The Barre daily times. (Barre, Vt.) 1897-1959, 1920-12-13
Rice an Ideal FOOD.

| While nature has distributed values
so that no single article Of food pos
sesses all the qualities of a perfect ra-
tion, it has been more generous in its
| gift to rice than to many other foods
| Rice possesses them in greater degree
than the meat. cereal or vegetable com.
monty found on the average table, says
the Boston Herald,
Per pound, rice contains larger to-
tai amount of nutritive matter than
wheat or corn; 3.2l times as much as
ordinary beef and $40 times more than
potatoes. There is practically no wa
ter in rice as compared to the prepon-
derance of water. in most common vege
tables Potatoes, for example, are
three-fourths water.
One can go farther on rice than on
any other single article of food. To
this capacity for building endurance in
the human system is added the ease
with which it is digested. 1t takes rice
only one hour to digest, making the
slightest tax upon the system and leav
ing the digestive organs freer for work
upon other less easily digested foods.
Where rice is used as a regular food,
dyspepsia and other forms OF indiges-
ton rare are found.
1t Is the ideal complement for other
foods It's great advantages lies in the
fact that it can be used with all styles
of cooking, in any climate during any
season. It's chief ingredient is carbo.
hydrates, the element that provides
fuel for making human energy When
combined with the fats of beef, veal,
fowl or with the nitogrenous foods,
such as beans. peas or cheese. the re
suit is as perfectly balanced a meal as
il is possible TO secure. 1t adds greatly
to the nutritive value of soaps, stews
and dressings and embellishes many
fine dishes, especially oysters, CLAIMS,
crabs, shrimps and all fish.
For infants or invalids there is
nothing that lends itself better than
the curative. healing qualities Of rice,
possessed in greater degree than any
other cereal because of its ease of di-
gestiye and nerve building qualities.
Rice Recipes.
Rice wafrles-One cup Of cold boiled
rice pressed through a sieve. One cup
of -four, half teaspoonful of salt. a
tablespoonful of sugar, l Il teaspoonfuls
Of baking powder two eggs, heaping
teaspoonful of butter and sweet milk
enough to bind. First rub the butter
into the sugar, sift together flour, salt
and baking powder: add to the sugar
and butter, then add the yolks of eggs
and the rice. thin this with milk 10 the
Of cake batter, fold into IL
the beaten whites of the eggs. Have
waffle irons hot and carefully creased,
fill two-thirds full, close and turn when
brown.
Stuffed beef heart-Wash heart, re-
move the veins and arteries Stuff with
dressing made with rice, sew or tie.
Roll in flour, sprinkle with salt and
brown in hot fat Place in casserole, |
add water TO half cover and cook slow.
" two hours Turn once or twice dur /
ing cooking. When done, thicken liz /
uor and season for gravy.
Rice and meat croquettes-One cup
ful boiled rice, one cup finely chopped .
meat of any kind, half a teaspoonful /
salt, little pepper, a pinch Of cayenne
pepper, one Tablespoonful butter, half 4
: cup Of milk and two eggs. Put the .
mix on TO boil, add the meat, rice and 4
seasoning; when il boils well add the I
beaten egg; stir il one minute and let |
ii cool. Shape into rolls, dip into white
Of egg and cracker crumbs and fry in
deep fat.
Rice with Tomatoes Wash a cup of
rice, dry on stove, fry in one table
spoonful of hot lard and when light