A text-book of cooking

From your knowledge of the effect of intense heat upon milk, explain why Cream of Rice Pudding should be baked in a slow oven. What change in quantity takes place in the milk of this pudding during long cooking ? What change in quantity takes place in the rice during long cooking ? From this explain why so much milk when combined with a little rice forms a solid mixture. What is the price per pint of thin cream ? What is the price per pint of heavy or whipping cream ? What is the least quantity of cream that can be purchased ? Explain why it is that scalded milk does not sour as soon as uncooked milk. (See Care of Milk, p. 99.) Why should the utensils that have contained milk be scalded or boiled ? LESSON XXIX Milk with Rice RICE PUDDING Steamed rice may be prepared for a simple dessert by using both milk and water. Follow the recipe for Rice Cooked over Boiling Water, p. 42, using 1\ cupfuls of water and 1^ cupfuls of milk. Cook the water and rice until the water is absorbed, add the milk and continue cooking over water. Serve with cream and sugar, or with a suitable sauce. RICE PUDDING (made with Cooked Rice) 2 cupfuls cooked rice \ cupful raisins f-1 cupful milk J cupful sugar Grated rind J lemon These ingredients may be cooked in several different ways. By changing the flavoring, method of serving, and sauce, rice desserts of pleasing variety may be made from the above materials. The pudding may be baked in the following manner : MILK WITH RICE 103 Mix the ingredients, place in a buttered baking dish, and bake in a slow oven until the rice has absorbed the milk and is brown. Vanilla or nutmeg, or both, may be substituted for the lemon rind. This dessert may be cooked over water by mixing the ingredients in the top of a double boiler and cooking until the milk is absorbed. Then butter hot custard cups or tea cups and press some rice into each. Turn out at once and serve with a hot sauce. Lemon Sauce in which dates, cut into pieces, have been cooked, makes a tasty sauce for this pudding. When Lemon Sauce and dates are used, the raisins should be omitted and the pudding flavored with nutmeg. To prepare Raisins for Cooking. — Raisins that are sold in packages need only slight washing. Before using, they should be separated and examined for any bits of stem that have not been removed before packing. It is desirable to cut each raisin in halves when used for cakes and breads. Raisins that are sold by " bulk " need careful washing. Place seeded raisins in a strainer and pour cold water over them; drain well. If the raisins are to be used at once or in a cake, dry them on a towel. If raisins are to be seeded, cover them with boiling water. When they are soft, drain and press out the seeds. To prepare Currants for Cooking. — " Package " currants need but little washing, but they should be examined carefully for bits of stem before using. To clean " bulk " currants place them in a colander or strainer, shake flour over them, and rub carefully in the flour. Pour water through the strainer until the water comes through clear. If the currants are to be used in a cake, dry them in the sun, on a towel, or in a " cool " oven. CARAMEL SAUCE J cupful sugar 1 cupful milk 2 tablespoonfuls flour £ teaspoonful vanilla 1 tablespoonf ul butter Salt Mix the sugar, flour, and butter in a frying pan; then heat the mixture to caramelize the sugar, stirring constantly. Scald the milk in a double boiler. When the sugar is carar melized, add it to the hot milk and heat the mixture until the caramelized sugar is dissolved. Add the vanilla and salt. Serve hot or cold over puddings. Why is it advisable to use a double boiler for cooking both rice and milk ? (See Lessons IX, p. 42, and XXVII, p. 97.)