San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-01-29
inexpensive Food Used
to Make Numerous
Tasty Dishes.
By ANNA HOLT
Director White House Rice kitchens.


ey. And when they compare the g.
| per cent of water in potatoes with
the IL per cent of water in rice, the
IL per cent of carbohydrates that is
| the potatoes share of this important
element with the 20 per cent Of
carbohydrates in rice, they are not
long in deciding on "rice and gravy" in
place of the usual potatoes and
gravy"
And their tables gain from the
change. Fresh milled and packaged
rice has a flavor, a flavor of fresh
ness that is very agreeable TO the
palate and which combines with the
flavor of the gravy to make a sub
stantial dish fit for presidents OF
kings.
INEXPENSIVE DISH.
Nor is the saving confined TO the
water and carbohydrate contents. Rice
is one of the cheapest as well as one
Of the most nutritious foods.
One-third of a pound will give lib
eral servings TO five people and at
10 cents, this makes n cost of / cent
for each helping, which is small cost
indeed for a course that combines
vegetable and cereal with such de-
lightful results.
Cooking rice is a simple procedure
but there's a certain kink TO it, a
certain routine and care for details
that must be followed to get best
results. Newly fledged housekeepers
do not always know this and often
times ! meet experienced housewives,
otherwise good cooks who tell me
they do not cook rice because they
cannot cook it as they know il should
be-white and fluffy with each grain
standing apart.
FLUFFY FOOD.
First be sure Of your rice. Only
a very few varieties will cook up
light and fluffy. Choose a rice that
is specially packed with this in mind.
Examine the knocked grains care
fully TO see il they are clear pearly-
white, with little or no appearance
of starchiness. Be sure they are
whole, unbroken grains-only such
/ rice can be expected to cook into the
/ pure, white fluffy product you should
serve when you serve rice.
The next step is to have the water
boiling, not just bubbling, but really
/ boiling. Every drop Of it in rapid
motion and be sure there is plenty
of water. A quart or more to a cup
/ of rice is not too much.
Salt 10 the extent Of a tablespoon
may be added TO season the rice as
it cooks.
With the water boiling furiously
add the nice gradually, just a little
at a time 50 that the boiling never
stops for an instant. When all of
the rice is in, let it boil for IL or
20 minutes, adding more boiling
water, if necessary, as the rice ex-
psnds.
TEST GRAINS.
Test the grains with a spoon, they
should be soft but firm clear through
When sufficiently cooked, pour out
into colander and allow the water
TO thoroughly drain. This water is
| fine for soup stock, it contains very
important food elements that should
be retained.
After thoroughly draining, the
colsnder can be placed in n deep pan
and placed on the back of the stove
TO dry or better still put into o warm
oven for the same purpose. During
the drying il can be gently stirred
70 bring fresh moisture to the top
Of the colander.
The resulting product Of this meth
od is bowl Of fluffy white rice,
every grain standing apart-a cul-
mary triumph not difficult 10 achieve
| and abundantly worth while for the
housewife who is not content with
anything save perfection in every food
I she serves.
BOILED RICE.
Boiled rice, prepared ar ! have su--
I gested. forms a base for innumerahle
delightful and delicious dishes. IIav-
ing only a very delicate flavor Of
It's own, rice absorbs and intcnsific4
the flavors 81 other foods with which
! II is cooked and in such capacity
becomes a valuable helper in working
! cut economical and delicious memo.
for every meal.
Here are a couple Of especially
nice dishes, one a fish and rice salad
that is substantial enough 70 form the
best part of luncheon Other
an unusually delightful edition Of an
old favorife rice pudding.
SALMON SALAD.
2 cups boiled rice.
] can salmon or tuna feb.
] cup boiled salad dressing.
IL cup crisp celery.
! head Of lettuce.
Remove bones and skin from salmon
or tuna fish, mince finely; add rice
1 and season with salt. pepper and
vinegar. Stir in salad dressing 10
moisten, and sct away for a while
in cool place. When ready 10 serve
add chopped celery; shape the salad
in molds moiEtened with cold water.
Turn on bed Of lettuce leaves and
II desired garnish with stuffed olives
cut lengtbwise.
RICE PUDDING.
II cup rice.
quart milk.
3 tablespoons sugar.
/ cup seedleks raisins.
Wash The rice in cold water, put in
with milk in baking disb, add sugar
aud raisius. Cook in oven until rice
seems 70 come 10 top stirring down
the crust two or three times. Serve
cold. II carefully made this pudding
~ creamy, not thick. II too thick
you have cooked it too long.