Ashland weekly tidings. [volume] (Ashland, Or.) 1919-1924, 1921-07-13

Every housewife WHO is ntt reste'
the development and welfare o
the Pac fic eoas: will have purcnaseC
California rec during the past week.
g.,e campaign.
Rice deserves TO be more com
: monty used and better appreciated
on the Pacific coast, particularly tbs
California rice The average house
wife does not know or realize tc
what extent rice is grown in Cali
, fornia In all other sect ons OF the
world where rice is raised it forms
the principal diet OF all classes, rich
and poor alike. and the rice-eating
nations comprise at least Jne half
the population OF the world.
One reason rice is not more pop
lar in the average hOusehciG is be-
cause the housew fe does not under
stand how Is cook tins cereal so that
it is appetizing and palatabla. I'm
fortunately it is usually served in a
formless, sticky mass, neither appeal
ing TO the eye nor appetite But,
properly prepared, rice takes on .
different appearance; it VIII be dry.
each grain dist net, no appearance OF
+ sickness whatsoever. and will be
{ pleasing to the eye as well as TO
eat.
Important Method of Cooking Rice
This is really very easy method
for cooking rice and, prepared in this
manner, all the nutriment is retained
Starting California rice to cook in
boiling water makes it sticky. Salt
has tendency TO impair the flavor
so il is better to add it after the
rice is almost cooked Rice cooked
in this manner will be dry, each grain
distinct, and no tendency to sticki-
ness. II desired. the rice mva be
cooked in milk; however, 1t is really
more satisfactory to first cook lhe
rice in cold water. then add milk
for pudd ngs, etc. Old fashioned rice
pudding calls for ncOoked rice ana
milk, cooked in the oven. This is 4
very delicious pudding. When co)k-
ing rice in milk be sure the milk is
fresh Curdled rice pudding is
caused from using milk not fresh
enough, or because salt or frui, has
been added too soOD or because the
oyen is too hot
A delicate pudding in which rice
has cooked 10 a cream. requires a
slow oven, milk only day cid. no
salt, flavoring or fruit added until
the pudding is almcs: cooked
Boiled Calitirn'd Rice
Wash r.ce thoroughly in several
waters ma water is clear. Put in
sauceran, hslg | par. rice 10 ~
parts c)!l water, covrr closely and
arlns to the boiling p9'nt Let boil
rapidly about minutes. hon add
= tea'0, l sat =. each ,'ur 1f
uncooIcJ rice, reduce heat cover
closely ana let steam about :, min.
utes, o. I'M. rice is i"i,lcI and dry
DO not str 10: add mere wiicr and
keep closely covered.
Rice Mullins
one cup flour, y teaspoon salt.
l-3 cup sugar, teaspoons baking
powder, ! egg beaten, / cup milk. |
cup cooked California rice. table.
spoon beaten shortening. Sift first
four ingredients; add milk to the
beaten egg, then cooked rice. dry
ingrej ents and melted shortening.
Beat until smooth and bake in well
creased heated muffin pans in a
not oven about 20 minutes.
Rice Griddle Cakes
One cup flour. Y teaspoon salt
tablespoon sugar. teaspoons bak-
ing powder egg beaten, 1& cup
milk, ! cup cooked California rice
Sift first four ingredients; beat egg
add milk, then cooked r,re. and add
gradually dry ingredients, beating
to a smooth batter. Bake at once on
hot grlddle.
Rice Waffles
One cup flour, x teaspoon salt,
teaspoons baking powder, . eggs
beaten separately. / q cups milk,
cup cooked California rice. 2 table
spoons melted shortening. Sift first
three ingredients. Beat whites OF
eggs until stiff. the youlks until
creamy: add milk and cooked rice
to yolks and add gradually to dry
ingred .ents; mix we'll. and fold in
the stiffly beaten whites and the
|, shortening. Cook at once on a well
heated waffle iron.
Sweet California Rice Cakes
Two cups cooked CalifOrn "a rice