Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-05
Table and Kitchen.
Some Excellent Ways of Serving
Rice! D

Some Excellent Ways of Serving
| RiceI
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 comparative as it has
but comparatively small proportion of
gluten, less than half the quantity con-
tanned in oatmeal. In fact it consists AL
most exclusively of starch This is nre-
sented in very digestible form if the grain
Is fully ripened. New rice Is regarded as
inferior because less digestible than the
| old, and likely to cause indigestion, rheu-
matism and intestinal disorders. Indian au
| thbrites interdct its use for three wears
| 1t should be at least six months gathered
before 1t is used The dry rice possesses
more Of a binding quality than other cerea,
grains. but this need not be regarded as
| an Objectionable feature, as 1t Is seldom
eaten alone in any considerable quantity
| In this country, but usually combined with
cream, foods rich in proteids, meat or le-
gumes, milk and eggs. Rice is also def
| Gent in fat and mineral matters which
| proves it to be an imperfect food nv Itself
but most wholesome article to mix witt,
foods possessing such elements as are lack
! ing in its composition.
| In rice countries among classes who ,ous+
| of necessity, subsist largely upon this food
| 1t is surprising what enormous quantity is
devoured at meal. This is NECESSARY in
order to obtain any adequate amonnt az
| nutrition from the grain.
As Substitute for Potatoes
fice should be substituted more generally
Tor white potatoes, in the Summer time
when the object is to secure a balance in
elements Of food and obtain an easily di-
gested starch. Although deficient IN min
eral and other matters found In the potato
| lneSe elements fI,l1,
the various fresh green yegetahle and
fruits with their dressings with which No
supply our table in hot weather, while the
potatoes, old and new, are not in sn,tahle
condition for food. The old and snroI1tad
vegetable is robbed of it's starch in order
TO promote the new growth and the now
ouoet with IT'S starch in the same condition
as the fresh gathered rice is more than
maple to produce bowel trouble which is
generally attributed to eating other fresb
or green foods. AAe'N
Varieties of Rice.
Rlce is divided into two princina1 d;,,;-
sions, the upland and lowland, or sea -1e,,o,
ilce' Out these comprise an infinite variety
III the dlHerent countries where It grows
1t varies IN size, color and general apnear-
ance as well as in it's properties when cool,-
ed This accounts for the varfous rasu,t
SATISFACTORY sa or quite the reverse, which
seem SO unexplainable to the housawifa
VINO does not know that there Is as ,,,ah
dl1erence in rice as in potatoes. Often She
attempts to prepare rice as a yepetahIa In
assurance with directions given, which in
form her that each grain will swell twice
us original size and be quite distinct in
Iorh. broken up, mucilaginous mass
may be the result in spite of her careful
3D. y " out OF me instructions given, and
she Is naturally discouraged and no doubt
dlsgusted She has used one kind of rice
and the recipe required another that fs
al: She mas still wholesome and agree
hint mot sirrl,t1, W
She can easily triumph over this sliobt
blunder by adding seasoning a little hut
Ter beaten egg and perhaps grated cheese
anu having dehcious rice. croquettes to
serve as vegetable, or else a sweet entree
or dessert, by adding sugar, egg. butter
Inc Indian rice which is used principally
Tor curry, will. when steamed give the
large white distinct grain In this co,n
Try the quality of the rice has been chiefly
determined by its sweetening properties
as 1t has been generally employed in pud-
dlngs and sweet made dishes. The South
carolina rice, for this reason has been con-
sidered the finest and the qualities carefully
cultivated in view of using It as mentioned
Rlce hour is apt to be adulterated This
increases It's nutritive value very consid-
erably, as other grain hours- such as wheat
and corn, are used; but if desired for cake
making, the straight rice flour is preferable
To Cook Rice as Vegetable.
While whole rice cooked by boiling in
almost universal method of preparing it.
this may be done poorly or well. Perhaps
no others can prepare rice more deiciously
than the Javanese. The quality of the rice
may be, as they claim, much finer than |
any other, but their manner of cooking
certainly has much to do with successful |
cooking. They half fill a brass vessel with |
water, place 1t over the fire. put the rice |
in a cone-shaped, loosely woven wicker or |
tWig basket and place this over the YES |
sci OF boiling water and the rice is cooked |
by the steam which penetrateS every part |
of the contents of the basket, and the re- |
suit is fragrant dish of snowy whiteness |
each grain dry, tender and separate and |
or a certainty far more attractive than |
soggy, dark -colored potatoes
AS curiosity we will give an old English |
fourteenth century recipe for cooking rice. |
IRE Smalle."
Take almond blanched and draw hem up |
with wat (water) and alye thicken) it with |
no Of rvs ard do pto (thereto) powdo of |
gyng (ginger) sug and salt and loke 1t be
not standying (thin and dluted) messe 1t |
and she it forth" |
Rice Mullins.
Measure pint of flour after sitting: add |
teaspoonful Of salt a tablespoonful sugar
and two teaspoonfuls of baking powder and |
sift thoroughly to mix. Then rub in a |
large tablespoonful Of butter Beat two !
eggs light and add them to a cup of milk: |
sur this into cup of cold cooked rice and |
aoo IN the dry mixture and beat to a |
smooth batter. Pour into buttered gem |
pans or muffin rings and bake in a quick |
oven for half an hour
Rice, Turkish Style.
Put three pints Of clear veal or chicken
broth in saucepan with a pint of stewed |
ana strained tomatoes; season to taste with
SAT- and cayenne. When 1t boils UP sprin-
kle In half pound of well-washed and
oried rice; let it cook until the rice has alb
sorbed the liquid part Melt two ounces of
outer; pour into the rice mixture; cover
ana let stand ON side of the fire few min
utes When ready to serve, stir and turn
into heated. covered dish.
Milanese Rice.
Put cup of milk in double boiler with a
slice OF onion When scalding hot turn in
cup of well-washed and drained rice
cover and let steam until rice is soft and
dry, which should be in about twenty min