The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-03-27
RICE BALLS AND OTHER ENTREES,
By Parker Quincy Adams.
Copyright, 1902

RICE balls as an entree are most highly
esteemed by lovers of that cereal. They
are easy to prepare, and may be made
sweet or otherwise. My favorite recipe
for the former is as follows: Wash care
fully and thoroughly one scant cupful
OF rice in cold water, put in a double
boiler with one pint of milk, cover well
and cook until soft: then add one tea
spoonful of butter, two tablespoonfuIs
OF sugar salt to taste and the we'll beaten
yOlk of one egg. When the mixture is
cold mould into small balls pressing in
TO the center of each raisin, a candied
cherry or a little very sweet, stiff ieIlv.
Dip IN egg, roll i'll crumbs, and fry in
smoking hot fat. Take up, drain and roll
in powdered sugar before serving.
10 make rice balls without sweeten-
ing: Wash half a cupful of rice in cold
water, put on to cook in a double boiler
with tWo-thirdS Of a Cupful Of chicken
STOCK, and cook until the stock is all
absorbed In the meantime cook to-
gether for twenty minutes one-half a
can of tomatoes or an equivalent in
1resh fruit, one-quarter of an onion, one
Sprlg of parsley, two cloves and a slice
of carrot. When thoroughly cooked rub
through a sieve and add to the rice
with little salt and dash of cayenne
Leave en- the fire, stirring occasionally
until the LIQUID is all taken up, and
then add one well beaten egg, two table,
spoonfuls of grated cheese, one table
spoonful of butter and more seasoning if
required. Set aside to cool, and when
cold form into small balls dip in egg
roll in crumbs and fry a golden brown
III deep smoking hot fat. You may vary
this dish by emitting the cheese and
using instead one cupful Of finely
chopped ham and a couple of table,
spoonfuls of white sauce. The latter is
nice 18th rich tomato sauce.
Spanish croquettes also furnish a nice
way Of preparing rice: Pick over and
wash one Cupful of rice In several waters
and put it in double boiler with one
third of a teaspOonfu! of salt, and suf-
hcient milk to cover it. Cook, adding
more milk if necessary, and stirring occa-
sionally until the rice is done and the
milk is all absorbed; then add one-half
cupful Of sugar, the beaten yolks of two
eggs and one teaspoonful of cinnamon,
and mix lightly, continuing to cook I'M
til the rice again thickens. Take up and
spread on buttered platter. When colo
shape into rounds about two inches long
dip into slightly beaten egg and then
roll III fine bread crumbs. To fry drop
the croquettes into deep smoking hot
fat, but on to unglazed paper to drain
for moment then with a spoon scoop
out the center of each, fill with jelly to
suit your TASTE, QuSI with powered sugar
and serve while still warm
Another rice entree: Boil two cupfuls
of washed rice i'll a kettle of sailed
water very fast for about ten minutes,
then drain and turn into double boiler;
add sufficient hot milk to cover, and
cook until the rice is tender and the
milk is all absorbed. Pack into a half
dozen buttered cups and set aside until
the next day. Then turn out and scoop
tho oh
wall; brush with melted butter and nut
in the oven until a golden brown. To
serve fill with asparagus tips well season.
ed with butter, salt and pepper.