The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-01-14
Ways of Cooking Rice.

Ways of Cooking Rice.
Rice Pudding-One teacup each of rice
and sugar, one quart of milk, one teaspoon
of cinnamon. Bake one hour and a half.
Rice Pie-Boil one-half cup of cold
boiled rice in one-half pint of milk, three
eggs. one-half cup of sugar, one-quarter
of a ~teaspoonful of salt. Bake with a
bottom crust.
Rice Fritters-Take one pint of cold
boiled rice, squeeze through the patent
potato-press, add two eggs, well beaten.
and one tablespoonful of -four to thicken,
and fry with butter or oil on a hot griddle.
Nutritious Jelly-Take two ounces each
of rice, pearl barley and sage, boil slowly
in three quarts of water, down to about
one quart; take a teacupful in a little
milk, warmed, morning, noon and night.
Rice Jelly-Stir one pound of rice flou-
with half pound Of loaf sugar into a
quart of boiling water; let it cook slowly
for twenty minutes, and put into a form
TO cool. To be eaten With beaten cream
or milk.
Rice Cofee-Roast the grains of rice in
the same manner as coffee berries. 1t is
an excellent remedy for summer COM
plants. With cream and sugar it is very
palatsble, and a child two or three years
old should take nothing else until cured.
Three-fourths of the population of the
earth subsist largely on rice. 1t is such a
wholesome food that 1t would be better il
it's use were more common among the
people of the United States. From a late
number of Food, Home and Garden we
copy the following recipes for cooking
rice:
Rice Porridge-Six ounces of ground
rice and one quart of water. Steep the
rice in a little cold water while the rest of
the water is boiling; add it to the boiling
water; boil twenty minutes, stirring it all
the time pour into plates and serve. To
stew in the oven or boil in a double sauce
pan are other methods.
Nodded Rice-Eight ounces OF rice and
three pints and a quarter of milk. Wash
the rice; pour the milk upon 1T, and boil
it slowly in a brown basin (covered) in the
oven, till it becomes tender. and the milk
absorbed; pour into a mold previously
dipped in cold water; cover with a plate;
turn out (either warm or cold.
Rice Waf1es-One gill of rice, three gills
of -four, ounce of butter, three eggs, a
little salt. Boil the rice until tender; add
the butter, flour, salt and yelks of the eggs
previously beaten light, after which the
mixture must be beaten very hard. Have
the whites of the riggs very light. stir in
gently; then ready for baking. Butter ;
serve hot.
Rice Bread-One pound of rice simmered
in three quarts of water till soft and water
absorbed; four pounds OF Graham -four,
salt and yeast. When the rice is luke
warm mix in most of the -four, salt and
yeast; knead until smooth and shining;
let it rise in a warm place; make it up in
TO loaves with balance of -four and bake it
thoroughly.
Rice Croquettes-Boil half a pound of
rice in one quart of milk. When quite
stiff remove it from the fire; add two
ounces of butter, the yelks of four eggs
and a little nutmeg. Set it away in a
dish until it becomes cold enough to form
into smooth, cone-shaped croquettes. Dip
these into the yelk of an egg. then into
fine breadcrumbs, and fry them in butter
or oil.
Rice Cream-One-half cup of rice in
three cups of milk. Steam until soft, then
add one pint of milk, one-half cup of
sweet cream, and yelks of three eggs
beaten with four teaspoons of sugar.
Place to boil, Stirring constantly. then put
in an earthen dish. Make a frosting of
the eggs and four tablespoons of sugar.
Flavor, cover the pudding and brown.
Rice Snow-Four spoons of ground rice,
one pint of water, two spoons of butter,
two spoons of sugar, the juice of one lem
on, one pint Of boiling milk. Put the rice
to cook in the water, stirring well about
fifteen minutes; add the butter, sugar,
Juice and hot milk. Stir will and let the
whole boil until thick, then pour it on to
a dish.
Rice C1ke-0ne cup of butter, two of
sugar, two and one-fourth of rice flour. six
eggs, the Juice and rind of a lemon. Beat
the butter to a cream then gradually beat
in the sugar and add the lemon. Beat
the We ks and whites separately, and add
them to the beaten sugar and butter. Add
also the rice -four. Pour into a shallow
pan to the depth of about two inches.
Bake from t~hirty-ive to forty five minutes
in a moderate oven.
Rice Muffins-0ne pint of rich milk,
one quart of sifted flour, one pint of soft
boiled rice, three well-bested eggs, a
tablespoon of sugar, one teaspoon OF salt,
one of soda md two of cream of tartar.
Mix sugar, salt, soda and cream of tartar
with -four and rub through the sieve; add
the eggs to the milk and stir gradually into
the -four; when a smooth, | ght batter or
paste, add the rice and beat thoroughly !;
bake thirty-ive minutes in buttered
rings in pans.
Nodded Ground Receive ounces of
ground rice, one quart of new milk, two
ounces of loaf sugar, six drops of lemon
flavor and three drops of almond flavor.
Steep the rice in a little CO d milk, while
the rest of the milk is boiling: add the
boiling milk with the sugar; boil twenty
minutes, stirring all the time; add the
flavor and pour all into a mold, previously
dipped in cold water; when cold turn on
to a flat dish, and serve with preserves
and cream.
\ Southern gentleman tells how his
cook served rice to make it palatab e:
First, he poured a pint of rice into a tin
pan, and picked it over carefully. throw
ing out all foreign substances. Then he
poured into the pan some C o water,
washed tue rice, poured the water of. and
picked the rice again. A second time it