea- captain
friend of ours Here it is just as it was
told the captain Wash him well;
much wash in cold water; the rice, flour,
make him stick; water boil already very
fast; throw him in, rice can't burp,
water shake him too much; boil quarter
of an hour or little more; rub one rice
in thumb and finger; if all rub away him
quite done; put rice in collender, hot
water run away; pour cup of cold water
on him, put back rice in saucepan, keep
him covered near the fire. then rice all
ready eat him up"
Rice may also be cooked by stcaming.
After washing thoroughly, soak for an
hour In warm water, three pints of water
to one of rice. Set the dish containing
the rice and water in which it has been
soaking into the steamer and allow it to
steam for an hour. 1t should be sailed
after put to steam and stirred frequently
Milk may take the place of part of the
water.
Many families make very substantial
rice-pudding for desert without eggs.
One recipe is: To two quarts of milk add
one cupful of rice and one of sugar, a
small pinch of salt, and the desired fla
voring. Place the mixture where it will
heat very slowly. When the milk be-
comes boiling hot, place the pudding in
slow oven and let it bake for an hour.
DO not stir after placing in the oven.
But if two or more fresh eggs be beaten
up with the milk the pudding will be
riches and to many tastes more palatable.
A very agreeable way of serving rice
as a desert is to mold it when hot into
cups which have been previously dipped
into cold water, to prevent the rice from
sticking When cold, turn the moulds
out on fiat dish, scoop out teaspoon
full from the top of each one and replace
with jelly, or serve the molds up with
out the jelly and make plain custard 20
be served up in glass pitcher, as you
would cream, so that each person at the
table may take as much or little as fan
cy dictates,
Orange snow balls are thus made: Boil
some rice for ten minutes, drain, and let
it cool. Pare some oranges, taking Off
all the thick, white skins; spread the
rice is as many portions as there are
oranges, on pudding cloths. Tie the
fruit, surrounded by tho rice, separately
in these and boil the balls for an hour;
turn them carefully on a dish, sprinkle
over plenty of sifted sugar, serve with
sauce or sweetened cream. Apple snow
balls may be prepared in the same way,
the apples being pared and cored with
out dividing them.
Many persons would have better
health II they could induce themselves
to use parched rice in pace of coffee.
Let it be Drowned carefully on a fiat tin
in the oven. Put into boiling water,
slightly sailed, and cook thoroughly.
Served with cream and sugar 1t will be
found quite palatablc.