Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-10-15

Rice as thus prepared forms the basis
Of most other preparations, and the
above directions will give the best rt-
suits where il is required to use boiled
lice as the basis Of any concoction. OF
course the grain may be cooked In n
saucepan, and In less time, but more
constant attendance Is required, and the
resulting product will be- by 10 means
so attractive in appearance or so perfect
10 flavor.
RICE WATER.
Drop two tshlespoonfuls OF clean rice
into quart of boiling water, slightly
sailed. Allow the boiling To continue
till The water Is slightly thickcned and
the rice flavor is apparent. III ia then
strained Immediately, aud may be used
while still hot, or after ii has cooled
This may be taken as Cruel by persons
of very weak digestive powers, and Is
commended as n remedy for persistent
looseness of the bowels.
RICE MUFriNs.
For dozen mullins, stir into pint OF
milk one teaspoonful OF salt, cupful OF
boiled rice, two tablespoonful of melted
butter, two well-beatcn eggs, and two
cupfuls Of -four. Beat together very
thoroughly, fill hot muffin rings, and
bake in "a hot oven for thirty minutes.
RICE BLANC NANCE.
Put cupful OF rice into six cupfuls
o, cold water, and boil till thick paste
Is formed. the rice being entirely dis
solved. Then stir 10 cupful Of sugar,
the grated rind Of lemon, salt and Gin
namon TO taste. Beat half u cupful OF
cream and stir that In also, adding, as n
coloring material, half a cupful OF jelly
or the Juice Of preserves. Put In wet
molds, and when stiff 1t is ready TO serve
with custard or cream dressing.
VIRGINIA RICE BREAD.
Over q pint of boiled rice, prepared as
indicated In the initial recipe, pour n
quart of skinned milk, heated almost TO
boil. Set IL aside to cool, then add
two teaspoonfuls OF salt, tablespoon
iul of melted lard, two eggs beaten sep
srately, fine white cornmeal TO make a
medium firm batter, and two teaspoon
fuls Of baking powder. This will make
~ O mediums sized loxves, which should
be baked forty minutes In moderately
hot oven. This Is an old recipe, and
with the batter made not quite as stii'
may be employed equally well for NUT
fins.
RICE sNowBALLs.
Boil the rice till very tender, and half
I'LL small cups which have been damp
ened on the inside, putting in the rice
while still very hot. Set away In the
refrigerator or some cool place for a,
least three hours. Just before the dinner
hour cut out the centre Of each rice cake,
and nil Il with some bright-colored jelly.
Then turn out the molds upon platter
and pour soft cu>tard about their bases,
or simply serve with cream and sugar.
This makes an attractive dessert for no,
weather, aud is very easily prepared.
RICE GRippLECAKEs.
Stir cupful Of cold boiled rice into y
quart of sweet milk, and allow IL 20
stand undisturbed for half an hour
Then add IA teaspoonful OF salt, half "A
cupiul of melted butter, a cuptul oil
fiour. and a teaspoonful OF soda dis
solved in q little water. Stir thoroughly
together aud test ON the griddlc. III the
cakes show 4 disposition TO break, add n
| little more tlour.
RICE rUFFs.
To make dozen, take cupful OF
cold boiled rice, two cupfuls OF milk, n
pint Of flour. teaspoonful of salt, q
tablespoonful OF melted butter, and
three eggs beaten TO froth. Mix thor.
oughly together in the order named
have the gem psns hot when filed, and
bake for half an hour in rather quick
oven. Serve hot, with liquid sauce.
RICE wAFFLEs.
Mix a cupful Of boiled rice and pint
of hot milk together till very smooth
then add half cupful OF cold milk, d
scant teaspooniul 81 salt and three we'll
beaten eggs. Mingle these ingredients
thoroughly, then stir Ia slowly enough
flour 10 make batter OF the right con
.isteucy for frying upon the griddlc
which is done as with ordinary griddlc'
cakes.
RICE CusTARp PUDDING.
Soak cupful Of cold boiled rice for
fifteen minutes in pint and half ol
milk, thor stir in pinch Of salt, three
eggs well b,sten, Il cupful OF sugar, and
vanilla flavor 10 the taste. When wei
mixed, pour into pudding dish, CRATE
nutmeg over the top, and bake in hot
oven ill firm. This will require about
thirty minutes, and IL the baking Is pro-
longcd curdling will be the result. II Is
TO be served cold, and Is delicious.
BAKED RICE.
Over pint OF boiled rice pour an
eausl quantity of very hot milk, aud al
low the mixture 10 cool. Then stir In
half a tablespoonful Of melted butter,
three eggs we'll beaten separately, and u
sc: mt spoonful OF salt. Beat intimate
IL together, and then add gradually
-four enough 10 slightly thicken-a gill
will be about the proper amount. Bake
in = hot oven for Thirty minutes and
serve while warm.
PUDDING WITH RAisINs.
Into a double boiler put a half cupful
each If rice aud raisins, pour over them
a Quart If fresh milk and add salt
spoonful If salt. Allow this to boil
gently for an hour and half, then add
tho well-heaten yolks OF three eggs, a
cupful Of sugar and vanilla or lemon
flavor 10 the taste. Pour into a pudding
dish snd bake in a moderate oven till
firm. then cover with a meringue made
from the whites Of the eggs, brown
lightly i'm the oven and set away TO cool.
BAKED CHICKEN IN RICE.
Cut chicken into pieces In the usual
msnner. season with pepper and salt,
and place in deep dish lined with thin
slices of salt pork, ham or bacon accord
ing to taste. Add pint Of veal gravy,
into which has been stirred one finely
chopped onion, and fill the dish with
boiled rice, heapiug slightly. To protect
from the direct heat of the oven, cover
with paste, which may be economical
ly made of flour and water. Bake for
an hour, remove the paste, and serve
while hot.
POOR MANS RICE PUDDING.
In a quart Of fresh milk dissolve half
teaspOonful Of salt, two-thirds OF Q
cupfui of sugar, and add half a cupful OF
rice, carefully cleaned and washed. Stir
In two ounces of butter, and flavor to
the taste with lemon or vanilla. Care
fully assert a half cupful Of raisins,
moisten them slightly, dredge with flour,
and stir them in last Of all. Bake In q
slow oven for two hours, stirring occa-
sionally during the first fifteen minutes.
Serve cold.
ORANGE RICE PUDDING.
Make the same as the Poor Mans Pud-