Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1898-10-30
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Chinaman: OF course rice pudding III
very easy thing to make. and It
might possibly do for Monday or any
other busy day, but to have it, say for
Sunday dinner, cooked in a very appe-
tizing and delicate manner is entirely
out of the question; that grey pasty
stuff known as rice is not exactly her
idea of a good dessert, and no wonder
for the way she generally serves it Is
not fit for anyone to eat. Try the fol-
lowing recipe called French rice, and
you will certainly have much better
opinion of this ill-treated cereal:
Three tablespoonfuls of rice cooked
in a pint of milk until tender. Dis
solve one teaspoonful and a half of
gelatine in little water, strain and
mix with the cooked rice, mix with
this a pint of sweetened whipped
cream and set in the ice box, as it
must be cold when eaten. Heat
glassful of current jelly, mix with it a
wine glass of water and six Jumps OF
sugar. Pour this around the rice mix
ture when turned out on a dish.
Boiled Rice-WaSh the rice carefully
in warm water and rinse it in several
waters, then let it stand in cold water
until ready to be cooked. Have a
saucepan of water slightly sailed; and
when it is boiling hard pour off the
cold water from the rice and sprinkle
the rice in the boiling water by de-
grees, so as to keep the particles sep
arated. Let it boil steadily for twen-
ty minutes, then take from the fire and
drain off the water. Place the sauce
pan on the back of the stove to allow
the rice to dry, the moisture will pass
off and each grain be separated from
it's fellow. 1t may then be served
with whipped cream and sugar when
it is delicious. This is the only true
mode of cooking rice and it is served
this way in the States where it is
grown.
: -
If we could roast our meat as was
done before ranges and stoves were in
vented, it would be much more appe-
thing and of finer flavor. l mean by
an open fire on an oldfashioned spit,
but as that is practically out of the
question in our modern times to know
how to roast piece of beef properly
in close oven is desirable. The meat
should be wiped with a damp towel
and dredged lightly with salt, pepper
and -four. 1t should be raised at least
two inches from the bottom OF the
pan by means of rack and the heat
should be so great at first, that the
surface of the meat shall be hardened
to retain the juices, but it should be
decreased afterwards so that the meat
shall cook more slowly and evenly. DO
not put any water in the pan at first,
but sprinkle the bottom with salt and
-four and when the dry flour turns
brown put in just enough water to
cover the bottom of the pan. After
the meat has Drowned, it should be
we'll basted every ten minutes with
the gravy in the pan. A bay leaf and
a sliced onion in the pan gives fine
flavor. The time required to roast
piece of beef depends upon the size,
whether it is liked rare, well done or
medium and the judgment of the cook.
Macaroni and Cheese-Make a most
appetizing dinner dish. Let the mac
aroni simmer on the back of the stove
until it is soft, then pour off the water
and cut the macaroni in small pieces
and put in a baking dish, cover with
grated cheese and a little butter, and
so on until the dish is filled, then add
a half-cup of milk. Cover the top
with a little grated cheese and bread
crumbs and bake until brown.
Banana Cake-Beat half cup of