Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1899-12-14

Rice although deficient in fat and bet
ter adapted to form a larger part OF
dietary in spring and summer is still adj
missable during the cold season. In
the countries whore this grain is indi-
Eenous IL is customary to cook rice in
large quantity of rapidly-boiling, sailed
water. And thus 1t may be properly
cooked stirring 1t occasionally with
fork. When fender drain and cover with
a cloth to absorb the steam and render
the grains mealy If properly cooked and
drained, the rice will be dry, and soft
The cooking requires from twenty to for
< ty minutes, according to the age and va
riety of the rice.
In cooking rice will absorb from two
and one-half to four times its bulk of wa
ter,-a little less of milk, stock or toma-
to-pulp.
The liqad drained from the rice makes
good foundation for a soup. Unless the
liquid is to be used for some purpose it
is more economical to steam the rice, or
cook it in double boiler.
N. B. In the following recipes all meas
urements of ingredients by cups and
spoons are level.
Dress the smells, wash and wipe dry.
dust with salt and pepper and roll in
sifted bread-crumbs; now dip in an egg
beaten with two tablespoonfuls OF cold
water. covering the fish completely with
the egg, then drain and again roll in
crumbs; pass the tails through the
mouths 81 IL ash and fssteh each With
OGDEN t1nlii-ptck. nus forming ring
Dig fryins basket ~ fHt haAtbi 10 i
resrHe "a brown s. "rur,h - Dresi In
sixty seconds, MI from iat aud SCI 70
Try about hye smells at ono lime. CeSlk
about three minutes. Drain on soft pa
per. Serve on a folded napkin with a
garnish of parsley and slices of lemon.
OYSTER FIsICASSEE. (Chafing Dish).
Turn into the blazer one pint of solid
oysters, which have been washed, freed
from bits of shell and drained. Cover
until the oysters are heated, then add
two tablespoonfuls OF butter, half Ia
,lcspoonful of salt and dash of papri-
ka. When the liquor from the oysters
boiis set the blazer into the bath ami
stir in the yolk of two eggs. beaten and
diluted with one tablespoonful of lemon
Juice Stir constantly until the oysters
look plump and the edges begin to curl
then serve at once on thin sippets Of
6uttered toast on "saltines."
RICE WAFFLES.
Sift together two cups of flour, two ia
teaspoons Of baking powder and a half
tablespoon of salt Mix in TO these in
efedients ore cup and half of boiled
SIS. rice, SO cooked that the grains are left
entire; add gradually the beaten yolks
1. Of two eggs. diluted with one cup and a
oS,ae Of milk: then add TWO tablespoons
!, Melted butter aud, lastly fold in the
Z Whites Of two eggs aeatei until sin
Or barncr Of ess range afsords heat
,epor, Nel,t1tc, fnts eo1kinE waiilrs
Mr.. llfRkIsH i'llaAF
port'ut one cup ana half OF stock, with
Nine cup OF stewed and strained tomato.
ever the fire. When boiling add one cup
of well-washed rice and half teaspoon
full of salt stir lightly with fork occa-
sionally until the liquor is absorbed.
Then add half a cup of butter and cook
over hot water until tender: remove
cover and stir with fork, press the rice
into a ring mould, set the mould into the
oven about five minutes, then invert over
serving dish, nil in the center Of Tho
pilnf with cold chicken cut in slices and
warmed in curry sauce. Garnish with
parsley.
MEAT WARMED WITH CURRY
SAUCE.
Have pint OF thin slices Of cold meat,
freed from the skin fat and hone sea-
son with one'tablaspoonful Of salt and d
dash of pepper. Saute an onion ana Il
Glove Of garlic, cut fine. In one fourth a
cup Of butter, add a scant half-teaspcon-
full of. salt. one tablespoonful Of curry
powder three tablAspoonfuls Of -four and
then one cup Of stock with blade OF
mace; simmer ten minutes; now add half
a cup of hot almond milk, one table
spoonful of currant jelly and half ia
bespoonful of lemon juice; strain over
the slices of meat and reheat over hot
water.