Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1902-06-28

Practical Suggestions About What
10 Eat and How to Prepare Food.

~ s ~' 'NV ~ ''Spe'N puus
These articles on the necessarily alb.
sorblng topic Of food are carefully
prepared and based on knowledge Of
chemistry as applied TO cooking and
practical information derived from ac.
tual experience.
FIRsLAvoLUMB.
Conducted by Ida Ames willis,
Marquette Building, Chicago, to whom
all inquiries should be addressed.
All rights reserved by Banning Co.,
Chicago trs @
SOME EXCELLENT WAYS OF"
SERVING RICE.
Rice, upon which millions Of people
chiefly subsist, falls far below the
wheat grain I'm nutritive properties,
and cannot be ciassed with this cereal
as a comparative, as it has but com
paratively small proportion of gluten,
less than half the quantity contained
In oatmeal. In fact it consists almost
exclusively of starch. This is present
ed in very digesible form If the
grain is fully ripened. New rice Is re-
garded as inferior because less digesti.
ble than the old, and likely to cause
Indigestion, rheumatism and intestinal
disorders Indian authorities interdict
its use for three years. 1t should be
at least six months gathered before it
is used. The dry rice possesses more Of
binding quality than other cereal
grains, but this need not be recorded
an Objectionable feature, as it is seldom
eaten alone in any considerable guam
tity in this country, but usually com.
bined with cream, foods rich in pro-
teids, meat or legumos, milk and eggs.
Rice is also deficient in fat and mineral
matters, which proves It to be an i'm
perfect food by itself, but most
wholesome article to mix with foods
possessing such elements as are lack
ing in its composition.
TO COOK RICE AS A VEGETABLE
While whole rice cooked by boiling
in water until it is softened through
out is almost a universal method of pre-
pairing il this may be done poorly or
we'll Perhaps no others can prepare
rice more deliciously than the Japan
csc. The quality of the rice may be,
as they claim, much finer than any
other but their manner of cooking GER
tainly has much to do with the sue
cessful result. They fill brass ves-
sci 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 vessel Of boiling
water and the rice is cooked by the
steam which penetrates every part OF
suit is a fragrant dish OF snowy white
ness, each grain dry, tender and separ.
ate and of a certainty far more at
tractiye than soggy, dark colored pota.
| toes.
AS a curiosity we will give an ole
English fourteenth century recipe fol
cooking rice.
IRE SNIALLE.
Take almond blanched and draw hen
up with wat (waterl and alye
| (thicken) it with flo of rvs and do ptc
| (thereto) powdo of gyng (ginger) sue
and salt and loke it be not standyina
| thin and Diluted messe it and sne II
forth" -r
RICE MUFFINS. .rt
Measure pint of -four after sitting
| nII -, f,rIo ~ DOL I1
| full sugar and two teaspoonfuls of bak.
| ing powder and sift thoroughly to mix
Then rub in large tablespoonful OF
butter. Beat two eggs light, stir this
! into cup of cold cooked rice and add
in the dry mixture and beat to q
smooth batter. Pour into buttered gem
pans or muffin rings and bake in q
quick oven for half an hour.
RICE, TURKISH STYLE.
Put three pints of clear veal OF
chicken broth in a saucepan with q
pint of stewed and strained tomatoes
season to taste with salt and cayenne
When it boils up sprinkle in half O
pound of well washed and dried rice
let it cook gently until the rice has alb
|
sorbed the liquid part Melt two
ounces of butter: pour into the rice
mixture: cover and let stand on side of
the fire few minutes. When ready
to serve, stir and turn into a heated
covered dish.
MILANESE RICE.
Put cup of milk in double boiler
with slice of onion. When scalded
hot turn in a cup Of well washed and
drained rice Cover and let steam un.
til rice is soft and dry, which should
be In about twenty minutes. Add an
ounce of butter rubbed with half a
/ ounce of butter rubbed with half a
of grated. soft cheese; salt and pepper
to taste. Stir the mixture well and let
1t stand, covered, on side Of fire for
ten minutes. Turn into heated dish
and serve.