The Fargo forum and daily republican., 1917-06-21
ADVOCATE RICE
SCONSERVATOR
OF OTHER FOODS
Is Equal of Potatoes at Dol:
lar a Bushel, Says
Bulletin
BROWN RICE NOW
ON THE MARKET
Either Brownor Polished
Kernel Has Many Uses
In Menu

The housewife who has tried therec-
lpes wherein rice has appeared in the
breadstuffs will greet rice not only as
a conservator of the wheat, but of the
potatoes also, says bulletin issued by
the division OF home economics. Uni
versity of Minnesota,
Do you know that one pound of rice
yields 1920 calories, or approximately
the same number as five and one-third
pounds Of potatoes? Or, IL the calorie
Is an unknown term, use this compari-
son: Rice at cents pound is equiv
alent to potatoes at 81 per bushel. At
the present price Of potatoes the house.
wife who keeps a ledger will find she
is writing therein the name of a friend
when she enters rice
The grocers now are introducing
brown rice. Brown rice is the whole
kernel which has more flavor than the
polished rice and provides more min
eral salts. In the polished rice the bran
layer has been removed, but the chief
foodstuff in either kind is starch.
Either the brown or the white rice may
be used as an entire substitute for po-
tatoes, and by seasoning the boiled rice
with butter and chopped parsley or
paprika. and serving with or without
meat gravy, we have a good substitute
for mashed potatoes. There follow
other proportions and directions for
using rice as vegetables:
Potatoes With Rioe No. 1. I
Prepare mashed potatoes. Fold in
proportion up to equal parts Of rice
and potato.
Potatoes With Rice No. 2.
Prepare riced potatoes. Combine
with boiled rice in proportions UP to
equal parts OF rice and potato.
.:ar Rice au Gratin.
2 cups boiled rice.
l cup blk
IN tablespoon butter.
level tablespoon flour.
II teaspoon salt.
X cup grated or sliced cheese.
paprika.
Melt butter. stir in flour with salt
and paprika. Add milk and let come to
boiling point. Remove from flame, add
cheese and stir until cheese is melted.
Pour over rice in baking dish. Cover
with bread crumbs and bits of butter.
Bake until crumbs are brown
Turkish Plat No. I.
II cup white or brown rice.
TX cup stewed tomato.
cup soup stock and
Y cup stewed tomato, strained.
3 tablespoons butter.
/ teaspoon salt.
Paprila.
Onion, or chopped pepper.
Heat tomatoes, or stock and tomato, |
% boiling. Add washed rice. boil five
Continue cooking in double |
boiler until rice Is tender-45 minutes |
o one hour. Stir in butter with
'ork.
Turkish Plat No. z.
Q cups boiled rice (white or brown).
cup stewed tomato.
2 to 3 tablespoons butter.
" teaspoon salt.
Paprilka.
Chopped onion or pepper.
Bread crumbs.
Cook tomatoes and seasoning to-
'ether. Add butter. Mix with rice. Ar
ange in baking pan in layers, using
read crumbs between the layers and
n top. Bake till crumbs are brown.
Conserving the supply Of grain has
present rival in preserving the supply !
t food that next winters larder may
q adequately provided for. Just now
resh asparagus is on the market. AS
aragus Is one of the most popular Of
he vegetables and it deserves this
avor. 1t is easy to prepare for the
able; its flavor is unusual, thus MAX
ng it attractive as a vegetable variant,
nd it is an excellent source Of certain
mineral substances which give it par
lcular food value. For this last rea-
on, also, 1t is a splendid vegetable to
ut up for winter use. The method of
aiming is very simple and sure.
Canning Asparagus.
First: To prepare asparagus for cam
ing select the stalks which are as
resh and tender as possible for the
uality OF the canned product must de-
end largely upon the quality of the
resh vegetable with which it started.
tut off the coarse butts, leaving as
1uch Of the whole stalks as possible.
crape off the small scales near the
otton OF the stalks to insure the re-
loval of sand and grit and wash care
lilly. Pack closely into clean Jars, II
ps up; add salt Zone teaspoonful to
he quart), adjust rubbers, fill to over
owing with boiling water and adjust
overs by screwing down loosely. Place
lrs on rack In awashboileran pour
4 warm water until ii reaches the
ubbers. Cook as minutes from the
me the water begins to boil, 1t having i
cen found that this length OF time
terilizes the asparagus so that 1t will
eep and makes the stalks tender with
ut overlooking them to the point of
lushiness.
If a pressure cooker is used, 80 min
tes at five pounds pressure will bring
ne same result When cooking is COM
leted lift the Jars down firmly, iYvert
} test the joints, and let stand until
DOL. If the covers or rubbers are de-
sctive and leaks are apparent. a. new
over and rubber may be adjusted and \
1A aSparaplls cooked long aun4Ych fO |