Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1915-07-25
How to Serve Rice.

moths and bugs.
How to Serve Rice.
IT is said that rice forms the princi-
pal food of one-half the population of
the earth and it is unquestionably
used more generally than any other
cereal. The Creoles use il from one to
three times a day. but rarely use sugar
with II, prefcrring to have it served
hot with any sort OF good gravy.
Rice should always be served dry,
steaming hot, with every grain sep
arate If it Is used plain boiled as a
vegetable. In fact, it should be
cooked in that way before it is added
to any combination either as a vege-
table or as a dessert.
There are said to be one thousand
four hundred different varieties of
rice; in the United States six grades
are home grown. From Honduras
come three varieties, long whole
grain, a long partly broken grain and
a finely broken grain. From Japan
we get round whole grain, round
partly broken grain, and Screenings"
When the housewife once learns to
cook rice as the Chinese cook it, she
will have mastered one Of the real arts
of good cookery and this practical
recipe may be of use to her
To Cook Rice-Wash one cup OF
rice through six waters until all cloudi-
| ness is removed and drain 1t thor
oughly Have ready boiling three
cups Of water, to which add a salt
spoon of salt and saltspoon of butter;
add the rice slowly so that the water
will not stop boiling. When 1t is all in
| tilt the cover over the saucepan and
do not stir the rice but depend upon
the boiling water to keep the grains
| jumping. Allow it to boil about fifteen
miutes to absorb the water fully, then
remove the cover and, at the same
heat, let the rice dry out for five
minutes, watching It carefully. If
cooking over gas. lower the flame
drying out process for fifteen minutes
or so, when it will be ready to serve
in any way one may desire.
Baked Rice and Tomato-To two
cups of boiled rice add one grated
onion, two cups Of tomato sauce that
has been made. seasoned and strained,
pepper, salt, dash of sugar and mix
all well together. Place in the center
Of well buttered baking dish a square
of picked pork well scored; turn the
rice mixture around it, sprinkle little
grated cheese. pepper and salt over
the top, and bake.
ININt II IitltI ne a cup OI NOlu
boiled rice thoroughly with cup OF
milk and one well beaten egg; add to
this batter a half cup OF sifted flour
and half teaspoon of yeast powder
a pinch OF salt, a heaping tablespoon
of sugar. Mix thoroughly and drop by
spoonfuls into hot fat. When done
drain and serve with any kind of roast
meat
Rice Pudding-Take a cup and a
half Of boiled rice, add to it three we'll
beaten eggs a cup OF cream, cup OF
sugar, a gill of melted butter and a
half cup of sweet milk. Turn into a
well buttered baking dish and see that
1t is three quarters full only. Bake
until done, and when slightly cool
spread with layer of strawberry jam
covering that with a deep meringue
and return the dish to the oven for a
minute or two so as to brown the top
lightly. This may be served hot as IL
comes from the oven or chilled with
cream. 1t makes a most delicious
dessert and Is much better than the
usual rice pudding,