New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-12-11
FOOD VALUE OF RICE.
IT'S HIGHLY NUTRITIOUS.
Pleasing to Eye and Palate When
Properly Cooked.

Rewriting to the structures made in the last
chapter of this series the negligence of Ameri
cans IN the matter of educating themselves in
the values of foods for the human body, though
they were admitted to possess little scientific
and prac al knowledge of the subject as applied
breeding purposes in the case OF bird and beast
II is perhaps but Just that II Is often igno-
rance of treatment of foods that hinders their
use almost much lack of knowledge OF their
nutrftve properties their economic inducements
1t is. in fact. ignorance Of the proper cooking OF
rice which has in small degree caused Its great
merit to fail Of general recognition Most people,
outside of the sections and countries where IL is
raised, either boil it to the consistency OF slue'
and ii cereal with milk. or make
custard pudding of it. Even where they nave
been taught to eat ii with other Vlands IL Is put
on the table a sogyy mass that is equally unat-
tractive in appearance and unpleasing TO inc
palate
The Southern Pacific has done an excellent ser
vice to the country in compiling some TWO huhuieu
recipes for preparing rice and from It's pamphie'
one may be selected and printed here as showing
how it is most commonly treated by those for
whom 1t is a staple article OF diet. TO prepdie
rice for cooking: Rice should be Thoroughly "asheu
Place a cupful In deep basin. with plenty VI
water and rub it we'll between the hands; turn
this water off. more washing ana Iuppiiie
again rinse Turn into colander and draii ooilio
even lay the washed rice on dry cloth ana wipe
it, to make that the dust Is of the grain
There different ways TO plain boil rice uePeu
after cooking If you wish to use It as Negetao'e
on the In Bile with meats and their gravies, or as
border to a roast add to soup then II shouiu
be cooked that each grain is separate py l'seii'
porcelain or granite ware. deep stewpah 10 " e0
kettle to cook rice in Put into It four CYPRUS OF
water and let TO boil, adding a teaspooiiU
of salt While still boiling add gradually the pre-
pared (washed) cup of rice. With forK MI II
once or twice Shaking the kettle that none OIL 'ie
kernels stick TO the bottom and allowing the wafer
to bubble through the grains. Let boil twenty MIN
utes remove from the fire. pour on water IL any .
and place on the back of the stove. or IN the oVeI
where It will finish swelling without burning. IN
this way rice is plump. and light. and Whte' Dc
fore drawing off the water few grains snoulo De
mashed under a fork. spoon to be sure that the
rice is soft and thoroughly cooked; and care should
be taken that in steaning afterward the proctss
should not be too long continued FOR then ene ne
from which it rises in snowy heap ea faas sr4 for
the eye. well as the palate. 49,,
Mrs Knapp. whose valuable contribution TO TINS
cook book has been before drawn upon IN these fss
articles, began a dietary reform in her own lam
fly. with substitution of rice croquettes for pota-
and decreased the cost OF living. Her family soon
step of placing on the weekly menu variety Of
nutritious rice SOUPS. So little by little as she
Increased the Of rice. TILL she says, 1T be-
came our standard family reliance. and in some
appeared upon tho table" She notes that. in this
connection. | found that the absence OF a pro-
nounced flavor In rice especially important, as
1t possible to use 1t with great variety ot
dishes without disturbing relished faVors.' Per
haps something should be added as to her main
reason for seeking to establish rice standard
family reliance. She believed, to use her own
words. that something more than mere food
value should be considered in selecting the family
subsistence. Ease of digestion and length OF time
required important factors. Evidently a food
that will digest in hour is superior to one that
requires four hours. all other things being equal.
with the shorter period the stomach is given q
rest. Many diseases are caused by eating second
meal before the first has been fully dgested which
generally when there is reduced vitality or
weak digestion. Many persons rarely experience.
IN adult life. the sensation OF hunger: others are
afflicted with constant lassitude. 1t should occur
to such that their food is not properly dgested and
assimilated. A diet of rice, with some easily d.
gested heterogeneous food like extract of beef. will
relieve most cases thus afflicted without medi-