The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-07-02
Eagle Table and Kitchen
Suggestions What to Eat
And How 20 Prepare Food.

7iiG f1OH 20 Tfc Pare OoG.
These articles. on the necessarily ab-
Stirling topic Of food are carefully pre-
pared and based on knowledge Of chem
lsfry as applied to cooking and pracriCa,
Information derived from actual expert
ence-
First Volume-Conducted BY Ida Arles
Wills. Marquette Building. Chicago. -
whom al Inquiries should be addressed.
Al rights reserved by Banning Co,
Chicago
SOME EXCELLENT WAYS or
SERVING RICE.
Rice. upon which millions OF people
chiefly subsist falls far below the wheat
grain in nutritive properties. and cannot
be classed with this cereal as a compare
tive. as It has but a comparatively small
proportion OF gluten, less than half the
quantity contained in oatmeal. In fact it
consists almost exclusively OF starch
This is presented in very digestible form
if the grain is fully ripened. New ~ice is
regarded as inferior because less digesti-
bic thar the old. and likely 70 cause inGi-
gestion. rheumatism and intestinal disor-
ders- Indian authorities interdict its ust
for three years. II should be at least siN
months gathered before II is used The
dry rice possesses more Of a binding quail
ity thar other cereal grains, but this need
not be regarded as an objectionable fea-
ture. as il is seldom eaten alone in any
/ considerable quantity in this country. hut
usually combined with cream, foods rich
I in proteids. meat or lecumes, milk and
eggs. Rice is also deficient in fat ana
mineral matters. which proves Il TO be an
/ imperfect food by itself. but a most
/ wholesome fool byfwyf GlHOCwywfmy
wholesome article 10 mix with foods pos
sessing such elements as are lacking in its
composition.
In rice countries among classes who
much of necessity. subsist largely upon
this food. it is surprising what enormous
quantity is devoured at a meal. This is
necessary in orde- Ia obtain any adequate
amount of nutrition from the grain.
As a Substitute for Potatoes.
Rice should be substituted more gener-
ally for white potatoes. in the summer
time, when the object is TO secure a bal
ance in elements OF food and obtain an
easily digested starch. Although deficient
in mineral and other matters found in the
potato. these elements are plcntfully sup
piled in the various fresh green vege-
tables and fruits with their dressings with |
which we supply our table M hot weather, |
while the potatoes, old ard new, are not |
in suitable condit on for food. The Cd !
and sprouted vegetable = robbed of IT'S /
starch in the same condition as the fresh /
gathered rice and is more than liable 10 |
produce bowel trouble whieh IS generally !
attributed to eating other fresh or green /
foods.
Varieties of Rice.
Rice is divided into two principal divis- 1
ions. the upland and Iowland. or sea-ievel !
rice; but these comprise an infinite varie- \
" in the different countries where it I
grows. 1t varies in size. color and general /
appearance as well as In its properties /
when cooked. This accounts for the var
ious results, satisfactory or quite the re-
verse, which seem so unexplainable to the
housewife who does not know that there
is as much difference in rice as in pota-
toes. Often she attempts TO prepare rice
as a vegetable in accordance with direc-
tons given, which inform her that each
grain will swell twice its original size and
be quite distinct in form. A broken up
mucilaginous mass may be the result in
spite Of her careful carrying out Of the
discouraged and no doubt disguised. She
has used one kind of rice and the recipe
REQUIRED another that is all She has
still a wholesome and agreeable food but
not slightly if served plain. She can easily
over this slight blunder by adding
seasoning. a little butter. beaten egg and
perhaps grated cheese and having delic-
ious rice croque1tes 10 serve as a vege-
table, OF else a sweet entree or dessert.
by adding sugar. egg, butter. The India
rice, which is useG principally Tor curry.
viii, when steamed, give The large. white
distinct grain. IN this country the quail
ity OF the rice has been chiefly determined
by its sweetening properties, as II has
been generally employed in pudings and
sweet made dishes. The South Carolina
rice. for this reason. has been considered
the finest and the qualities carefully cui-
tivated in view OF using it as mentioned 4
Rice -four is apt TO be adulterated. This
Increases its nutritve value very consid- ,
erably. rs other grain fours. such as
wheat and corn. are used: bat II desired :
for cake-making the straight rice -four Is
preferable.
To Cook Rice as a Vegetable.
While whole rice cooked by boiling ia Z
water until it Is softened throughout Is }
almost a universal method Of preparing Z
H. this may be done poorly or well Per
haps no others can prepare rice more
ieuciously than the Javanese. The quail :
tv OF the rice may be. as they claim,
much finer than any other, but their man
aer OF cooking certainly has much 70 90
vith the successful cooking. They hall &
I'm a brass vessel with water place il over q
he the vessel Of boiling water and the !
ice is cook by the steam which pene- J
rates every part OF the contents q the .
3asket. ana the result IS fragrant dish ,
II snowy whiteness. each grain dry. ten S
Ter and separate and Of q certainty far ,
more attractive than soggy. DARK coiored +
potatoes. ?
AS curiosity we Will give an old Eng .
ish fourteenth century, recipe Tor cook &
ng rice. ID
RE Smalle." e
Take almond blanched and draw hen up r
With vat water ard alye fthicken) X !,
yith 20 II rs and do pto theretol Povdo =
r eyre ginger sig and salt ard Ike = e
e not standying chin and dilutedj fuesse
t and sno # forth.
Rice Mullins. p
Measure Q pint q fcEr after Sitting
ID a tessooonfui % salt a ta1lesoouful
- $50 t.-3-.ra-.--r-tfa ~ baking