New-York tribune., 1905-02-12
FOOD VALUE OF RICE.
IT'S HIGHLY NUTRITIOUS.
Southern Dishes Which 4re Both
H1hoIesome and Appetising.
XIV


1t is scarcely within the scope of these articles TO
give recipes for cooking rice: 1t is, rather. their
purpose show that. in point of nutritive value
and cheapness there to be found few foods
that will compare with this cereal But so many
INQUIRIES like the following come to The Tribune 1t
is perhaps. only fair that, commencing its use, 1t
should give occasionally a few suggestions as to
the manner In which this valuable food may most
appetzingy be prepared:
Editor Tribune: have been much interested in
glad If the writer would give few menus which
nq ee ce re The fSp book Of cpes m mentioned and
whore can RICE he bought in bulk. by the house
keeper. as to reduce expense?
The question as to where rice be had in guam
titles at reduced prices probably be best an
swered by some of the wholesale grocers though
perhaps, enterprising retailers may take into
consideration the size Of orders in making charge
for same. But thing is clear: The latter have
earthly excuse for clnging to tradition rather
than being guided by the market in pricing rice to
the customer.
Rice has never been so low as 1t is just now and
1t ought. therefore to be within reach of the very
poorest purse. Holding 1t at the absurd price Of
three pounds for % cents makes of a necessary
of life luxury; il also very shortsighted pol
icy, for if persevered In. it will indubtaby result
in checking industry of great value to the
United States. The real investment is that of the
rice planters irrigators and millers; these do not
realize much they fairly entitled to on
their risk and labor present rsthand prices. and
they still further hampered by the action or
retailers who. through ignorance greed, force
housekeepers to use rice as a luxury, and there
fore to buy it seldom and in small quantities. Con-
siderng its great value and its actual cheapness
the per capita consumption of rice is ridiculously
small in this country. There is absolutely no ex-
cuse for It, The experience of ages has made rice
the chief diet of half the world. and modern
science has in every way Endorsed everything
claimed for it, while the cost of producing it should
put 1t within the reach OF all. So there should be
readjusLment between the prices of the producer,
the wholesaler and the retailer. With prices equ-
chant would be fairly paid for the cost of handling
every tabie-and tho health the strength and the
wealth OF the nation would be thereby greatly i'm
proved and increased.
To return to the inquiries quoted. the Southern
Pacific distributes. free, a Rice Cook Book, con-
tanning some two hundred recipes The following
are taken from that valuable publication:
PILOU-Cut four pounds of meat from the bone
into pieces OF two ounces each, mix one-half cup
-four and teaspoonful salt together, rub the
been melted two tabespoonsful of lard and one
largo sliced onion let fry five minutes; then add
one and one-half pints water. little cayenne. one
bunch sweet herbs. ard simmer for one hour and
one-half. Place the meat and sauce in the centre
of DISH make border of boiled rice, and place in
the oven for five minutes and serve.
(How TO plain boif' rice was told IN No. Y. OF
BAKED RICE-Wash cup of rice well. add to
It a cup of strained BROTH two cups of boiling
water and a half teaspoonful of salt. Put into a
water and is soft. Pour into it large cupful of hot
milk in which have been beaten two eggs, two
IA tableSpoonsfu of grated cheese and Tablespoonful
of butter. Stir well and add a heaping cupful OF
minced veal and ham. Put into mould. cover, and
bake hour. To remove from mould dip first in
hot and then in cold water. and invert on platter.