The Oskaloosa herald., 1917-03-15
NEW WATER PLANT|RICE VS.. H..c. Or |.
MOST ADAPTABLE or ANY FOOD
TO VARIOUS FAMILY WANTS

Rice is the staff OF life OF half the
human race, and in the ages Of Its com
mon use the art OF cooking it has been
developed in an almost infinite variety
OF forms. 1t is the easiest of all starchy
foods to cook and it takes less time
and fire than any of the others. In
these days saving of fuel is no small
thing. Ii is a complete substitute for
potatoes as a vegetable and it also
makes a great variety of buildings and
other dishes for every meal It's merits
have been discussed so widely Of late
in the newspapers that the reading
public is well acquainted with it's food
value, but does not comprehend the
many forms in which It may be sery-
ed on the table.
1t appears from correspondence in
the newspapers says the New York
Commercial, that many housewives
think il boils into mushy mess. To
boil it in water and leave every grain
separate, the water should be slightly
sailed and brought to violent boil:
the rice washed in cold water should
be sifted in by hand so as not to check
the boiling. and Kept in violent agita-
ton by the action Of the boiling water
until cooked II should not be over
cooked. As soon as the grains lose
their raw starchy flavor rice is cooked.
Some cooks add q little grated lemon {
peel to the water and steam the rice
in seive over boiling water for few
minutes after it has been boiled.
Rice so cooked may be eaten with
gravy or butter as a vegetable with
any meat. In the Far East it is eaten
with stewed or curried meats and fowl,
and the best practice in India Is to
make large quantity of liquid meat
stock and flavor ii with curry powder.
In this form only a small quantity of
meat Is required. One chicken curried
with rice is enough for six hungry peo
pie. Such 4 dish is a standing item on
the bills of fare of New York's finest
restaurants and clubs. Rice is eaten
freely by people who know and have
plenty OF money, yet 1t is the cheap
est food that can be bought today
Rice can be baked, steamed and boil
ed with milk and eggs, to which all
sorts OF fruits can be added according
to taste. 1t is the foundation of a num-
Der OF Turkish delicacies, and ii is the
chief ingredient in pilaff, a Turkish
meat dish that is equal to East Indian
curry. Anyone who goes to a Chinese
o" Japanese restaurant will find rice
served in variety of forms all good
and the result of centuries of culinary
experiments. Rice is also excellent in
soups.
Rice is delicious when cooked with
meat or in soup stock or liquid in
which fresh meat has been boiled 1t
has a peculiar affinity for fats and
meat juices. Such dishes are common
in the Southern States. One chicken
cut up and boiled till tender, to which
Two cups of rice are added and boiled
Try and steamed make sa meal for a
large family. Those who are accustom.
ed to eating rice do not tire of it any
more than they tire of white bread
Rice, corn meal, hominy, oatmeal and
barley are the cheapest foods man can
rat. Rice is the most adaptable of any
g the various wants of family. 1t is
foolish to stick to potatoes when they
are high in price. In the spring when
hey begin to sprout they are poor food
10 matter how cheap they may be.