Freeland tribune. (Freeland, Pa.) 1888-1921, 1898-05-30
Rice in Varied Forms.

A competent authority says that, to
gain the best results, rice must be
thoroughly washed, and the grains
rubbed between the hands to get rid
of the foury coating, in order that the
rice may not stick together when
cooked. Into a deep saucepan, two
thirds full of salted, boiling water,
put the washed and drained rice
gradually, SO as not to stop the boil
ing, and let it cook for twenty minutes
undisturbed. Put colander over an
other saucepan, turn the rice into it,
cover the colander and leave the sauce
pan by the fire. In this way, the
rice will both drain and steam. Three
things must be remembered: The
water must be boiling, the rice must
not be disturbed during the cooking,
and it must be thoroughly drained.
Baked Rice-Put one small cup of
washed rice in one quart of milk, half
teaspoonful of salt, dash of pep
per, and little chopped parsley, if it
is liked. Butter q pudding dish and
put in the rice and milk, drop few
bits of butter over the milk and place
the dish in a slow oven and bake two
hours. If it browns too fast cover
the dish until nearly done. Serve
very hot with meat course.
Parched Rice-This is nice with
broiled meats. Boil the rice in
water and drain it well. Put it on a
platter, and when it is cold, separate
the grains carefully with fork. Put
into spider enough butter to cover
the bottom of it when melted. When
the butter is hot, put Ia little of the
rice at a time, cook it delicate brown,
tossing it lightly with fork, so as
not to break the grains. Drain on
brown paper at the mouth of the
oven, heap it in the center of small
platter, sprinkle little chopped pars-
ley on top and serve.
Coral Rice-Put into saucepan
one and one-half cups of stock, one
cup Of stewed and strained tomatoes,
and one cup of washed rice, cover
and cook for thirty minutes. Take
off the cover, set the pan at the back
OF the stove, to let the moisture es-
cape for twenty minutes. Heap the
rice in the mound in the middle of
hot platter, and put broiled chops
around it, or put meats in the center.
and mold the rice for border.
Rice Omelet-Mix one tablespoon
full of butter with one of -four and cook
them over the fire until smooth; then
stir in two-thirds of cup of milk and
set one side until cold, before adding
half a cup of boiled rice and the
beaten yolks of four eggs. The last
thing, stir in lightly the beaten whites
of the eggs and turn the mixture into
o buttered dish. Stand the dish in q
pan of hot water and bake fifteen min
utes. This omelet must be served as
it is taken from the oven. Serve with
sauce made by beating the whites of
three eggs stiff; add to them one cup
of powdered Esugar, and just before
sending to the table stir in the Juice
from two oranges and half lemon.
Rice Balls With Fried Chicken
Stir into cold boiled rice little melted
butter and some milk until you have
thick paste; add some salt and little
chopped parsley; blend together with
beaten egg. Roll these into balls
with the palms of the hands. Fry the
balls in hot fat. Place them around
the edge of the platter on which the
chicken has been arranged, and alter
nate each ball with slice of crisp
bacon.
Rich Squares With Chicken-Boil
the grains in milk and water until
tender, then turn into biscuit pan
which has been wet in cold water;
smooth the rice mixture over the top,
and put to one side to become cold.
When cold, cut it into squares and
roll them in egg and then in crumbs,
and fry them in butter nice brown
on one side and turn and brown on
the other side. Arrange the pieces
upon platter and put teaspoonful
of currant jelly upon each. The