The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-12


keepers II is light. nourishIng, easily
dfgested and cheap
OF the different varieties Carolina IS
the best and largest. Ground rice is
used for puddings. blanc mango. cake
and custard. An kinds should be kept
closely covered TO keep away insects.
Rice is one OF the few vegetables
that il with Us all the year round, ana
1t is served in many ways. Few cooks
prepare it properly which Is one Of
the reasons it is unappreciated. Each
grain should be separate. when It comes
on The table.
The following is an excellent recipe
which has been in use since Colonial
days.
TO BOIL RICE.
Wash thoroughly a half pint of rice
Put it into saucepan and pour over
it pint of cold water and half
teaspoonful OF salt. Set this IN a hot
place icovered). but do not stir it;
when the grains are soft, it is ready
for the table. II properly done it viii
be dry and white, and each grain
whole, Turn it out with care on a hot
dish.
RICE CAKES.
Beat well together I'VE yolks and
the white of one egg, one-quarter Of
pound Of graduated sugar and a
little ground cinnamon, Pound half
an ounce Of sweet and four bitter al
monds. While pounding add by de-
grees the eggs and sugar When SUI
ficiently mixed it should look like
thick cream. Add a quarter Of a pound
of ground rice, wineglassful of
brandy and a quarter Of a pound If
butter (melted). Pour this when wen
beaten together into buttered patty
pans and bake about fifteen minutes.
RICE FRITTERS
a quarter of a pound of ground rice
is boiled until tender in a very little
milk seasoned with piece Of cinna-
mon and a small piece Of lemon peel.
When done take out the seasoning.
Grease a stew pan with a little fresh
butter. put in the rice and stir into it
two ounces Of sugar and the yolks Of
two eggs Work it wei over the fire
until il becomes a paste. then spread
it on a well-foured board. When cool
throw a little -four on it, cut IN pieces
and roll into small balls or long rolls.
Dip these lightly into the beaten yolK
of an egg and roll in sifted bread
crumbs or cracker dust. Repeat thfs
a second time. then fry in boiling lard.
Sift powdered sugar over the fritters
and serve.
RICE BOILED FOR CURRY.
Pick the rice carefully. then soak in
cold water for quarter of an hour,
and pour of ehis water before boil
ing. Have ready saucepan OF boil
ing water in which there has been put
a little salt. Allow two quarts Of
water TO one pound of rice. Sprinkle
the rice gradually into the water, boil1
hard for twenty minutes Take il on
the fire and pour off ali the water
which remains. Allow the rice TO dry
by setting the pot on the back Of the
stove while the first course is on the
table. II may be tossed lightly with
two forks to separate the grains while
II Is drying. but do not stir with
spoon
RICE, TURKISH STYLE.
Put three pints OF clear veal or
chicken broth in a saucepan with
pint of stewed and strained tomatoes.
season with pepper, salt and dash
Of CAYENNE When boiling sprinkle IN
half pound Of well washed and dried
rice. cook gently until the rice has alb /
sorbed the liquid part Melt two
ounces Of butter, pour into the rice
mixture. cover and let il stand on the
side Of the fire for a few minutes. /
When ready 10 serve. stir AID pour
into a heated covered dish.
FRIED RICE
Anv cold rice left over may be made +
into cakes about an inch thick, dipped .
in egg and -four batter and fried a .
good brown.
RICE CROQUETTES< +
Wash and seald quarter Of a pound /
of rice. Put into a saucepan with half +
a reaspoonful OF salt. some Thinly-
pared lemon peel and one tablespoon
fuI Of butter: on this pour one pint or
milk and stir well for a moment, then .
set II over 7she fire 70 cook slowly As
soon as the rice becomes quite soft re-
move il and stir in the beaten yolks
az four eggs. Do not allow this 70 4
cook but keep hot while stirring in. +
then pour the mixture on fat sur
face 10 cool. Make into croquettes dip
each into egg and bread crumbs and
fry until brown
RICE 4 La SOETR-
wash half pound OF rice in two or
three waters. Place il in a large
saucepan with salted water; boil
Quickly until tender. In order 70 know
when this point is reached try the
grains occasionally between the finger
and thumb. Pour of the water when
rrnkas sufficiently and shake the
saucepan over the fire until the rice Is
dry. Add a small piece Of butter,
grating OF nutmeg. pepper and salt,
put IN faxed haddock or whatever fsh
is in season, also the whites Of three
hard-boiled eggs chopped fine Pie
the mixture on a hot dish. sprinkle
over the top the yolks Of the eggs
which have been rubbed through ?
wire sieve and mixed with an equal
Quantity 81 grated Parmessn cheese
Put the dish IN the oven for a few
minutes until the surface is lightly
Drowned A sprinkl3og OF chopped
"a -SFzx- AZ he last moment improves