Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-07-13

Beat well together three eggs. one-half cupful
OF sugar and lump OF butter; :. ,o,d
Stir this into the rice and add pint OF colo
milk, a cupful of seedless raisins ana some
grated nutmeg.
Bake in a moderate oven for 45 minutes and
serve with cream or sauce.
RICE WITH VEAL.
Simmer slowly for one-haf hour small
Add a teaspoonful Of salt and remove the
scum.
Throw in one.half pound of rice, well washed
and soaked, and let simmer for two hours.
Add little minced red pepper, pinch OF
powdered mace, and simmer for about 10 MIL
utes before serving.
RICE WITH CHICKEN BROTH.
Reserve the broth in which chickens have
been boiled.
Add one-half pint of boiled rice, an onion
minced, and three tomatoes; serve with salt
Just before serving stir in two well-beaten
eggs.
RICE AND TOMATOES.
Heat cold boiled rice with a little. water or
milk, mash smooth and spread in the bottom OF
a well creased pudding dish.
Add little grated cheese, a very little salt
and pepper. small piece of melted butter and
layer Of bread crumbs.
Cover with stewed tomatoes, well seasoneo,
and with little grated onion added.
Bake for one-half hour and serve hot.
RICE As A VEGETABLE.
Add to plain boiled rice lump of fresh but
ter; season with salt and pepper.
Serve hot.
RICE WITH FRIED CHICKEN.
To one quart of rapidly boiling salted water
add half pint of rice which has been picked
over, well washed and soaked.
When boiled tender, stir in one large table,
spoonful of butter ana three eggs well Deaten.
Season with salt and pepper.
Have ready two young chickens, neatly cut
up and fried until about half done.
Place the chickens in deep pan and cover
with the rice.
Bake in a moderate oven until brown,
RICE AND CRANBERRIEs.
To one quart of carefully picked cranberries
add one-halt pint of boiling water.
Boil ten minutes and add one pound OF
sugar.
Boil ten minutes longer and press through
sieve
Set to cool in a jelly mold.
Turn out when cold into fancy dish and
garnish with rim of boiled rice.
Serve with rich cream.
Here are some dishes made from rice left
over:
RICE FRITTERs.
Two teacupfuls of cold boiled rice mixed
with sweet milk and the yolk of one we'll
beaten egg.
Add little salt and about four tablespoon
Now stir in the white of the egg beaten to
stiff froth.
Drop from the spoon the batter into hot lard
or drippings, and fry brown.
COLD RICE PUDDING.
Heat three cupfuls of milk and add to it one
cupful of cold boiled rice.
Press out the Jumps and when quite smooth
sweeten to taste with sugar, add pinch Oh
salt. and flavor with lemon or nutmeg.
Stir in the well beaten yolks of three eggs
and the whites of two.
Bake in a quick oven for half an hour.
Beat to stiff froth the other white OF the
egg with one tablespoonful of white sugar and
a little flavor.
Spread over the pudding this meringue and
set in a cool oven-door open-for about 70
minutes.
FRIED RICE.
Cut cold rice in neat slices, cover with beaten
egg roll in bread crumbs and fry brown.
RICE WITH HASH.
Take cold rice that has been left over, season
with salt and pepper. add a small lump OF put
ter and some milk or cream.
Have prepared dish of hash that does not
SAVIOR of mystery, and pour over 1t the rice,
which has been heated.
Setln the baker for few moments to brown.
BAKED RICE.
Two cupfuls OF cold boiled rice heated with
enough milk to cover 1t.
Season with salt and pepper.
Add lump Of butter. mix well and set In the
oven to brown.
RICE DuMPLINes.
Moisten cold rice with o little milk, mash
smooth and dredgo over II, slightly, flour.
Pare and scoop out the core from tart apples.
or quarter them.
Wiring out Of boiling water the dumping
Cover the apples with the rice, pressing
firmly into shape.
Wrap in tho cloths and steam for one-half
hour.
Serve with cream or sauce.