Every evening, Wilmington daily commercial., 1922-02-06
NllERE Is. no need to prove tho
fart TINT rice ia wholesome O.

JutS SIANDDl VT
-llERE Is. no need To prove tho
fact that rice Is wholesome.
= Especially the uncoated sort is
urged on us by doctors and by
dieteticlans.
We Occidcntals. however, de-
mand n variety OF flavor in the
food we eat. We will not. like the
Oriental. be content day after day
with n bowl of plain boiled rice,
no matter how wholesome IL may
be. Therefore the whole point for
the American housewife is TO learn
Go serve rice in different ways so
that it's flavor will always be tempt
ing.
Tomato forms one of the easiest
and best additional flavors to rice.
Where tomato is there may also
always be suspicion OF onion, un-
less you or someone in your fam
lily really dislikes this flavor.
Tomatoes may be stewed with
the onion and then strained and
thickenod into a Tomato sauce. Or
the stewed or canned tomato in
which a chopped onion or two have
been cooked, may be poured un-
strained into the rice.
Here are two other recipes for
combining rice with vegetables TO
give Il additional flavor:
Cabbage with Rice.
Boil a head OF cabbage until
tender. drain and cut ont the heart
and center. hll i'm the opening
with a cup ~ hot boiled rice. which
has been highly seasoned with
salt. pepper and butter: pour over
all cream sauce. This makes an
excellent cold weather dish when
tho meat course IS light.
Peppers and Rice.
Three large green peppers. three
onions. quarter pound dry salt
pork. two cups cooked rice, one
can tomato soup. equal amount Of
water. one tablespoon -four. Cook
peppers. pork and onions together
until slightly Drowned. Then mix
peppers. pork. onions and rice to-
eether and thicken with table
spoon Of -four. Mix thoroughly
with other ingredients. Sprinkle
with bread crumbs and bake in
oven one hour.
Riccd shrimp.
Boil rice Southern style. While
still warm press into cups two
thirds full When cold remove
from cup; dip into beaten yolks
OF eggs and then in bread crumbs !;
place these on a baking tin and let
brown In a hot oven. Fry a
minced onion in a tablespoon of
butter. when lightly brown add n
heaping tablespoon Of -four. brown.
and add pint OF milk. stir until
thickened and season with %lt an 4
pepper. Place the egged rice balls
on a deep platter. Add (scatter.
ing them around the balls) a cur
of shrimp already cooked and
cleaned or can OF prepared shrimp
made hot. Pour over them tho
gravy and serve.
Kice Stewed I'm Stock.
Put a tablespoon Of butter into
stew-pan; when IL is hot. add q
tablespoon OF minced onion and
when this Is slightly colored stil
In two-thirGs of a teacup OF
washed rice. unoooked. Stil
quickly over a brisk fire until the
rice assumes a slight tinge Of yell
low; add three teacups OF good
stock; season with pepper anC
salt: allow 20 simmer slowly until
the rice Is well cooked: add two
tablespoons of grated cheese; stil
well. and serve as a vegetable with
or without a brown gravy as pre-
ferred.
Rice and Cheese.
Look over and wash two teacup
of rice: boil until tender: season
with butter. pepper. and salt; adj
a teacup of cold roast lamb. han
or veal. and two tablespoons o
grated cheese; stir. until vel
mixed. and serve. or cover the to-
Of the dish with grated cheese. Sc
IN the oven a moment 10 melt an
slightly color the cheese and the
serve.
Rice and Peach Pudding.
Boil some rice. drain, add jus
enough boiling milk TO cover, an
let u simmer in double boiler un
III the milk is absorbed. Stir int
Il sugar 20 taste, and one ounc
OF butter. When hot, stir /
quickly two beaten eggs. Butte
a pudding dish; cover the bottoT
with bread crumbs. Put in a laye
Of rice half an inch deep; then
layer of canned peaches. sprinkl
with sugar. then begin with al
other layer OF rice; cover wit
another OF peaches and sugar, an
so on until the dish is filled. finisf
Ing with a layer OF rice. Bake I
moderately-quick oven fifteen q
twenty minutes. Serve with juiC
from the peaches.
Rice Meat Loaf.
Two cups chopped leftover mu
ton. half cup thickened grav,
two and a half cups boiled ric