Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-03-30
t1ov Every Man Cooks his Rice.

COLUMN. Oxford Democrat. South Paris. Ne
How Every Man Cooks his Rice.
The black mans recipe to dress rice
runs, "Wash him we'll, much wash
In cold water, the rice -four make him
stick. Water boil already very fast.
Throw him In, rice can't burn, water
shake him too much. Boil quarter OF
an hour or little more; rub ono rice In
thumb and finger, II al rub away, nim
quite done. Put rice in colander, hot
water run away; pour cup OF cold water
on him, put back rice In saucepan. Keep
him covered near the fire, then rice Oil
ready. Eat him up!'
The yellow man, the brown man, the
white one, each has his own tavorite way
of having his rice served to him. The
globe around, people are eating rice.
Modern dietitians are recommending that
it be used more freely, particularly as
su bstitute for potatoes as vegetable TO
be served with meats. japan, India,
Turkey-one scarcely knows where to
begin, SO sure is he of finding rice
staple article of diet.
JAPANESE RICE
Boil 1 cup of rice; add chopped shall
lots, 1 teaspoon soy and salt to taste:
Place on platter, cover with chopped
hard boiled eggs, sprinkle with salt, pa
prika, and chopped parsley. Garnish
with some thin slices Of smoked salmon.
ITALIAN RICE
Put one tablespoonful of butter in
saucepan, and when melted add to 1t 2
cups boiled rice and cup OF tomato
sauce or tomato chutney; season we'll
with salt and pepper, stir until heated
through and serve plentifully sprinkled
with grated cheese.
RICE, MILANAIsE FASHION
Put2 tablespoons of butter into a
stew pan, and when hot cook in 1t, with
out bro wning, a slice Of onion, chopped;
then add half cup of rice, thoroughly
washed, and about quart OF stock
(white) or hot water. Cook until the
rice is tender and the liquid is absorbed
hen add two tablespoonful OF grated
cheese and salt, If needed. Stir gently
with fork, turn into serving dish,
and sprinkle the top with little more
of the grated cheese. Serve as vege-
table, or az luncheon dish, either with
OF without brown sauce.
INDIAN RICE
Boil l cup of rice in chicken broth;
add pinch of curry powder and season
to taste with sal, and pepper. Boil IL
teaspoon of saffron in cup of the stock !;
|, hen let all cook slowly until the broth
ia entirely absorbed by the rice. Serve
very hot.
TURKISH PLAT
Set IL cups Of stock, with one cup
Of stewed and strained tomato, over the
fire. When boiling, add cup OF we'll
washed or blanched rice and half q tea
spoonful OF salt; stir lightly with fork,
until the liquor is absorb:
cd. Then add half cup Of butter and
stir with fork before serving.
SPANISH RICE
Fry one large chopped onion with two
cups Of tomatoes; add one cup OF STOCK,
salt and pepper to taste. Cover and let
simmer ten minutes; then add 2 cups of
boiled rice. Mix we'll together with l
tablespoonful of butter. Let get very
hot, and serve.
SPANISH RICE (2)
Put two tablespoonful of butter in a
saucepan; and when melted add half a
cup of rice, and stir it for Is minutes;
then add one chopped onion, one chop
ped tomato, and one Glove of garlic, GOV.
pr with hot water or vegetable stock, and
season highly with salt and pepper; stir
we'll, then cover, and let the rice cook
slowly for forty minutes.
RICE, CREOLE STYLE
Chop fine one white onion and two
green peppers, saute with half q cup Of
raw ham, shredded rather fine, in one
quarter cup of butter, cook about ten
minutes, then add one cup OF blanched
rice and three cups OF beef broth, sim
mer twenty minutes, then add four to-
matoes, peeled and cut in slices, and one
teaspoonful of salt. Cover and finish
cooking in the oven or in double-boil-
or.
NORWEGIAN RICE
Cook rice until tender; then reheat in
a well-seasoned chicken stock. Put on
\ platter, sprinkle with chopped chicken
liver, scrambled eggs and grated cheese
and serve at once.
VIENNA RICE CUSTARD
Boil half a cup of rice in one quart of
milk; add salt to taste; boil until very
soft. Beat the yolks of three eggs with
four tablespoonfuls of sugar and stir in
the rice. Flavor with rose water and
put in a we'll buttered pudding dish.
Beat the whites with pulverized sugar to
a stiff froth; spread on the custard and
let bake In the oven until done. Serve
cold.
RICE CZARINA
Butter baking dish, and put one.
inch layer of boiled rice in the bottom.
Over this sprinkle fine-chopped fresh or
canned tomatoes, season with salt aud
pepper, and dot we'll with butter; then
place another layer of rice somewhat
thinner, aud over this spread fine chop
ped green peppers, and 80 alternate to-
matOes, peppers, and rice until the dish
is we'll filed, having layer Of rice on
the top. Garnish this with thin slices
of tomato in the centre, and encircle
the edge with thin-cut rings from
the peppers. Pour two tablespoon
fuls of melted butter over all, cover
light with q tin cover, and let cook
in a slow oven for twenty minutes;
just before serving add two more table
spoonfuls of melted butter.
With other nations, rice Is used more
as dessert than as an entree. Rice
pudding appeals to as many palates as
does its more serious brother.
BELGIAN RICE DESSERT
Cook one pint of milk; add half cup
of boiled rice and some currants; stir in
the yolks of two eggs well beaten with
two tablespoonfuls of sugar. Remove
from the fire. Add one teaspOonful Of
vanilla; theI form into cylinders. Dip
in beaten egg and fine bread crumbs and
fry golden brown. Sprinkle with pull
verified sugar aud put some red currant
jelly on top and serve.
SWEDISH RICE PUDDING
Mix three quarters of a cup of rice in
one quart of milk add one cup OF sugar,
a pinch of salt and one teaspoOnful Of
vanilla. Pour into pudding-dish. Put
bits of butter over the top and let bake
in a moderate oven until done. Serve
cold.
BAKED RICE AND GOLDFISH (swEDIsH)
One and one half cups OF rice, one cup
of water, four cups of milk. Add the