New-York tribune., 1897-08-23
| HOLD fp 'N-.H
RECIPES FOR RICE FOOD.

Rice * not a remarkably nutritious food but Il s
easily digested and makes an excellent summer
pudding when served cold and mixed with milk
or cream Like all starchy foods rice should be
allowed 70 cook slowly and steadily In boiling
water or stock or until the starch cells are fully
swollen bur not until they become pastelike and
heavy Each grain Of rice therefore must stand out
I'm the mass distinct yet II must be so soft that a
touch Of the spoon will crush H. Rice should never
be- stirred with a spoon. but with fork. while II
Is boiling and Il should be stirred az little as pos
sible
Take cup of rice that has been thoroughly
washed in clear cold water. and rubbed between
the hands until the grains perfectly clear and
free from -four.
put IL into seven cupfuls Of boiling water. Bring
the water quickly 10 the boiling point. Add a tea
spoonful of salt and Jet It cook steadily for twenty
minutes stir K with fork TO prevent the grains
rticking to the bottom of the kettle An ordinary
iron kettle j. good anything 10 cook rice in.
Il should be cooked in a kettle that can be set
next 10 the fire rather ,han In double vessel.
where the heat IS not Intense enough 20 swell out
the grains quickly TO proper size and the rice Is
likely ~ cook a paste.
A. soon A. the rice IS done drain on the water K
was cooked in oy turning II into hne colander
ST. the coiander the mouth OF the kettle the
rice was cooked in and a. the back OF the stove
pri-nrshed towel and let IL steam from ten 10 rf
minutes. shaking fl repeatedly % separate the
cool,ed in stock instead OF water. The stock is
and delicious thickenng from the rice. while the
rice has received some Of the nutritious qualities OF
For ,puddines however. the rice Is often first
cooked in water and milk is afterward added.
AN ICED RICE PUDDING.
To make an iced rice pudding with orange Jelly
take two cups Of hot cooked rice. u cup OF milk
and half 4 siiltspoonful Of salt. Cook them to-
4 f,.ro min
Then add quarter OF a box OF geatine which has
been soaking TWO hours in four tablespoonfus Of
cold water half cup of sugar and half wine
glass OF sherry or maras4ulno. or the grated rlnd
Of an orange may oe used IN place OF the wine;
The gelatine should be melted with little OF the
TO prevent any danger of particles OF unmelted
gelarine being served in the dessert.
Mix all the ingredients together thoroughly tax
ing care not break down the grains OF rice
of the clear Juice OF the orange and its peel with
uut any mixture OF water to weaken the flavor.
one holding one quart Put half-nch layer Of
orange i-ly in the bottom OF the two-Ggart mould
Set tRs Tsalh N OF D eanded orangs obrs may be % ar
ranged . over the jeIly and held nrm with another
must now be set on the ast layer OF jelly, exactly
i the cent? and m, d Th ief & to pd%1sa noa # in and
should fll the space az the side to the top OF the
ce must be taken out OF the quart mould and a
cloth wrung out in hot water put In or use warm
nove the water without spillng. The object is TO
u.lt th- little mould out 50 that space
lef I'm the centre OF the shining. clear. yellow Jelly
to hold the rice -
The rice should be cooled Add pint Of whipped
cram TO IL and pour IL IN the space. Set IL away
nm The ice 10 harden. Their turn II out on A
iow crystal dessert platter and surround IL with
SNOWY whipped cream Favored with wine and
sweetensd'
This is a beautiful dessert with the rice show
ing through the Jelly. and delicious and inexpensive
Tn. rice IL nice when inclosed In "A wine Jelly. or
one made OF the juice OF preserved Strawberries
RASPBERRY Jelly
A delicate dish for summer IL raspberry Jelly
put 4 pint OF berries In glass dish and pour over
them one-haf pint OF currant Jelly which has been
heated for nve minutes In double boiler Set "
in the lce-box over night. and In the morning II will
be rrm and ready for use.