The Aberdeen weekly. [volume] (Aberdeen, Miss.) 1878-1933, 1908-08-07
An Unique Training School.

New Orleans, August 3.-Rice
which is one Of the cheapest and at
the same time one Of the most
wholesome food products Of the
soil, is now grown in great quani-
ties in Louisiana, Texas and parts
of the Sonth Atlantic Coast States.
yet the demand for this nutriciuos
food for home consumption is very
largely confined to the limited few
who have acquired the art of prop
erly preparing it for the table.
Rice may be cooked in many palat-
able styles but the basis Of all is
the boiling, steaming and drying
which when properly done leaves
each grain whole and thoroughly
done. A family Of several persons
may obtain ample nourishment at a
single meal from 10 cents worth Of
we'll cooked rice, but in nine cases
out Of ten the housewife does not
know how to cook the stuff, a soup
like Cruel IS the result, and the
family depending upon the dish for
dinner expresses disappointment
and yearns for return to boiled
cabbage or some other coarser hut
better undertood food.
A few years ago the Louisiana
rice farmers spent lot Of money in
establishing and conducting Rice
kitchens in several Northern cities
in an endeavor to educate house
holders to widen the difference be-
tween properly and improperly
cooked rice, and many housewives
proftted by the opportunity to
learn with the result that in many
northern homes rice is now part
of the regular diet whereas not long
ago it was either not used at all or
at best only occasionally.
Recently the New Orleans Pro
gressive Union has been making
some Investigations into the distri-
button of Rice grown in Louisiana
and Texas, and learned to its sur
prise that much of the annual crop
is shipped out Of the country, to
Porto Rico and other foreign
places, and that the amount
Of rice consumed per capita in
Louisiana, Texas, Mississippi and
Alabama, States near the source Of
production, Is relatively small. 1t
was then decided to make the prep
Grafton of rice for the table one of
the chief features of the Manufac-
turers' Exhibition which the Union
will hold in New Orleans during
the month of September, and to
this end elaborate arrangements are
being made. All railroads enter
ing New Orleans have granted
specially low excursion rates-One
and one tenth fare for the round
trip-and some 33 excursions viii
he run to the City during the life of
the exhibit. President Philip Wer-
lein estimates that a minimum Of
100, 900 people viii visit the exhib-
ition from the States of Louisiana,
Texas, Mississippi and Alabama,
and that the unusually attractive
rice display viii specially interest
all of them In the large rice
booth being erected, a battery of
gas ranges will be placed. These
will be presided over by a squad of
the best cooks northumberland
there are many such in New Or
leans-who will cook rice in a hun
bred ways and serve it free to the
visitors. Every method of cooking
rice will be shown from the simple
iron pot in which the rice is boiled
and then drained through the clean
fingers of proud old negro mann
my, to the modern sieve equipped
SCANNING vessel used by the up to
date chef. There will be rice cakes
of all sorts, rice mullins. rice Gus
tards, savory rice buildings. boiled |
rice and creole gravy, and rice deIi- /
cacies known only to the fortunate
few who have learned the art of
cooking the marvelously versatile /
and the most nutritious of all /
grains.
The rice eaters of the Far East
prefer the grain unpublished because
in the light brown skin, which the
American mills remove in order TO
make the grain white, they obtain
he most delicious part of the rice.
A Chinese cook will be employed to
demonstrate the Far Eastern meth
IDS of preparing rice. During
many years picturesque old mamies.
With heads done in red bandannas,
lave sold savory rice cakes on the
treet corners of the French quar-
er in New Orleans, but with their
iemise the making of these tooth !
ONE little morsels is fast becoming
lost art. Very few of these old !