The citizen. [volume] (Berea, Ky.) 1899-1958, 1921-04-14

~ u basis for ScnllOpcd aud stewed
dishes substantial enough To- be used
ns the main course of meal, rice IL
excellent Relatively small amounts
NJ come of the higher priced foods can
IN this way he made to 80 further.
Many attractive salads can he made
by combining cooked rice with left
over portions Of fish, meat or vege-
tables.
Rice desserts have long been stand
byS in the American household, but
new ones are constantly being added
~ the list Somc of the simplest rice
desserts nrc best aud are particularly
good for children. For example, either
hot or cold bottled rice is very good
served with belly lam. or mnrmnlade.
maple syrup or cinnamon aud sugar.
or II sauce of fresh, crushed fruits
The following recipes for cooking
rice have been tested IN the expert
mental kitchen Of the United states
Department Of Agriculture
Boiled Rice.
curful rirc water
= or . quarts uNlllUs N'afl''Niui raiN
Wash the rice through several wa
tiers. until all the lo0S. starch Is re-
moved. aud drain Il. Have the boil
ing water raltrd ready In a deep
saucepan, slowly drop In the rice. aud
allow IL to boil rapidly for about II or
20 minutes or until II grain pressed
between the thumb aud finger Is en-
tirelN soft IN order to prevent II
from sticking 10 M" pan, lit the rice.
II necessary from time To time with
u fork. bur io not stir it, Tor stirring
is likely 80 break the grains When
sufficiently cooked turn the rice into
n ,olaudcr ur slew and after the wa
ter has drn'urd ur cover with cloth
and set over % pan 81 hot water on the
back of the stove or In the oven, or
turn The rice into n shallow pan cover
with lii uul place II iu a warm
oven for short time. Treated In This
way the grains swell aud are kept
separate
Cream OF Celery Soup With Rice.
u
AHIarHgls OF
/. .upDl r.. traspoouful onion
quart cold water Juf,"
Tablespoonful, bat t'aspupufuls salt
ter. drIIIuF4 or tyaspuuuful pep
other preferred rat per
table spoonful 1 quart milk
Cut the celery or asparagus Ia half.
inch pieces touk the rice and celery
or asparagus Ia the water until both
are tender Press them through a
coluudrr and add the fat. the season
iug, and the milk, aud ryhcaL This
Will make i've or sin average s"ry-
ingS
Oysters soalloped With Rice.
J cupfIls cooked rice l cupfIl milk
/ pint fresh oysters tab spoonfuls
,upful chopped npur
celery y tcaSpoonful salt
, tablcspooufuls but q. teaspoonful pep
ter OF other fat per
Place alternate layers Of rice. oys-
tiers. and celery In baking dish and
pour O.er them smooth white sauce
made 10y melting the butter and stir
ring in the milk the nour, the salt.
and the pepper Bake FOR - minutes.
This viii make eight or ten average
servings
Savory Rice omele,,e.
3 esgs table spoonfuls
.. rurfll cook 81 rice minced nam or
q. cupfal milk leftover fried
I Tablespoonful but bacon
ter or other fat q traEpUoUful salt
. t.ssunoutaI chopped 4. tcsspoouful pep
parsley. per.
Beat the whites uud IA" yolks of
the eggs separately MIA all the in
gradients, folding iu the whites Of eggs
last Pour the mixture into hot.
well CREASED frying pan. and when IL
is brown. fold it over with n flexible
bladcd knife Turn the omelette out
ON warm platter and serve imme-
diately
Rice and Tuna Fish or Salmon Salad.
Remove the bones and skin from a
can Of salmon or tuna fish. and mince
II finely. Add an equal quantity OF
cold boiled rice. and season the mix
ture with salt, pepper, and vinegar.
Stir in enough boiled salad dressing
to molstcn It and set 1t away for a
while in cool place When ready
to srye, add little crisp celery fine
ly cut, and shape the salad In molds
with cold water.