The Birmingham age-herald., 1918-06-06
DON'T SELL OLD BOOSTERS FOR A SONG--CAN THEM
RICE AS YOU LIKE IT BEST

You need not tire of rice for it can be served in so many different ways.
 As breakfast cereal, served hot or cold with top milk or with fruit is dc licious
 As starchy vegetable it can take the place of bread. Serve it hot, but tered, or with gravy. It is especially good with chicken.
 In soup making-for thickening use the water in which rice cooked. Cooked rise is also an addition to soup.
 In breads. use it in quick breads or Victory bread.
 Instead of bread crumbs in scallored dishes. for 1oaves or stuffing.
 For desserts. You can make good and nutritious rice desserts. Let rice dishes find their way to your table soften.
 ART OF COOKING RICE
 Southern people. who use more rice than the other people of the United States, have many good methods of cooking it. They will tell you that rice when well cooked has each grain well swollen but separate from every other grain.
 To Boil Rice Southern Sty1e--Have a quart of water boiling rapidly. Add d level teaspoon of salt Wash cup of rice carefully and add 1t a little at time. slowly so that the boiling does not stop. Boil for about 20 min- utes or until a grain taken between tha fin m fc in through colander and pour little hot water through the rice to sep arate the grains Cover with a cloth and set in a warm place on the stove for about 10 minutes to allow the grains to swell, or place it in the up- per part of double boiler over hot water. cover and allow to steam. If you cook rice in this way the water in which the rice is cooked should be saved. as much starchy material is left in It. Use it for thickening soups. One cup of raw rice makes four cups of boiled rice.
 Other Ways to Cook Rice-Some peo- prefer to cook rice in double boiler so that none of the food material is lost. If you cook rice in this way, use only two and one-half or three cups of water to one cup of rice. Have the water boiling in the upper part of the double boiler. add a teaspoon of salt and cup of wGi-washed rice, Cover and allow to cook over water until the grains are soft. When rice ss cooked in this way, the product is more moist than when cooked south ern style. so when used In sealloped dishes or in breads less liquid is re- quired.
 Rice Cooked in Milk-If you havo plenty of skim milk. try this way Use four or four and one-half cups of milk to one cup of rice. Add the rice to the hot salted milk and cook until the milk is absorbed and the grains soft The milk greatly increases the food value of the q sh
 Rice prepared in any of these ways may be used for making many dishes. IN PLACE OF BREAD CRUMBS
 As a lasts for scalloped dishes cooked rice may be combined with vegetables, meat, fish, cheese or nuts to make dishes that may serve aC- csptably as the main part of meal. Try this oyster scallop:
 Oyster Scallop-Three cups cooked rice, one pint fresh oysters one cup chopped celery, one cup milk. one ta- blespoon cornstarch one tablespoon fat. one-half teaspoon salt, one-eighth teaspoon pepper.
 Make white sauce by melting the fat, tin ing in the cor oinstarch, salt and pepper. then adding he milk Str over the lire until thickened. Arrange in n baking dish alternate layers of rice oysters. celery and white sauc until the dish is nearly fall. Let layer of rice cover Inc top. Bake for 20 minutes in a moderate oven
 As Stuffing for Peppers and To- matoes-Rice mixed with seasonings and little minced meat. ground nuts, or grated cheese makes a good stuff ing for tomatoes or green peppers
 As Stuffing for Meats-Try stuffing chicken or fish with rice. A stuffed steak is also good.
 Stuffed Steak--1 pound round steak cups boiled rice, salt. tablespoons chopped parsley. l teaspoon onion juice, paprilSa.
 Blend the rice with the seasoning Pound the steak until thin. Spread the steak with layer of the rice stuff fling about B of an inch thick Roll and tie in shape or fasten with skew CTS. Put in a covered pan with enough water to keep from burning and cook in the oven for 30 minutes. Take off the cover and brown before removing from the oven. Thicken the stock left in the pan for gravy. Or. if preferred. make individual servings. Cut a g. inch square of steak, place table, spoon of the dressing in the center roll the steak around 1t and fasten Place in pan with little water and cook as the roast was cooked These are very good served with a tomato sauce
 Meat Substitute Isoaf--1 cup cooked salted rice. cup crushed peanuts, 1 egg, l cup cottage cheese, tahie- spoons chopped onion cooked until soft In 1s cup water. tablespoon fat, 4 teaspoon pepper. 1 teaspoon salt.
 Make Into loaf and bake. Serve hot with tomato sauce.
 OTHER HEARTY DISHES
 Rice Souffle.-Delicious for break Iast dish' eggs, cup cooked rice, l cup medium white sauce
 Beat the yolks and add to the white sauce made as in the oyster Scallop. Add the boiled rico. Beat whites very