The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-05

various results satisfactory or quite the
reverse, which seem SO unexplainable to
the housewife who does not know that
there is much difference in rice as in po-
rice as yesetable jn accordance With di-
rections given; which inform l.. her that
size size Be 81 quite s' distinct in form. a
broken UP. mucilaginous mass may be the
result in spite Of her careful carving out
urally discouraged and no doubt disgust
ed. She has used one kind of rice and the
has still wholesome and agreeable food,
but not slightly If served plain. She can
adding seasoning. a little butter. beaten
egg and perhaps grated cheese and hav-
vegetable. or else a sweet entree or des-
sest' 6y adding sugar sEf' butter The In In
quality Of the rice has been chiefly. deter
mined by its sweetening properties,
dinEs s and sweet made dishes The south
considered the finest and the qualities
carefully cultivated in view of using it
mentioned.
Rice flour is apt to be adulterated
This increase in nutritive value very con-
siderably, as other grain hours, such as
for cake-making. the straight rice flour is
70 COOK RICE AS A VEGETABLE.
While whole rice cooked by boiling in
water until 1t is softened throughout is
it; this may be done poorly or we'll. Per-
haps no others can prepare rice more de-
liciously 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 the
| successful cooking. They half NIL brass
! vessel with water, place 1t over the fire.
| put the rice in a cone-shaped, loosely
this over the vessel Of boiling water and
the rice Is cooked by the steam which
n and arf Of The IS ct
dish of snowy Wilderness, each grain dry,
| tender and separate. and of certainty
| far more attractive than sOggy, dark col
! bred potatoes.
| As curiosity we will give an old
! English fourteenth century recipe for
RE sMALLE.
Take almond blanched and draw hem
up with wat -(water) and alye (thickenl
| it with flo of rvs and do pto (thereto)
It Of s. s mot n s an
'u'eo' "esse RICE Il aEo M IGf F iSs.n'
| Measure a pint of flour after sitting;
add a. teaspoonful of salt, a teaspoonful
sugar and two teaspoonfuls of baleing
PUB in ''i large rye teaspeonful Of butter
Beat two eggs light and add them to a
cooked rice and md add in dry yp mixture
| and beat to a smooth batter Pour into
bat re c pans ansn Of for hnf an hour ana
'~''>e - RICE E TURKIsH STYLE.
Put three pints of clear veal or chicken
with salt and cayenne. When it boils. up
and dry rice; let it cook gently until the
rice has absorbed the liquid part Melt
mixture; cover and let stand on side Of
| the fire few minutes When ready to
! serve, stir and turn into heated. covered
| dish.
Put cup of milk in double boiler with
| In cup of well washed and drained rice.
| Cover and let steam until rice is soft and
minutes. Add an ounce of butter rubbed
with half a teaspoonful of mustard, and
fe of gasd s9 he f and
| let it stand, covered, on side of fire for
ten minutes. Then turn into a heated
| Peel and mince fine small onion and
| of butter. AS soon as it begins to brown
| put in a cup of well-washed and dried
! minutes and add sufficient stock to boil
| the rice in. Let cook gently until tender.
When the rice is soft add. cup Of
bread and toast a light brown. Butter
| the rice mixture to taste with salt and
pepger turn EXeT the t1ast ana Se5ye
Wash a small quantity. of rice and put
it in deep pie dish with little water;
evaporates pour little milk over the
rice; Stir and again set in the oven and
continue to stir now and then, adding
a little rich, sweet cream is added at the
last it will improve the dish: When the
| nearly full of well sugared fruit and place
| the rice by spoonfuls in rough little heaps
BIKE nice brown; then serve. Do not
have oven too hot; let the fruit stew
RICE sNowBALLs, ORANGE
| COMPOTE.
Take a cup of cold boiled rice, mix in
| three tablespoonful of sugar and a. ta-
| blespoonful melted butter; mix and form
| into balls and place them on buttered
Do not aet them brown. Make meringue
| with the whites of three eggs and six
level teasp1onfhulsS, Of , powdered sugar psn
| in the oven to color a. delicate brown
Serve E XIII oEaggf Fl any fFD16 fSGp0te
/ Put one cup of milk In saucepan with
a level teaspoonful of butter and place
with a III little cold milk and when the milk
| in saucepan is scalded pour 1T over the
into a smooth paste and loosens from
| the bottom-Qf. the saucepan, then trans
fer to dish to cool Beat two s ounces , Of
| teaspoonfuls of sugar; add this to the
| orange and beat thoroughly to mix. Last
| of all fold in the whites of the eggs beat
ding dish wen buttered and pour in the
| mixture and bake for thirty minutes in
I a moderate oven. When done, dust with
/ powdered sugar before taking from the
! oven and serve at once in dish in which
| it is baked. Serve with raspberry cream
RICE sCALLOP.
| Wash a cup of rice and put it In a
| saucepan over the fire; boil five minutes.
| then drain Put the rice in double boiler
| with one quart of milk; half teaspoon
full of salt, a teaspoonful of butter and
Z stick of cinnamon, and boil until rice is
| soft and thick. Pare. core and slice a doz-
en- well favored apples and stew them
soft with a very little water, a table,
spoonful OF butter, a cup of seeded raisins
and little minced orange peel. Sweeten
with half cup of sugar, and beat in
| and let cool Butter a pudding dish and
/ put in a layer of the rice. then of the APP
| pie and continue to fill up the dish in
this manner with the top layer of rice
Il Dot the top with bits of butter and put
II in the oven and bake half an hour. Serve
"o' STEAMED RICE AND PEACH