The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-07-02

for ten minutes Then turn into heated
dish and serve.
Rissoto.
! Peel and mince fine a small onion and
put it into saucepan with three ounces
OF butter. As soon as it begins 70 brown
put in a cup OF well washed and dried
] rice; stir it about and cook il about eight
minutes and add sufficient stock 10 boil
the rice in. Let cook gently until tender
| When the rice is soft add cup OF grated
Parmesan cheese and stir until melted
Cut and trim three rounds of bread and
toast a light brown. Season the rice
mixture 10 taste with salt and pepper.
turn over the toast and serve.
Rice Pudding With Fruit.
Wash 2 small quantity OF rice and pat
it in deep pie dish with a little water.
set it in the oven and when the water
evaporates POUR d little milk over the
rice; stir and again set in the oven and
continue 10 stir now and then. adding
milk as required. until the rice Is soft
II little rich. sweet cream Is added 1t
the last il VIII improve the dish When
the rice is done iii a deep earthen pie
dish nearly full OF well sugared fruit
and place the rice by spoonfuIs IN rough
little heaps over the fruit. Put il in the
oven and bake a nice brown; then serve
DO not have oven too hot; let the fruit
stew gently.
Rice Snowbalis. Orange Compete.
Take a cup Of cold boiled rice, mix in
three talesbpoonfuis OF sugar and table
spoonful melted butter; mix and form
into balls and place them on n buttered
baking tin in the oven for few minutes.
DO not let them brown. Make a merinesle
with the whites Of three eggs and six
level tablespoonriIs OF powdered sugar.
and cover the balls with this. put back
in the oven 10 color q delicate brown.
Serve with orange or any fruit compete.
Rice SoufHe Pudding.
Put one cup OF milk In saucepan with
a level tablespoonful Of butter and place
over the fire. Mix a cup OF rice -four
with a little cold milk and when the MILK
In saucepan is scalded pour ii over the
rice -four. Stir and cook until Il thickeus
into a smooth paste and loosens from
the bottom Of the saucepan. then transfer
10 a dish to cool Beat two ounces %
butter 10 a cream then add alternately
the beaten yolks of five eegs and fvc
tablespoonfuls az sugar; add this 20 the
paste; then the grated rind Of a lemon
or orange and beat thoroughly 70 mix
Last of an fold In the whites Of the eggs
beaten 10 a stin froth Have a SOM or
pudding dish well hGttercd and pour in
the mixture and bake for thirty minutes
IN a moderate oven. when done. dust
-fsrs
the oven and serve az once IN dish IN
which it is baked. Serve with raspberry .
cream sauce
Rice Scaiiop.
Wash cup of rice ard put Il IN a
saucepan over the FIRE. boil ave minutes.
then drain. Put The rice 81 double boiler
with one quart of milk. half 2 teasp0onfgI
Of salt o Tablespoonful ~ butter ard
stick Of cinnamon. and boil untn rice o.
soft and thick Pare core and slice q
dozen wei favored apples and stew them
soft with a very lttle water a table
spoonful q butter. q cup of seeded raisi1s
and little minced orange peel sweeten
with halt a cup % sugar. and beat in
hair a glass ~ current or ounce jelly
and let cool Butter a pudding dish and
apple. and continue e. ln Up the dish
IN this manner with the top layer ~ rice.
Dot the top zi'h ilta II butter ara rut
In the oven and bake hair ara hour Serve
hot with cream.
Steamed Rice and Peach Puodinc
Put quarter ~ 81 poan1d ~ wasted rice
10 n double ob3cr wlth a quart ~ rnns.
quarter a cup q sugar. a barge table
spoonful - butter and ist cook fer az
hour untl rice is soft. chen turn Gus and
Then cool add two e9ss wem beaten
Pare and haiye about eight peaches aai
simmer them n syrup % sugar ard
water for fve minutes untH tender Elf-
er a plain meid and place layer -
-ice in 81 80 depth y an irrh and ffen
lat "a some 81 the peaches wffh the boz
ow side I'D then more rice end 20 r1
irtn the mold D. flu- Cover closely and ,
.team for three-fourtf.s ~ ~ hor in
,oGer = water. piaesag ths u.ai6 oa q
nufu rinr 90 prevent hurnine Whn
Zone. turr from ire mold aaa serF. aith
-ust4rd salce ~ srsrtencd cream
sN0ffszsEe Esctgcur-