The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-12-06

Rice although deficient in fat and bet
ter adapted to form larger part of
dietary in spring and summer is still adj
missable during the cold season. In
the countries where this grain is indi-
genous it is customary to cook rice in
large quantity of rapidly boiling, sailed
water, And thus it may be properly
cooked stirring it occasionally with a
fork. When tender 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 it's bulk of wa
ter-a little less of milk, stock or toma-
topulp.
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 to steam the rice, or
cook 1t in a double boiler.
N. b. In the following recipes all meas
urements of ingredients by cups and
spoons are level
FRIED SMELIS.
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 to 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 q
garnish of parsley and slices of lemon.
OYSTER FRICASSEE. (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
blespoonful of salt and dash of papri-
ka When the liquor from the oysters
bolls set the blazer into the bath" and
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
buttered toast on "saltines."
RICE WAFFLES
Sft together two cups of flour, two ta-
blespoons of baking powder and half
tablespoon of salt. Mix in to these in
gradients one cup and 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 waflles.
TURKISH P1LAF.
Put one cup and half of stock, with
one cup of steWed and strained tomato,
over the fire. When boiling add one cup
of we'll washed rice and half teaspoon
full 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
oven about five minutes then invert over
q serving dish, fill in the center or the
pilaf with cold chicken cut in slices and
warmed in a curry sauce Garnish with
parsley.
MEAT WARMED WITH CURRY
SAUCE.
Have pint of thin slices of cold meat,
freed from the skin, fat and bone. Sea-
son with one tablespoonful of salt and a
dash of peDper. Saute an onion and a
Glove of garlic, cut fine in one-fourth a
cup of butter, add scant half-teaspOon-
full of salt, one tablespoonful OF curry
powder three tablespoonfuls of flour 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 a ia
blespoonful of lemon Juice; strain over
the slices of meat and reheat over hot