Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-04-11
pALATABLE DISHES
WITH RICE As BASIS

Tie ho.ne economics specialists of the
extension service ut the university have
tried cut the following recipes in which
rice may be used. and the civics COM
mite of the Klifa club have an exhibit
OF some of the things In the window Of
G. A. BARRIERS store.
BREAKFAST DISHES.
Shirred Eggs with Rice.-Line shall
low buttered baking dish with hot boiled
rice. Break six eggs and carefully drop
them into the rice. Cover with one cup
of white sauce, into which one-quarter
cup of grated cheese has been added. Set
baking dish in pan of hot water and cook
in a slow oven until the whites of the
eggs are jelly-lise.
Rice Omelet.-One cup of cold boiled
rice; turn over it one cup of warm milk I;
add tablespoon of salt and a dash of
pepper; mix thoroughly and add three
well beaten eggs. Put a tablespoon Of
butter in a hot frying pan and when it
boils pour in the omelet and set the pan
In a hot oven. AS soon as it is cooked
through fold double; turn out on a hot
dish and serve at once.
Rice Pancakes.-Two cups boiled rice,
four tablespoons flour. one egg, well beat
en- together. Fry on hot griddle using
syrup or honey.
DESSERTS
Plain Rice Puddng.-Wash one-half
cup rice; put in baking dish with four
cups of milk, one-half teaspoon salt, one
third cup of sugar, and grated rind of
one-half lemon or a few raisins. Bake
in slow oven three hours. stirring three
times during first hour to prevent rice
settling.
Glorified Rice Puddng.-Follow above
recipe. emitting lemon rind or raisins
and bake only two hours. When cold
beat in one-haf cup Tor more If you
wish) of whipped cream. Egg whites.
one or two, we'll beaten may be added
instead of cream and broken nut meats
may be stirred in or sprinkled on top;
or serve with spoonful of preserves
or jam on top.
Indian Rice Pudding.-Sweeten plain
rice pudding with molasses and add rails
ins.
Chocolate Rice Dessert.-Cook one
quarter cup well-washed rice in double
boiler with two cups milk. When rice
is soft, add one quarter teaspoon salt,
e-half tablespoon butter substitute
one third sugar. one-half square of choc
olate, one-half cup raisins and one tea
spoon vanilla. Cut and fold into mix
ture the stiffly whipped white Of one
egg. Whipped cream may be added or
served on top.
Pompadour Rice-To one cup of cold,
well-cooked rice add one cup Of whipped
cream (one-half a cup will do very
welD, one-half cup of chopped pine
apple and sugar to taste. Serve very
cold in glass dishes with cherry on
top. This is very good with preserved
ginger or with any fresh fruits. In using
very acid fruits, like strawberries. it
is better to serve fruit separately as a
sauce to be added to each individual
serving.
Prune and Rice Dessert.-Cook one
half cup rice in double boiler with one
and one-haif to two cups boiling, sailed
water. Add to 1t while warm one-half
tablespoon butter, one we'll beaten egg
yolk, two tablespoons sugar and one
teaspoon vanilla. Cool and spread a
layer on serving dish (Which may be set
in oven); cover with a layer Of stewed
prunes which have been stoned and
sweetened little. a little lemon Juice
may be added to prunes. Continue add
ing layers of rice and prlnes until rice
Is used. Cover with meringue Of one cgG
white and one tablespoon sugar. BrowE
in oven. Serve cold.
Rice Custard.-Soak one-nalf cup o.
cold cooked rice III n pint Of not rniik
until the grains are separate. add tbs
yoll.s of two eggs beaten with two table
spoons Of sugar, ona-qua-ter teaspoon
Of salt and one teaspoon Ut lemon ex'
tract. Bake to soft cvstard, then COW
er with merngue made with egg whites
ana four tablespoons of powdered sugar
Serve cold
Eica with pates.-Cooh one cup rice II
double bojler with two cups each Of mill
ana water. Add one-auarter cup sugar
and favor with lemon or vanilla Ado
teaspoon salt. Stone one cup dates, atev
Until tender with li:t.c water. Set as!d,
until cold. Turn rice out In oenteL o.
dish and pour dates around It. Serve witt
or without whirlpool cream. PrIncs, fig.
or rsizins may he used In place Of dates
WHAT YOlIn NOyD Will