Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-09-19
ACKNOWLEDGEMENTS
Ways Of Using
Rice
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There are few food materials which
serve more purposes than rice. 1t Is
used NJ a breakfast cereal, as q thick
enlng for soups. as a vegetable. as an
ingredient Of made Dishes in which
II may appear In combination with
meat, fish, eggs, cheese, or vegetables.
and sweetened and favored In va.
rious ways as 4 dessert. The Office Of
Home Economies OF the Department
fas been studying the food value OF
rice prepared in various ways. and
housekeepers can perhaps use II with
better understanding Of its advan-
tages il they consider some Of The re-
suits Of these studies. f
In and Of itself, rice is mild and
pleasant favored cereal, which, when
properly cooked, furnishes the body
with an abundance OF easily digested
starch. and this explains why orien-
tails can use It as the staff OF lfsp
irsteaiOf bread, and why 1t may be
substituted for wheat or corn or oat-
meal az . breakfast cereal. Many per.
sons think it also may be substituted
for potatoes as q milk favored yege-
table. This IL q natural superstition,
slnce abortion OF cooked rice furnish
Is the bpdy with about the same guam
tity OF 4nergy producing starch as a
portionAof potatoes. Potatoes. howev.
er. llk0i most vegetables, differ from
cereal Dods in the character and com.
binati0A Of the mineral matters and
acids t&ey contain, which play an i'm.
p3rtank part in nourishing the body
and keeping II in good Working order.
This MEAN that Trey are not exactly
substitHtes for cle another, and that
tie ooiamoa custom of provld ng fri ls
and vegetables as we generally do as a
Fart omeals made up Of considers.
be Ont Of foods prepared fronicer.
cal grains is commendahlc one It
foiloul ,that when rice ia used like Tie
POTATOES the principle starchy food Of
tie m6el, one should be careful to use
fruits aud vegetables eenerously-a
custoH which is in accord with the
traditions Of good housekeepers.
Ideas differ as to what is the best
way Of cooking rice. but probably the
most generally accepted standard Is
10 hare all the grains distinct. Rice
e0okea in this way is often described
~ southern STYLE" although it is by
no means confined to the Southern
states 1t may be prepared as follows:
10 q quart of rapidly boiling water
contai4ing two level teaspoonfuls of
solt. Z cupful of thoroughly washed
rice it added so slowly that the boiling
i, mott stepped No stirring is permit,
ted, the rice being kept from sticking
to the kettle by the rapid boiling
About 20 minutes cooking is needed
WhenHthe rice is soft the water Is
poured off from 1t and it is covered
with 4 cloth and placed in a warm
part o. the stove 80 that its grains
will swell. Some cooks. before cover
Ing the rice with cloth, turn it into
4 strainer and pour over it about q
Quart OF hot water to remove the
starchy material on the outside Of the
grain.
The water poured off from cooked
rice contains certain amount of fool
material, principally starch, and this
my he boiled down and used in max
ing soup. It will thicken the soup a.
would cornstarch or flour. Another
way to prevent waste is to cook rice
In a double boiler in only so much wa
Ger as it will absorb while softening
When so cooked about three cupfuls
CT water. and one level tenspoonfu
OF salt are allowed for a cupful of rice
II the rice Is not stirred while 1t il
cooking. it will be not unattractiye II
appearance, although the grains viii
not In absolutely dry and separate. 4
uUIc bdNUly ulcb may NC sHduC Wy SUI
stituting meat broth and strained to
mato Juice FOR the water.
The food value of rice may be In
creased by using milk instead OF wac
In preparing it. This has no special ad
vantage 10 families where milk mus
be economically used but where Their
~ a large amount of skim milk whicl
might otherwise be thrown away 1t i
worth considering. II rico is cooked Il
an uncovered double boiler 1t can b.
made 70 absorb at least six times 1t
volume. OF skim milk. BY this mean
the pr0tein Of the dish is greatly in
cfeaseH In the following recipe tn
einouM OF protein supplied by tn
slim milk is equal to more than tina
IN pound Of round Of beef withou
bone. il.
One,tdeful Of rice, 6 cupfuls Of ski
milk. 3 teaspoonfuls OF salt.
Wash the rice thoroughly. Cook i
an uncovered double boiler till all tn
milk is absorbed. which will take a
least an hour. This nutritious dish ca
te made sayory as well BY adding I