Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-07-13
A FOOD FOR SUMNER.
Twenty-Five Appetizing Dishes That
Can be Made of Rice.
TIE MOST NUTRITIOUS CEREAL.
Cinnamon Excel in the Art of Cooking it,
but Ladies Can Learn.
MORE POPULAR SOUTH THAN NORTH
THE MOST NUTRITIOUS CEREAL.
MORE POPULAR SOUTH THAN NORTH
WRITTEN FOR TIE p1spArcH.I

ries. A generation ago, among the largest
portion of the people, its use was not at al
general; and when cooked it was prepared
in the simplest way. Rice, no doubt, owing
to the great development in commercial
facilities, is, however, coming more and
more into use. Its cheapness and its nu'
tritiousness, the knowledge that it may be
prepared in many ways different from each
other, and taste which the frequent use o.
any food stimulates, have, with othel
reasons, made it a staple food. A shortage
of crop at Rangoon, in Ceylon. or in North
Carolina is felt in its results on thousands
of tables. Of its merits there is one not YET
esteemed at its full worth: 1t contains 6
greater portion of nutritious matter thar
any other of the cereals, and very high
proportion of starch.
1t is a law of nature, referred to by Mr..
Buckle in his History of Civilization, that
the great heat of the climate, as it is in In
dia, obliges the people to derive their usual
diet not from the auimal, but from the
vegetable world, of which starch is the most
important constituent. Applying this Law
to ourselves and to our climate, there are
then strong and apparent reasons that this
article of food should be more extensively
used, especially during the heated season,
and by those who are compelled to manual
labor; for this property of the rice is in
valuable when iood is high in price and
hard to get, because it takes less of it to sup
port life.
THE CHINESE EXCEL IN COOKING.
1t is but natural that the Chinese excel
in the cooking of rice. They designate it
''the great vegetable" With them it is all
that wheat is with US, and much more. IF a
Chinese man or woman,knows anything it is
how to cook rice as it should be cooked, and
to make tea as it should be made. Foreign
as they are styled-who
have been admitted into the higher of the
official circles OF the Celestial Empire, are
pro use in praise OF the exquisite and vari-
able ways in which rice is prepared and
served.
Throughout the Southern States rice is, as
we all know, more generally used than in
in the North, and as a rule, is prepared in
q different style. 1t is usually served as a
vegetable and eaten very hot. A Southern
writer goes 50 far as to say: "You never see
rice properly cooked except in the South. u"
With this, l fear, we cannot agree, but
truth that many Of the natives there under
stand perfectly the cooking Of rice, and in
New Orleans particularly, the Creole cooks
are said to keel in preparing il. "Gumbo, y
the famous Southern dish, Is always served
with boiled rice, and, indeed, no day
in the year goes BY that rice does
not have It's place on the table. Some OF
the Southern cooks direct that rice. while
cooking. should be closely covered, and that
frequent stirring Is necessary, while in the
North our best cooks say never
TO cover rice and not to stir IL. We
follow this last rule with most satisfactory
results. When properly cooked rice should
be white. light, and the grains separate, and
not, as IL often appears, blush, sticky and
soggy.. IL can be best cooked, as all cereals
can. in O steamer. Cover the rice unstint-
ingly with new milk and steam for an hour
or two.
BOILED RICE.
Look over tho rice carefully and pick ont any
foreign substance,
Wash thoroughly through several waters,
rubbing the rice with the fingers.
Cover with cold water and let stand for ono
or two hours.
To three quarts OF rapidly boiling water,
slightly saited, add one pint of rice.
Boil without ceasing for 10 or 20 minutes. or
until the grains are quite soft.
Turn into o colander to drain. and then re-
turn 10 the saucepan and let stand on the back
part OF the stove, covered with clean cloth,
for few moments
Rice when boiling ID one of the few articles
which must he left uncovered, and above all
never STIR it If you would have grains light,
white and separate.
Serve boiled rice with whipped cream. fla.
vored.
GEORGIA BOILED RICE.
After washing the rice put 1t over the fire in
plenty OF actually boiling, salted water, and
boil it fast IL minutes; then drain of all the
water, place the saucepan containing the rice
either in the oven or on a brick upon the back
of the stove, and let 1t steam for ten minutes
longer or until IL is tender as desirable; every
grain will be distinct and the rice quite free
from moisture.
Rice boiled too long is watery and soggy.-
Juliet CoTs0n.
RICE CUsTARD.
one-half cup of rice (soaked).
One quart OF milk and pinch OF salt.
Add the yolks of four eggs. beaten with four
of sugar, Just before the rice is
taken from the range.
Stir for a short time, but do NOT boil.
Flavor with lemon or nutmeg.
Beat the whites stiff with little sugar.,
pour over the top and brown slightly.
RICE SAUCE.
One pint of rice TO two quarts OF water, DOLL
inC and slightly salted.
of two eggs, well beaten. three tablespoonfuls
of sugar q small piece OF butter one-nalI pint
of milk one teaspoonful of lemon flavor, or
teaspoonful of grated nutmeg.
Serue with cream and add more sugar II
necessary.
Boil one pint of. rice in two quarts Of boiling
water, slightly salted.
s..s, aAIa IN drafn--dn
when IL has been put in cups ana
become cold, turn into dish.
Make boiled custard of the yolks Of three
eggs. one pint of sweet milk and one teaspoon
full of corn starch.
Sweeten and flavor to taste.
Pour over the balls half an hour before serv-
Ing. A delicious and inexpensive dessert
RICE AND CHEESE.
Boil until tender one eupful OF rice In sAlted
water, ,,..,. .
Place In pudding pan layer Of fioe. then q
layer Of grated cheese tnot too thiek) and 30
Cover With new milk and put layer Of bread
afulHbs on the top
Bake until bfewhi
HfeH WITH APPLES,
Peel sin or eight large, tart apples and scoop
y Make . syrup Of sugar and water, with liz
pea9 ,se% WV lie apples cover and bake until
pIses ths apples 90 q plate, hii the cavities
vii X boiled TIds and pour over them the sYFup
In whjah they we're ee0hedi
serve With cream, ana sugar " h8t sweet
enough o.y.,ua s,oK
Prspara one eupful of rice for boiling,
Pat Il inle tWo quarts OF boiling, Aalted
Drain Drain IN sieve and return to the stove until
Iiahl and dry
'hfats ona.6alf pint Of gravy from o veal
raaOut or from roast veal and mln with II one
OF curry powder, and pour over
Tho rice,
Cook until very tender, one teaeupful Of roe
In quart Of boiling water with pinch of salt,
Press through o sieve aud add 20 IL ono quart
Of cold milk, four eggs well beaten,
Flavor with nutmeg or lemon and nweeten 10
taste,
HaEe like eustard pie. In q moderate oven.
RICE PUDDING WITH RAIsfHs,
Thoroughly wash 0ne.haif eupful Of rice and
Ist u soak for one hour In o pint Of rich milk,
Lot slowly come 30 the boiiI simmer for Ave
minutes shA sst 70 cool