New-York tribune., 1891-05-17
BY MRS. BAYARD TAYLOR.

BY MRS. BAYARD TAYLOR.
You are right, my friend. man cannot i've on mes'
alone but needs TO complement by juicy vesetaoos'
stil want yOu to be patient for another little space
and let tell YOU first of more mixed dishes,
wherein you have combined foods which complement
| each other: and which, therefore, good rs repre-
sent whole dinner In themselves. containing all the
foOd-matters necessary TO sustain healthy organism
| They are Invaluable where time and money have to DC
| saved / mean the combination OF rice, on macS-
rOni with meat and other substances ricn I'D
| abumInoids
You remember that rice contains per cent only
OF abuminods 76.5 of carbohydrates and OF fat TO
which l add here the volume Of water, 13 per cent
Rice in consequence Is deficient in albumnoids which
have to be replaced by food rich in them but poor m
| carbohydrates. The ancients knew this ASK your
husband. and he will tell You that in the old Indian
epos Ramayana- there is mention made Of a cousin
to rice pudding, dear TO our grandmothers ana
little children 1t is called there "krLsharah.' and
was made of rice milk, sugar and cardamon seeds.
boiled thick. We would hardly want 10 make dinner
Of this, but what | highly RECOMMEND TO you for
this purpose is the piof Tor pillaw) Of Old Persian
origin 1t is to-day of the best dishes you get In
| the Orient.
Before proceed to explain to you the plat have
30 say something about rice itself and the way
to cook IT, We favored by producing in the United
States the best Of all the different kinds Of rIce-the
Carolina rice Its seeds are Of pure white, long and
narrow and almost transparent. The East India rice
is only third in quality the Italian rice being superior
| to it. The most nfe'ior Of al is the Brazilian rce
/ advise you by all means buy only our excellent
domestic Carolina rice. 1t Is not only better In TASTE
but also richer in nourshment Now rice before being
cooked has be washed in cold water at least twice.
then drained, put In china vessel and scadcd by
ponring over 1t boiling water, In which 1t IS TO
remain for about fifteen Minutes; then drain again
To cook it, throw IT into boiling water. one quart 10
oeouagter pound Of rice, and two teaspoonus OF salt
for this quantity. Allow II TO boil rapidly for twenty
minutes then drain the water of and remove the rice
uncovered 10 the back of the stove where it must re-
main about fifteen minutes to get dry. In THIS way
the seeds remain entire and do not impart to the water
their meslv Substance and sweetness OF taste. To see
whether the rice is sufficiently done, take seed ana
press 1t between your fingers it fattens easily the
rice fit to drain. DO not stir Ii, 1t would spO the
looks Of It each seed ought to remain separate ana
intact Thus prepared, 1t is ready for use in various
ways If you wish to serve the rice Shus, cooked
merely as a vegetable add TO the water In which you
bo piece of butter the size of half an egg tOr tae
4 above quantity.
| For the genuine pilaf you need rice and either
mutton or chicken, and you boil the rice In water
only five minutes, in order to finish II In the JUICE
of the meat. There great variety OF recipes 10
choose from; give you first, because very SIMPLE inc
| following oriental Pilaf"i
|
cut IL into SQUARES the size Of walnuts put it In
stew.pan over a slow fire. cover 1t up tightly ana
| allow 1t TO stew in its own fat until brown, adding
from time to time a few drops Of water, to prevent
its scorchng. Add pepper and salt, little hyme,
| and one onion. Meanwhile you parbon haifpouhd
Of rice and after being drained and set away to dry
Won remove the mutton which must be quite tender
| by means Of skinner, into another vessel 10 Keep
| hot and well-covered. Then substitute the rice for
| the meat. and let it stew slowly until done ana
saturated with the juice and fat Of the mutton serve
OH hot DISH ,he rice first and the meat on top Oh IT,
This same recipe may be followed. by taking
chicken instead Of mutton, with this difference, that
the chicken is Drowned first in butter then stewed by
covering it with water and that the thyme is omitted
OF all the many variations on the same theme
rive von the following one well worth trying. It IS
nv NJ Casmir chet of the Mason dor Of Paris, and Is
called Turkish Plaff':
Take a chicken divide 1t into pieces. stew It with
butter some chopped onions, thyme and bay leaves.
When 1t is of q deep yellow, add quarter pound Oh
well-washed Carolina rice. Put it over slow nre'
and allow the rice to swell and absorb the chicken
broth Add some SALT pepper, pinch OF cayenne ana
nutmug Cut few parboiled tomatoes into dice and
| add them also MoisteG the plaf with good veal
consomme and allow the whole TO stew for twenty
minutes longer. Add piece Of good butter and a
tablespoonful of veal suet then take out the pieces
of chicken from under the rice heap the pilaf on
dish and put the chicken on top.
You will notice that here the rice is called pilah
aside from the meat. This agrees with my recoliecuoh
of the piaf we used 10 have served at Athens which,
being In close proximity to Turkey, is half oriental
in its customs and habits .paf consisted Of rice
heaped up dry and yet moist, and having the aroma
If the meat broth in which II had been stepped. IL
was besides highly colored deep orange hue, which
seemed to be the combined effect Of tomato ana
| saffron And this puts sn mind Of recipe for
lie PLAN in verse by Merry U found 1t in Monseiets
"Gastronomie7), which he ends by saying
g Add last of all, to perfume and color the rice,
The finest safr0n-then Of truth you VIII nave
A pilaH for Mah0met in ParadiSe'
BASED on the same principle and similar 10 the
plae is the Italian rlcedish called RisOtt0'
After the rice has been properly scalded and dried
vou mt II on the fire with piece OF butter until II
becins to turn slightly yellow. Then add to IT, ht'e
| nv little some chicken both favored with onion
Wait between each addition Of broth until the rice
| has taken mp every drop of what has been put on
| ALREADY Continue this until the rice is sufficiently
done and fully saturated with the meat liquor. Then
Won mix il with bits Of poultry, whatever else OF
suitable accessories you wish to Serve it heaped
M IN a dish and dust It some grated Parrnesan
cheese or YOU may also mix some OF the cheese with
the rice at the last moment 1t always looks well to
cut the meat in dice for this dish. Ii Is excellent
also made with pigeon sweetbread, or both sweet
bread and chicken. lOu may also adu 10 ule chHkeh
boe ham aud mushrooms cut In either little squares
or narrow strips and then call your rice "a la
MllanaIse7 The most luxurious way would be to add
bits Of truffes
I return however, TO daily cOmmon-sense, and give
Won plain recipe, in you have some ham left
over and wish to use it in shape. This
Is called Baked Rice:
Take some boiled rice, let II get cool; mix ii with
tablespoonful OF melted butter two eggs we'll
and some grated cheese. Put the whole in buttered
form dust over IL more cheese, and bake il in
a good oven. After about fifteen to twenty Minutes
try with the clean straw Of broom. which you stick
into the middle Of your dish. whether it comes out
without anything adhering to it. If so. the egg is
done: and when the egg is DONE your dish is done
Yon may prepare the above in still simpler fasho
TINS: Take onequarter pound Of rice which you boil
with piece Of butter and small onion stuck with
one Glove. When done and dry, remove the onion