RICE IN MILK
Clean the rice as for boiling in water; and cook one-half cup of rice
with one and one-half cups of hot milk and one-half teaspoon of salt,
adding a few seeded or sultana raisins if desired. Serve hot like boiled
rice or press into small cups, cool and serve with cream and sugar.
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RICE CROQUETTES
2 cups chopped chicken 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika 1/8 teaspoon pepper 1 tablespoon chopped parsley 2 eggs bread crumbs Melt butter in saucepan; add flour and ad... Rice Croquettes
Separate two eggs; add to the yolks one cup of milk and a cup and a half of white flour; beat thoroughly, add a half teaspoonful of salt, a teaspoonful of baking powder and one cup of cold boiled rice; stir in the well-beaten whites, and bake in gem pans ... RICE CROQUETTES (AND LEMON SAUCE)
Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling water, until tender. The rice, when cooked and drained, should fill 3 cups. Prepare a cream sauce of 1 pint of milk, 3 heaping tablespoonfuls of flour and 2 tablespoons of butter and 2 egg y... RICE CROQUETTES, No. 1
Separate the white and yolk of one egg and reserve about half the yolk for coating the croquette. Beat the rest with the white. Mix with two cups of boiled or steamed rice and one-half teaspoon of salt, form into oblong croquettes or small balls. Mix the ... RICE CROQUETTES, No. 2
Put on with cold water one cup of rice, and let boil until tender. Drain, and mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt. About one tablespoon of flour may be added to hold the croquettes together. Beat the whites ... RICE CUSTARD
Beat four eggs light with one cup of sugar. Add one cup of cooked rice, two cups of sweet milk, juice and rind of one lemon, one-half teaspoon of cinnamon. Pour in pudding-pan and place in a pan filled with hot water; bake until firm in moderate oven. Ser... RICE CUSTARD
Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together slowly. Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all cook together a few minutes. Remove custard from the fire and pour over the stiffly-beaten whites of two eggs. Beat wel... RICE CUSTARD.
This is a very innocent and nutritive custard. Take two ounces of whole rice and boil it in three pints of milk until it thickens, then add half a pound of pounded sweet almonds, and sweeten to taste; a stick of cinnamon and a piece of lemon peel should b... RICE CUSTARDS
A quart of rich milk. Eight eggs. A quarter of a pound of powdered sugar. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces. A nutmeg. Boil the peach-leaves or kernels in the milk, and set it away to cool. When c... RICE CUTLETS
1/2 lb. Cold Meat--1 1/2d. 2 oz. Rice Pepper and Salt--1/2d. 1 Egg--1d. Bread Crumbs Hot Fat--1/2d. Total Cost--31/2 d. Time--5 Minutes Mince the meat finely; if there is any cold rice in the larder it will do; if not, boil some. Mix the r... RICE FRITTERS.
Boil half a pound of rice, in a small quantity of water, to a jelly; let it cool, and beat it up with six eggs, three spoonsful of flour, a little grated lemon peel, fry like fritters, either in butter or oil, and serve with white sugar sifted over them. ... RICE FRUIT TARTS.
For persons who dislike pastry, the following is an excellent way of preparing fruit. Boil in milk some whole rice till perfectly soft, sweeten with white sugar, and when nearly cold, line a dish with it, have ready some currants, raspberries, cherries, o... RICE GRIDDLE CAKES
1-1/3 cups corn meal 1-1/2 cups boiling water 3/4 cup milk 1 tablespoon shortening 1 tablespoon molasses 2/3 cup flour 1 teaspoon salt 4 teaspoons Dr. Price's Baking Powder Scald corn meal with boiling water; add milk, melted shortening and molasses; add ... RICE IN MILK
Clean the rice as for boiling in water; and cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt, adding a few seeded or sultana raisins if desired. Serve hot like boiled rice or press into small cups, cool and se... RICE KUGEL
Boil one cup of rice in water until done, then let it cool. In the meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup of powdered sugar, a little cinnamon, the grated peel of one lemon, the yolks of three eggs, adding one at a time; o... RICE MOUSSE WITH A COMPOTE OF MANDARINS
4 ounces of pistachio nuts 1 tablespoonful of gelatin 1 pint of water 1 pint of cream 1/2 pound of sugar 1 teaspoonful of almond extract 3 drops of green coloring Blanch the pistachio nuts and put them through a meat grind... RICE MUFFINS
Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough flour to make a stiff batter and lastly one tablespoon of melted butter. ... RICE MUFFINS
1 cup cold boiled rice. Yolk of egg and white beaten separately. 1 teaspoon sugar. 1/2 teaspoon salt. 1 cup sweet milk. 2 cups flour. 2 teaspoonfuls baking powder. Put the rice, yolk of egg, sugar and salt in a bowl and beat together; then add 1 teacup sw... RICE MUFFINS
2 cups stale bread crumbs 1-1/4 cups milk 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 eggs 1 tablespoon shortening Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add ... Rice Muffins
Separate two eggs, beat the yolks until light, and add one cup (a half pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of salt, and one and a half cups of corn meal; beat thoroughly, and stir in one cup of cold boiled rice; add a t... RICE PUDDING
To three cups of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a double boiler until quite soft. Beat the yolks of three eggs with three tablespoons of white sugar, add this just before taking it off the fire. Sti... RICE PUDDING
One of the simplest and cheapest of desserts depends partly on the quality of the ingredients used, but chiefly on the manner of making for its excellence. If prepared according to directions, you will have a pudding both rich and creamy. Use 1 quart of g... RICE PUDDING
4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow ove... RICE PUDDING
A quarter of a pound of grated stale bread. A quart of milk, boiled with two or three sticks of cinnamon, slightly broken. Eight eggs. A quarter of a pound of sugar. A little grated lemon-peel. Boil the milk with the cinnamon, strain it, and... RICE PUDDING. MRS. ELIZA DICKERSON.
Wash a small cup of rice, and put into a quart of milk; season to taste; add one cup of raisins, and set in oven three hours before dinner. When the mixture begins to brown on top, stir up from the bottom, repeating this until the pudding is done. If it... RICE SOUFLES.
Boil well some fine picked rice, in pure fresh milk, sweeten and flavour with a bay leaf, lemon peel, and a stick of cinnamon, all which must be taken out when the rice is done, then line with it a round dish, or souflé dish, have ready apples previously...