Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-09-04
HOMEMAKERS COLUMN.
Correspondence ON topics Of interest to the ladies'
% solicited. Address: Editor HoNuNAK1Rs'

Correspondence ON topics Of interest to the ladies
% solicited. Address: Editor HoHNAKIRs'
Column. Oxford Democrat. South Paris. Ne
The Cookery Of Rice
Rice contains in 100 parts: so pro-
teip, A ash, 8 fat, 100 carbohydrates,
1913 water.
Rico will absorb In cooking from two
and q half to four times Its bulk Of
liquid. The quantity depends On the
age Of the rice (dryness) and the kind OF
liquid. More milk, broth or tomato
puree will be absorbed than water.
Rice IL deficient In protein, fat and
flavor; to make dish Of rice In itself q
we'll balanced meal, protein, fat and
flavor must be added. For protein, add
milk, cheese, eggs, leftover bits Of
sausage, dried beef, ham, tongue or
chicken livers; for fat, add clarified
chicken or bacon fat, vegetable oil or
beef marrow; for flavor, use mushrooms,
(fresh or dried), tomatoes, green or red
peppers, paprika, onion, parsley or broth
made Of leftover fowl, beef, veal, lamb
or meat extract. Peanut butter adds
protein, fat and flavor. For sweet
dishes, combine rice with milk, eggs,
canned and preserved fruits, fruit jelly,
marmalade or sugar.
TO BLANCH OR CLEAN RICE FOR COOKING
Set the rice in, at least, four times Its
bulk of cold water over Q quick fire, and
let heat quickly to the boiling point,
stirring meanwhile with fork. Let
boil rapidly two minutes, drain and rinse
in cold water on sieve. Then set to
cook in boiling liquid.
HOW TO BOIL RICE SERVED AS A vEaE.
TABLE
When properly boiled, rice should be
snowy white, perfectly dry and smooth,
and every grain separate and distinct.
To attain this end, put quart of water
on the fire and let II boil, with a tea
spoonful of salt. Blanch a cup of rice
in cold water. When the sailed water
commences to boil, add the rice. Stir
occasionally and gently with wooden
spoon. The boiling water will toss the
grains of rice, and prevent them from
clinging together. As soon as the grains
commence to soften, do not, under any
circumstances, stir or touch the rice
again. Let 1t continue to boil rapidly
for about twenty minutes, or until the
grains begin to swell and thickeh. This
is easily ascertained by touching one of
the grains with the finger. When 1t has
reached this stage, take the cover of,
pour off the water and set the pot in the
oven, 80 that the rice may swell. Let 1t
stand in the oven about ten minutes.
Do not let 1t brown, but simply dry.
Serve, plain or with fine chopped parsley,
with meats or fish.
SWISS RICE
Chop fine an onion of medium size
and two ounces of beef marrow; heat q
tablespoonful of fat in saucepan, and
in 1t cook the onion and marrow until OF
light golden color, stirring constantly
meanwhile. Add four ounces (balf a
cup) of blanched rice and stir until
colored slightly, then pour on gradually
two cups of hot broth. Season with
half tesspoonful of paprika. Mix all
together thoroughly, cover and let cook
thirty. five minutes in double boiler OF
on an asbestos mat. Add two ounces oil
grated Swiss cheese, and mix lightly
Serve In deep dish.
sAvoRY RICE WITH SAUSAGE leftover,
Blanch half cup of rice. Heat two
tablespoonfuls of vegetable oil or clari
fed chicken fat, in the upper part of 9
double boiier; set the dish directly over
the fire and in 1t stir and cook q small
onion, cut In shreds; stir and let cook
until the onion is slightly yellowed, ther
add the rice. Stir and cook until the rice
has taken up the fat, then add two cups
of hot broth, half a teaspoonful of sail
and dash of paprika and let cook over
hot water until the rice is tender. More
broth may be needed. Have ready two
or three cooked sausage links (eft ovei
from previous meaD; remove the out
side skin and out in thin, even slices
sprinkle these over the rice and lift til.
rice gently with two forks to mix the
slices evenly through the rice. Serve
very hot.
TURKISH PLAT
Blanch half cup of rice; let cook II
one cup, each, of broth and tomato puret
Cooked tomatoes pressed through 8
sieve) seasoned with half teaspoonful
each, of salt and paprika until nesrl!
tender; add one.fourth cup of vege
table oil or clarified fat, and finish cook
ing.
RICE WITH CHEESE SAUCE
Blanch half cup of rice; add one cul
of boiling water Tor broth from left.ove
meat favored with celery, onion an(
parsley, half cup of tomato puree ane
half a teaspoonful of salt. Let cool
until the rice is tender and the liquid il
absorbed, For the sauce, cook twt
tablespoonful of -four in two table
spoonfuls of hot chicken fat or vege
table oil; add one-fourth tesspoonful
each, of salt and pepper and one cup o
skinned milk and let cook until boil
ing. Add half q cup of grated cheese
and, when melted, serve with the rice a
the main dish at luncheon or supper.
RICE cMELET
Put one tablespoonful of fat into ho
lomelet pan, allowing it to spread owe
the surface. Beat the white and yolk o
an egg, separately, until very light. II
1.-The yolk add one tablespoonful of milk
lone. half teaspoonful OF salt and on
cup of boiled rice; mix thoroughly, thel
fold in the egg-white, and pour into th
omelet pan. Let cook In q moderat
oven until "set" throughout; fold ant
turn upon hot platter. For NOR
hearty dish, use two eggs.
CURRIED RICE
Blanch half cup of rice; add one cul
and half of boiling water or broth ant
half teaspoonful of salt; cover tn
whole close, and let cook directly owe
the fire until the liquid is nearly alb
sorbed, then add two tablespoonfuls o
oleomargarine, creamed and mixed will
one teaspoonful of curry powder. Will
two forks lift the rice, to mix the curr.
and oleomargsrine evenly through 1t
Cover again and draw to cooler part o
the range to finish cooking. IT desired
cook peeled onion In the rice and re
move before serving.
RICE WITH CABBAGE AND CHEESE
Cut two or three slices of bacon init
small squares; add q cup of chopped
cabbage, cover, and let steam half al
hour over . slack fire. To the bacoI
and cabbage, add half cup of blanchet
rice, half tesspoonful Of salt, half. ,
teaspoonful of paprika and two cups o
hot broth or boiling water; let cook IN
til the rice Is tender, adding more liquit
as needed. Turn into hot serving dish
act tablespoonful of oleomargarine II
the centre and sprinkle generously Will