Pine Bluff daily graphic., 1916-07-16
SOME USES OF RICE.
Federal Food Specialists Suggest Ways of Serving the Nutritious
 Cereal.

economics of the department have been studying the uses of rice, food which can be served in many palata- ble ways all the year, but which seems particularly appetizing in sum- mer.
 Boiled rice prepared in Southern fashion, so that oil of the grains are kept separate, is sufficiently attractlVe in appearance to justify it's slight wastefulness. except, of course, where strictest economy is necessary. SLOW lv add a cupful of thoroughly washed rice to a quart of rapidly boiling wa ter which contains level teaspoon fuls of salt. If carefully done, the boiling (which should continue all of the time the rice is cooking) will not be stopped. Stirring is not permitted as this will break the rice grams. About 20 minutes is sufficient to cook the rice. which can be tried from time to time by taking one or two grains between the fingers. Pour off all the water from the cooked rice, cover with a cloth, and place in a warm part of the stove, so that the grams will swell. To remove the starchy material from the outside of the grains, cooks sometime turn the cooked rice into strainer and pour i ouart of hot water over it before covering with a cloth and allowing to steam and swell. A cupful of raw rice cooked in this way will give !over 4 cupfuls of very white and llght. boiled rice. The water drained oil from the rice can be used in soup making to save the starch and min- eral matter which it contains.
 If one wishes to use fireless cook or. add a cupful of well-washed rice to cupfuls of boiling water, in which 2 level teaspoonfuls of salt are dissolved. Cook for 5 minutes and then put in a fireless cooker. In Z hours the rice should be done. If any water remains unabsorbed, it can he drained off. Rice varies somewhat in the amount of water it absorbs, and the housekeeper accordingly should vary the amount of water used.
 Rice cooked as described above is excellent when served as a vegetable with meats, as in the well-known "chicken and rice" Such uses of rice are particularly welcome in the period when "old potatoes" are not very palatable and "new potatoes" have not yet appeared in the locality or are high in price in market.
 Another dish which has almost as good an appearance may be prepared by cooking rice in a double boiler, without stirring, and using about three cupfuls of water and a level teaspoonful of salt to each cupful Of rice. If more savory dish is desired, skim milk, whole milk, meat broth, strained tomato juice, or vegetable broth may be used in place of water Rice may also be combined with pro- | tein-rich foods, such as milk, cheese and eggs for use in place of meat. or with small amounts of vegetables to make the latter "go further Of ] course. such a dish does not contain as much tissue-building protein as Il | it were made entirely of meat but when the meat provided ordinarily is generous and the aim is to reduce the cost without lessening the attractive ness of the food, such combinations are we'll worth trying.
 The following recipe for an econom' ical dish made with rice and leftover mutton may prove useful:
 Steamed Mutton and Rice.
 Four cups cooked rice; 2 cups cook ed mutton cut into small pieces; teaspoonful salt; tablespoonful chopped parsley; 'A cup bread crumbs; 1 egg; A teaspoonful pep
 per; stock or water as needed.
 Graese a mold or a bowl of abou liz quarts capacity and line witf cooked rice Heat the meat with tht other ingredients, using enough stocl
 to make a mixture that is moist, bu
 will hold it's shape. Pack the mea
 in the center of the mold and cover with the remaining rice, grease thu
 cover of the mold eff bowl is used
 a plate will serve for cover), stean
 or cook in water enough partly tt
 cover the mold until the contents ar' } thoroughly heated through. Turn ol | a hot platter and serve with tomato sauce.
 } The above recipe, it will be noted
 suggests the use of bread crumbs in
 stead of flour for thickening, whicl
 is often way of saving bread whicl might otherwise be wasted, and whicl , is also one way of securing variety as a different texture results from tha