Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-12-07

Rice although deficient in fat and bet
ter adapted TO form a larger part Of a
dietary IN spring and summer is still ad-
nissable during the cold season. In
the countries where this grain Is indi-
FenOus IL liz customary to cook rice In a
large quantity Of rapidly boiling. salted
water. And thus II may be properly
cooked stirring q occasionally with a
fork. When tender drain and cover with
a cloth TO absorb the steam and render
the grains mealy II properly cooked and
drained, the rice will be dry, and soft
The cooking requires from twenty to for
~ minutes, according to the age and va
rlety Of the rice.
In cooking rice will absorb from two
and one half 10 four times its bulk Of wa
ter.-a little less OF milk, stock or toma-
to-pulp.
The liquid drained from the rice makes
a good foundation for a soup Unless the
liquid is TO be used for some purpose It
is more economical 10 steam the rice, or
cook II in a doubleboiler.
NIB. In the following recipes all meas
urements OF ingredients by cups and
spoons are level
FRIED SMELLS.
Dress the smelts, 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 Of the fish and fasten each with
a wooden tooth-pick. thus forming rings
Dip a frying basket in fat heated 10 a
degree TO brown a crumb OF bread In
sixty seconds lIft from fat and set to
fry about FIVE smelts at one time. Cook
about three minutes. Drain on soft pa
per Serve on a folded napkin with
garnish Of parsley and slices OF lemon.
OYSTER FRICASSEE, tChahnE 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
blespoonful Of salt and a dash Of papri-
ka. When the liquor from the oysters
solls set the blazer into the bath" and
stir in the yolls 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
buttered toast on "saltines"
RICE WAFFLES.
Slft together two cups Of flour two ia
blespoons Of baking powder and a half !
tablespoon OF salt Mix In to these in |
gradients one cup and a half OF boiled |
rice SO cooked that the grains are left |
entire. add gradually the beaten yolks |
Of two eggs, diluted with one cup and a |
half Of milk then add two tablespoons
Of melted butter and, lastly. fold In the
whites Of two eggs beaten until stiff |
The burner Of a gas range affords heat |
par excellence for cooking wahles
TURKISH PILAF.
Put one cup and a hair Of stock with |
one cup OF stewed and strained tomato.
over the fire. When boiling add one cup
Of well-washcd rice and a half teaspoon
ful OF salt stir lightly with a fork occa-
slonally until the liquor is absorbed.
Then add half cup Of butter and cook
over hot water until tender; remove
cover and stir with a fork. press the rice
into a ring mould set the mould into the
even about five minutes, then invert over
a serving dish an In the center Of the
pilaf with cold chicken cut IN slices and |
warmed In a curry sauce. Garnish with
parsley
MEAT WARMED WITH CURRY |
SAUCE
Have a pint 81 thin slices OF cold meat
freed from the skin. fat and bone. Sea-
bon with one tablespoonful Of salt and a
aash II pepper. snite an onion and
dove Of garlic. cut fine. in one fourth a
sup OF butter. add a scRnt hslf-teaspoOn-
n1i Of salt one Tablespoonful OF curry /
powder, three tablespoonfuls OF -four and /
then one cup OF stock with a blade Of 1
mace: simmer ten minutes. now add half /
= cup o. hot almond milk. one table
spoonful % currant jelly and half ia
siespoonful Of lemon Juice; strain over /
the slices Of meat and reheat over hot
water