Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1895-09-16
TO COOK RICE.


tude of ways in which rice can be cooked
as a savory. l shall commence this pa
per by giving a few of the best / know,
and the first is rice and turnip tops. Wash
one pound of the latter and two ounces of
the former, place the green's in boiling
water well sailed and boil quickly one
half hour or until tender; drain from the
water and drain very dry, turn onto
board and chop timely. Boil the two
ounces of rice twenty minutes, drain and
stand by the fire a few minutes to absorb
the moisture; mix rice and greens togeth-
er with one ounce butter, pepper and salt
to taste, and a tablespoonful milk; stir
over the fire until quite hot. Pile high on
hot dish, sprinkle grated cheese over
top, and garnish with oroutons of fried
Bread and if intended for breakfast, the
mixture may be served on round of but
tered toast.
Curried Rice--BoiI one-half pound rice
in the usual manner and let it dry a lit
tie before the fire. Take one-half pint of
stock, if you have it. Chop an onion
(smalD and a bit Of apple very finely, fry
these in one ounce of butter, add two tea
spoonfuls curry powder, a pinch of salt,
oEe-half teaspoonfUl flour; when these are
well mixed. stir in the stock and let it
boil. In the meantime, mix enough to-
mato sauce with the rice to make it
pinkish color, then add it to the curry
sauce, and serve in mound on hot
dish. 1t may be garnished with hard
boiled egg cut into eight pieces.
Ricd and Tomatoes one-half pound
rice as before, only place in the water
an onion stuck with four cloves, a bunch
Of herbs, a blade of mace, some pepper
corns, two bay leaves and bit each of
carrot. turnip and celery. When the rice
is tender remove the vegetables and spices
and let it drain and dry before the fire.
Cut an onion in slices as thinly as posi-
BILE and fry until tender in a little butter;
mix this with the rice, together with part
hot. If liked, sprinkle this dish also
with grated cheese. If not hot enough, it
must be returned to the saucepan and
stirred over the fire after the tomatoes are
in.
Rice and red haricots make very sub
stantial dish, or the white haricots can be
used if preferred. Take one-half pint OF
them and soak in cold water over night,
drain off the water, place in a saucepan
with plenty of cold water and boil them
gently three hours. Now add two onions
peeled and put in rings and three ounces
well-washed rice, boil another twenty min
utes to cook the rice, drain and add two
ounces of butter, pepper and salt to taste,
and serve very hot.-Ladies' Every Satur-
day.
To Make Good Apple Dumplings-
Pare and halve the apples and core them;
allow one good handful of flour to a
dumping; rub in a little salt, some lard
the size of a walnut and a good tea
spoonful of baking powder; moisten with
ice water; have water boiling hot; roll
the dumplings after putting them to-
gether in the fourboX SO as to avoid
them sticking together, then drop into
the boiling water; boil moderately TWEEN
ty minutes or half an hour. This will
make four dumplings. Serve imme
diately.
Corn Fritters-Two cupfuls of cold
sweet corn cut from the cob, or canned
corn, two eggs, one cupful of sweet milk,
one-quarter teaspoonful Of salt and one
half teaspoonful of soda, two tablespoon
fuls Of melted butter, and thicken with
flour to make a batter. Stir together;
grease a spider with butter and drop in
spoonfuls and fry brown; turn and
brown the other side.
Ounce Honey-Four pounds of sugar,
three pints of water; boil till it gets
hard when dropped in ice water. Then
add two large grated ounces or three
small ones that have been quartered, and
all cores and specks removed; boil about
fifteen or twenty minutes and put in
tumblers while warm so the scum forms
better.
Pulled Bass-Mrs Rorer's way, after
the head and tail are cut off, is to slit
the fish near the head and at the back
bone Then press down the backbone
with one hand and take the fish on the
upper side in the other, and strip to the
tail; turn it over and do the same on the
other side, leaving the bone entirely
clear. Dust the fish with salt and pep
per; dip in egg and then in bread crumbs,
and plunge it into smoking hot fat. 1t
will curl and form itself into roll.
Fish to pull nicely must be perfectly
fresh.
Italian Lemonade-To make a gallon
of this delicious drink two dozen lemons
should be pared very thinly, then
squeezed. the juice be poured on the
peels and allowed to remain on them
twelve hours. Two pounds of loaf sugar
and a quart of boiling water should then
be added, and subsequently a quart of
boiling milk The whole should then be
clarified through jelly bag, and is then
ready for use. This beverage is almost
equal to liquor in richness, and is de-
licious for an evening drink.
Dreamed Oysters ALLOW three oysters
for each person; bring them to boil in
their own liquor; drain, keeping the oys-
tiers and liquor in separate vessels Put
a large tablespoonful of butter over the
fire and stir in as much -four; mix to
smooth sauce, add the strained liquor
and an equal quantity of hot milk or
cream; when smooth, season to taste,
return the oysters, give one boil and
serve with thin waters. These can have
a little lemon juice or minced parsley, or
both, added if liked.
Faithful to His Vow.
Michael Bocchino last night celebrated