Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-03-09
MORE STARCH IS
NEEDED IN WINTER
This Vegetable Yields Heat to
Human Engine; Ways to
Serve 1t

'Starch-a widely diffused vege-
table substance. Webster.
With the thermometer lowering
around the freezing point we need
more of the foods abounding in starch
than in summer because this vege-
table substance YIELDS heat to the
human engine. 1t is found in largest
quantities in potatoes, rice, hominy,
cereals, noodles, macaroni and few
of the bulky vegetables. With the first
mentioned resting under the stigma
of the housekeepers' boycott, it is es-
sential that we discover new and at
tractive ways of serving the others.
have often heard plain boiled rice
referred to as tasteless, although 1t is
one of the most easily digested of all
foodstuffs and frequently forms the
basis of test meal for weak stom-
achs when doctors are trying to locate
some obscure stomach or intestinal
disorder. 1t has been said that the
wonderful endurance and resisting
powers of the Japanese people is due
to a large extent to their constant
consumption of boiled rice. President
Wilson for years has had it served
upon his table three times daily.
There is n great difference in the
kinds and qualities of market rice,
but nearly all of it to-day is polished.
l have heard that this process, while
it improves it's color, is really not an
aid to it's nutritive value but quite the
opposite. Old rice absorbs more water
than new. A tablespoon of lemon juice
added to the water in which rice is
boiling will help to keep it whittier and
the grains separate. When well cook
ed each kernel should stand apart by
rhnl nd Ynlta I1n rnnt
method is to first wash the rich thor
oughly in two waters and then drop it
gradually into an open pan of boiling
salted water. One cup of rice requires
one quart of water. Let boil slowly
until done without stirring. Remove
from stove Immediately and drain
through colander, tossing lightly. Rice
should never be pasty, gummy and
glued together into heavy mass.
When intending to use for croquettes
or salad the steamed rice should be
spread out on n large platter and al
lowed to cool with the air circulating
around the grains.
Rice Corn Bread
Mash two cups of cold boiled rice
into a paste. Add one tablespoon
shortening, cups corn meal, cups
sour milk, l beaten egg. Just at the
last stir in one teaspoon soda. Bake
in oiled pan.
Mash boiled rice into a fiat mould
and allow to cool. Slice down like
mush, dip in beaten egg, roll in crack
er dust and fry in hot fat.
Rice and Bananas
Skin six bananas and rub through
sieve. Add one-half cup milk, one
tablespoon sherry and a little granu-
lated sugar. Place in a glass dish and
surround with boiled rice colored with
a few drops of cochineal. Cover all
with sweetened whipped cream and
dust with cinnamon and nutmeg.
Noodles and macaroni are sisters
and capable of being prepared in the
same way.
Noodles With Cottage Cheese
Cook noodles in meat stock until
tender. Drain, season with salt and
pepper and put on hot platter. Break
one cup of cottage cheese over the
noodles and moisten with two table
spoons melted and Drowned butter.
Egg Noodles
Boil three-quarter pounds noodles
in milk or water until tender. Add
| two tablespoons sugar and two well
beaten eggs. Mix together thoroughly
and serve very hot.
Croqucttcs of MacarOni
Heat boiled macaroni in a little
cream sauce. Remove from fire, add
beaten yolk of an egg and cool. Shape
into croquettes, dip in white of egg
and fry in deep fat.
Crcamcd Crackers
Lay six large water or soda crack
ers in a deep dish. Cover with one
pint of milk. Let stand in oven until
crackers are thoroughly soaked. Pour
over them one cup boiling milk sea-
soned with salt, pepper and butter
and in which enough cornstarch has
been dissolved to thicken it to the
weight of rich cream.
Maple Blanc Mango
Heat three cups milk near boiling
point. Add scant cup sugar. Dis
solve two tablespoons cornstarch in
one cup milk and aud. Also one beat
en- egg. When it thickens remove
from fire and add few drops OF ma
pleine. Set aside in mould to cool.
ANNA HAMILTON WOOD.