Arizona republican., 1918-03-05

Will 1lnl9n swelling without burn ing. If gas stove is used. turn the gas low and put an asbestos mat under the kettle. Cook in a covered vessel
 Steamed Rice - To one pint of washed rice add one pint of water and one-half teaspoon of salt Place in a covered steamer and cook with live steam for one hour. Stir and take up with fork to prevent gummy and lumpy appearance. Never stir rice with a spoon.
 A Good Mixer
 Rice has little individual taste and takes on the flavor of the dish with which 1t is combined Whether freshly cooked or left over, it can be mixed with the other ingredients in bread making in proportions vary ing from 50-50 ratio in cornbread and two-to-two ratio in wheat bread down to the few leftover grains that should be dropped in somewhere. Don't be afraid to. use coked rice in any kind of bread you are making. One part rice flour to three parts wheat flour makes a loaf of fine texture similar in appear ance to the all-wheat loaf House. keepers, however, need not wait for rice flour to be manufactured. All they have to do is to combine one- third of steamed rice, well mashed. with two- thirds of wheat flour, made up according to the usual formula for white bread.
 Louisiana Rice Corn Bread-Rice improves either plain cornbread or cornbread made with eggs and milk. Use it an both. Cornbread made with eggs and milk is rich in protein and makes a good meaf served with a little gravy. This recipe from Louis jana is not extravagant for the housekeeper who has an abundance of eggs and milk.
 eggs, l pint milk, F cups cold boiled rice, 11a cups cornmeal, ? tablespoons melted fat. 1 teaspoon salt, 1 teaspoon baking powder.
 Beat eggs very light: add ingre- dients in order named; beat hard and bake in shallow greased pan in hot oven.
 Cornmea and Rice Waffles-Mix together half cup of cornmeal, a half cup of flour, cup of boiled rice, a teaspoon of salt, a teaspoon of baking powder, tablespoon melted fat, two beaten eggs, and a pint of milk. Beat well and bake in we'll creased hot waffle irons.
 Rice Gems-One egg, one cup milk, one cup cold boiled rice, one cup flour or ee-fourths cup of corn meal, one teaspoon salt. one teaspoon baking powder, one tablespoon of melted fat. Bake in greased hot gem pans.
 Rice Batter Cakes-Add to one cur of cooked rice a beaten egg. one-half cup of milk, one teaspoon fat, enough flour to make it hold together and one-h half teaspoon baking powder Cook on griddle and serve with syrup.
 A Meat -Stretcher
 Many recipes for combinations oi rice and meat have come to us from those parts of Europe where mea, is used mostly for the flavor it gives other foods. In our efforts to cut meat consumption rice becomes in teresting as the most useful meat stretcher. It can be used freshly cooked or as a leftover. In its many varieties Pilaf is most popular among the Oriental people and is frequently served at dinner as tn, principal dish.
 PiIaf with Chicken-Pilaf is prac tically rice cooked in meat stock unti the broth is absorbed. This brotl or stock can be made from meat chicken, turkey or game. small fat chicken, cups rice stick cinnamon, salt and pepper tt | taste.
 Boil the chicken in a small amour | of water until rich broth is formed | Strain through a colander add tn rice to the broth, also the cinnamon and. after seasoning it to taste, cool over strong fire until all the wate is evaporated.
 PiIaf with Tomatoes-Among tn different flavors and dressings used t
 give variety to this national dish
 tomato is generally the most ac
 ceptable.
 , cups stock, cups rice, 1 smal
 onion, ripe Cor 6 tablespoon
 canned) tomatoes, salt and pepper t
 taste.
 Chop the onion very fine and hea
 in part of the fat until pink. Plac
 in a deep vessel, add the juice {
 the tomatoes, also the broth and tn
 rice, which must be well washe'
 Season to taste and boil until done
 pour over the whole the heated fa
 and place the vessel in moderatel
 hot oven for 10 to 15 minutes. | Rice Stew Wash a knuckle (
 beef and place in three quarts (
 cold water for an hour. Put it C 2 the stove and let it gradually hea
 then simmer for two hours. An scum rising when it first begins , boil should be skinned off. Prepal one half cup each of chopped onion
 carrots, cabbage, tomatoes, on'
 fourth cup of turnip. three cloves, 7 pinch of cayenne, black pepper ar ! one and one-half teaspoons of sa } Add these to the simmering mei and let boil for one hour: then add cup of rice and bay leaf. Bo stirring occasionally until the rice l cooked. When the kettle is close
 covered there is little need of adj
 ing water. Add boiling water needed.
 l Boiled Chicken with Rice-This l the favorite of all combination : Uusually in the south the chickt is cooked separately and the gray served with the rice at the table. This recipe describes the metht of cooking rice with chicken broth: 1 cup rice, l egg. a fowl suitab for boiling, salt and pepper, gratt l cheese.
 Cut up the fowl and boil until it ? tender. Wash the rice and blanch by letting it come to a boil and co : a few minutes in salted water. Fini
 cooking it in the broth from the boil . oh nr l will be mushy. Add the broth lit 1 at a time to be sure the rice is I too wet when it is done. Season wi 0 cheese if desired and add the egg VI y to bind it just as it is taken from {
 fire. Serve as border around t
 fowl.
 : Rice with Chicken GibIets = As a follow up dish. prepare bro Q hY cooking together the gihlcts. ne,