Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-03-19
RICE RICH IN FOOD VALUES
WHEN USED AS A VEGETABLE
Life Extension Institute Gives Test Recipes for
9 HighGrade Dishes Prepared With One of
's% Cheapest Articles Now on Market -.

THE amount of food energy in rice is little
We 'e "'''Ns
The American woman thinks that rice Is
dish for a dessert-a rice pudding with
nisins. Few know that it has as much
food value as many much more expensive
FOODS. For instance. just two-thirds of
olpiul OF rice and cheese as prepared by one
q the recipes printed below has twice the
ooa value of whole glass of milk or the
valve Of four slices of white bread. and
vice the food value Of cup of cooked
Ntneal
When the housewife wants a palatable
.nd cheap nourishng dish she should not
hrget rice.
Just now, when the high cost of living
WstHying to find that rice can be pur-
M M@ssed Tor five cents a pound, or five pounds
WI twenty-three cents
M ITALIAN RECIPES
Ihe Italians of the city realize the food
Wue OF rice. One Italian recipe takes one
@ptul of rice. This should be poured slowly
~ mo, iour cupfuls of boiling water and cooked
saul soft, and then drained. Then it should
gHled In butter and seasoned with little
49, When this Is done cupful of canned
"matoes should be added and all cooked
~sether until done
Inen there is another Italian r,cs dish.
wa aon requires the use of garlic. To make
sm S''' nrst take three tablespoonfuls of olive
" ~.,ad ana In this fry one Glove of garlic
MI raon mas been cut up in tiny pieces. Into
ana ana put one cupful of canned tomatoes or
+, ~ ~ eupiui or minced fresh tomatoes and
AZ an together To this add three cupfuls
s.us 1.er and bring to a boil. Then slowly
Sur IN one cupful of raw rice and boil all
~.e'her until the rice is tender.
LIE Extension Institute under whose
ss.. ssssp'ces the diet squad was held in this
rice> S'' 'A''' y" '"e '''' 'A''
TESTED USES OF RICE
IA are four recipes which the institute
Ns ed Hs.ed and which have been used by
rs.h squad, They are worth saving.
sn recipe is for five persons.
- s.iamed rice; ngredien,s-Two cupfuls
Il, noe rice or one cupful of broken rice
-. - cupfuls Of water; four teaspoonfuls of
TOUR teaspoonfdls Of fat
utections-Let the water boil Wash
~ ~ IN cold water. Drain. Put the
vst.s iat In the six cupfuls of boiling
~ q .nen put in the rice. Continually
49, Will IL starts to cook and then let
n hsNN very slowly without stirring When
4 ~ oooked Tor about ten minutes, wash
Dot ~. ~ NOT water. Then put It in another
enctSn tSn Two teaspoonfus OF fat and set in
IosSss pan containing hot water (use
Nj k. :, boiler If you havc> one). Set on
ehss,,o oi the stove and let steam, covered
,Iauptii the rice Is done.
NrSsoped rice and tomatoes: ingredients
oas.hs quarters cupful OF rice. one and
Satsr ~ p.easpoonfuls Of salt, haf cupful OF
.Isiiir.. 'nen some more sait. six cupfuIs OF
anrsS water, three-qua1ters cupfuI OF
as,,n wash the rice, drain y and then pour
I. 8 * ~ ,n'o the six cupfuls bf boiling water
Il NJ Sn u the one and one-haif teaspoonfull
4 e5s.H nave been added. Boil until the rics
4 xsSssS. nall done.which wilt be about fsfteer
lSss~s. Then drain the rice and arrang1
layers with tomatoes In I
~. baking dish Dot oyer the tomatoe,
o. fat Have the top layer oI
r'nkls with little salt and add
83sey (nalt cupful or more) to come
1en - ~ ric& Bake In over
4nlec I'll rice has sb'