The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1915-06-25
o 0 RICE DISHES
FOR THE SUMMER

eipat toou OF onc-hoft the pOpula-
ton Of the earth and Il u unques-
tionaoly used more generally than any
other cereal The creoies use Il from
n to three timcs a day. but rarely
use sugar with Il. preferring 10 have
Il served hot with any sort OF good
gravy.
Rice should always be served dry.
fteaming hot. with every grain Eepar-
ate u u IL used plain boiled az a veg
etabie. In fact. It should 0e cooked
IN thnt way before Il Ia added 20 any
combination either as a vegetable or
as n dessert.
There are aid 10 be four thousand
four hundred different varieties Of
rice; In the United states six grades
are home grown. From Honduras
come three varieties. a long whole
grain, a long partly broken grain, and
a finely broken Grain. From Japan
We get a round whole grain. a round
partly broken grain. and screen
ings."
when the housewife once learns to
cook rice as the Chinese cook IL. she
will have mastered one Of the real
arts OF good cookery. and this prac-
teal recipe may be OF use TO her.
To Cook Rtce-Wash one cup OF
rice through six waters until an cloud
mess Is removed and drain Il thor
oughiy. Have ready boiling three
cups OF water. 20 which add a salt
poor Of salt and a saltspoon OF out
ter: add the rice slowly so that the
water will not stop boiling. When 1t
" all In. tilt the cover over the sauce
pan and do o stir the rice but de-
pend upon the boiling water to keep
the grains jumping. Allow Il to boil
about fifteen minutes 20 absorb the
water fully, then remove the
and. at the same heat, let the rice dry
out for ave minutes. watching II care
fully. II cooking over gas. lower the
flame after 1--WE minutes and continue
the drying out process for fifteen
minutes or 20. when Il viii be ready
to serve In n way n may desire.
Baked Rice and Tomato-ro two
cups Of boiled rice add one grated
onion. two cups OF tomato sauce that
has been made, seasoned and strain
ed. pepper. salt. a dash of sugar and
mis- all well together. place In the
center OF a well buttered baking dish
a square Of picked pork well scored
turn the rice mixture around H.
sprinkle a little grated cheese, pepper
and selt over the top. and bake.
Curried Rice and Peas-ro two
cups Of boiled rice add two onions
that have been sliced and fried ~
butter. and four cold boiled carrots
thinly sliced. Take one cup of good
soup stock. mix thoroughly with i
one te%aspoonfui OF curry powder. and
a dessert spoon OF chutney syrup. Add
salt and pepper and heat until NE
rice has the right favor. Have ready
a can Of French peas stewed hot
drain and season them aud pour ~
tho center Of "A plate. Turn me rice
mixture around them and gafuish
with toast sippets. II one hkcs inc
flavor. two OF three sprays ot mink
may be allowed Ia stew with u peas
This gives them an excellent flavor.
Rice FritteTs-Mash "a cup of cold
boiled rice thoroughly with "a cup OF
milk and one well beaten egg; d 20
this batter "a half cup of siited Hour
and "a hal teaspoon nf yeast powder
"A inch Of salt. "a heaping tablespoon
of sugar. Mix thoroughly and drop
oy epoonfui into not fat. when done.
drain and serve with any kind or
roast meat.
nice a Ia Creme-Boil onc cup ~
rice IN two cups Of milk. Dissolve ID
tablespoon OF gelatine In ious taole-
| spoons OF hot water and add 20 the
rice. also a cup Of whipped cream
three tablespoons Of sugar a pineh
OF sail. and "a teaspoon OF vanilla h"-
|lNoring. when cooled slightly pu'i
into a vet ring mould. When ch''leo
! ana firm and ready to- serve turn on
% "a platter or plate, MI the cent?
,ith fresh stcwed figs, heap WIN
~ hippcd cream garnish with green
! almonds sliced, and serve.
TomHto Jelly and Rice salad
MIKE "A good tomato Jelly Of u can
OF tomatoes. one slice Of onion one
and "a half p.nts OF water one tanle'
spoon of vinegar. "a bay leaf pepper
salt "A tablespoon of Susar ms
whites and shells 81 two eggs thre'
t,bt.spoons % fgclatine powder avs
solved In a little cold water u w.
tablespoons of tomato kctchup. l.e'
an bol together for hvc q
heating or stirring AN the time the'
set back and let ooil slowly hNc W.u'
utcs more. strain through a leli'
baE that has been wrung out OF nc
wbtcr and pour INTO a wet rms m"ulu
When chilled and ready, turn on 10
platter. Take one cup al c"lh ".'
rice. add % IL ono cup of hnely 'h"p
ned celery. half a cup Of chopped hu
meats "A cup OF shredded lettuce 'u'
nice Of an onion. pepper ana s1l
ana enough -mayonnaise 10 NIX ~
salad thoroughly. Turn u Inl9 w,
center Of the rine mold ana s"rhls'
win white ard-boilcd 9 rinss nay
Ing "A fresh olive In the center OF e"'l
Put the cgg yolks through the wv
over the top OF the salad
Rice pudding Take n cup ana
half Of boiled rice, add In IL lh''
well beaten ggs a cup OF ','a,,
Gun of sugar. a giu of melted pu'',
and "a half Gun of sweet milk l"'
INTO a wen buttcrcd baking dish ",,
see that 81 IL threc-puartcrs i"li on,
pnke until done. and when sllsN.'
rnol sprcaG with "a layer % is'I"N
horry lam, covering that WIN "A ~
u,crinRuc. ana return the dish TO W
ovcn for a minute or two so as
hroVn the top lightly. This may :
~a,yod hot as q comes from the Owe
/ or CHILLED with cream. II m'N's