If possible have rice growing in a pot for pupils to see.
BOILED RICE WITH CHEESE (i RECIPE)
Wash one tablespoonful rice by rubbing under water, so
as to remove all dirt, and any rice starch from broken
grains. Drain and place it in two cups boiling water con-
taining one-half teaspoonful salt. Boil the water vigorously
till the rice is tender, fifteen or twenty minutes. Lift the
rice from the bottom of the dish, using a fork ; never stir
it while cooking, as the grains must be individual. When
rice is tender, drain and wash with hot water, pouring it
over the rice in the sieve. Eeturn rice to the dish and
leave it uncovered in doorway of oven or on the back of the
stove, till partly dry. Lift in with a fork one level table-
spoonful grated cheese. Pile lightly in a dish and serve as
a vegetable or substitute for meat dish.
STEAMED RICE (^ RECIFE)
Wash one tablespoonful rice. Pour over it three table-
spoonfuls hot wate✪ Steamed Ricer and cook in double boiler till tender, —
about forty-five minutes. (A cup placed in small stew pan
STARCHY FOODS 79
may be used in place of double boiler.) Remove cover from
the rice and let excess of water evaporate.
This method retains all nitrogenous products and all
mineral salts, hence it is the better way,
RICE PUDDING (^ RECIPE)
Soak one tablespoon rice one-half hour in eight table-
spoons milk ; add one teaspoon sugar✪ Rice Pudding. Cook in improvised
double boiler three hours. Transfer to tiny pudding dish
and brown in oven. Serve hot or cold.
CURRY OF RICE (^ RECIPE)
Wash one tablespoon rice ; pour over it three tablespoons
stock or milk seasoned with ^ teaspoon sifted curry powder✪ Curry of Rice,
and boil in double boiler forty-five minutes.
Starch as Thickening Agent
Method. — Materials. Corn starch, potato, baker's choco-
late, sugar, milk, eggs.
Outline. — Review the work given on pp. 38-39.
Starch. — Cold water has no effect. Hot water hardens
in lumps.
(1) Hot water on cold water mixture makes smooth
paste.
(2) Boiling water on sugar and flour mixture makes a
smooth product.
(3) Flour and very hot fat form a soluble product,
dextrin, which is soluble in liquids, forming a smooth
gelatin-like product.
Use op Methods in Cookery
Method No. 1. — Thickening soups, gravies, sauces.
Method No. 2. — Puddings, cream pies, pudding sauces.
80 HANDBOOK OP DOMESTIC SCIENCE
Method No. 3. — Meat sauces, vegetable sauces, soup
thickening.
Practice. — Potato soup, chocolate cream pudding, va-
nilla sauce, corn starch pudding, chocolate sauce, tapioca
pudding.
Emphasize the necessity of thorough cooking to prevent
the '^ raw starch " taste. The recipes used may be any, so
that they illustrate the principles.
Essay to be on starchy foods.
Recipes for Pupils
POTATO SOUP {\ recipe)
1 small potato ; f cup milk ; \ inch cube onion ; | tea-
spoon salt; i teaspoon celery salt; i teaspoon white pep-
per ; 1 teaspoon butter ; i teaspoon flour✪ Potato Soup.
Prepare the potato as in recipe for riced potato. Heat
the onion with the milk in double boiler. Add flour to the
melted butter, and when flour and butter are thoroughly
united, slowly add the milk, one tablespoonful at a time,
till four have been added. Then add the seasoning and the
remainder of the milk. Return the product to the double
boiler, and add the mashed or riced potato. Heat
thoroughly and serve in hot dish.
CHOCOLATE CREAM PUDDING ✪ Chocolate Cream Pudding
Page 43 · 7 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If possible have rice growing in a pot for pupils to see.
BOILED RICE WITH CHEESE (i RECIPE)
Wash one tablespoonful rice by rubbing under water, so as to remove all dirt, and any rice starch from broken grains. Drain and place it in two cups boiling water containing one-half teaspoonful salt. Boil the water vigorously till the rice is tender, fifteen or twenty minutes. Lift the rice from the bottom of the dish, using a fork ; never stir it while cooking, as the grains must be individual. When rice is tender, drain and wash with hot water, pouring it over the rice in the sieve. Return rice to the dish and leave it uncovered in doorway of oven or on the back of the stove, till partly dry. Lift in with a fork one level tablespoonful grated cheese. Pile lightly in a dish and serve as a vegetable or substitute for meat dish.
STEAMED RICE (^ RECIPE)
Wash one tablespoonful rice. Pour over it three tablespoonfuls hot water and cook in double boiler till tender, — about forty-five minutes. (A cup placed in small stew pan
may be used in place of double boiler.) Remove cover from the rice and let excess of water evaporate.
This method retains all nitrogenous products and all mineral salts, hence it is the better way,
RICE PUDDING (^ RECIPE)
Soak one tablespoon rice one-half hour in eight tablespoons milk ; add one teaspoon sugar. Cook in improvised double boiler three hours. Transfer to tiny pudding dish and brown in oven. Serve hot or cold.
CURRY OF RICE (^ RECIPE)
Wash one tablespoon rice ; pour over it three tablespoons stock or milk seasoned with ^ teaspoon sifted curry powder, and boil in double boiler forty-five minutes.
Starch as Thickening Agent
Method. — Materials. Corn starch, potato, baker's chocolate, sugar, milk, eggs.
Outline. — Review the work given on pp. 38-39.
Starch. — Cold water has no effect. Hot water hardens in lumps.
(1) Hot water on cold water mixture makes smooth paste.
(2) Boiling water on sugar and flour mixture makes a smooth product.
(3) Flour and very hot fat form a soluble product, dextrin, which is soluble in liquids, forming a smooth gelatin-like product.
Use op Methods in Cookery
Method No. 1. — Thickening soups, gravies, sauces. Method No. 2. — Puddings, cream pies, pudding sauces.
Method No. 3. — Meat sauces, vegetable sauces, soup thickening.
Practice. — Potato soup, chocolate cream pudding, vanilla sauce, corn starch pudding, chocolate sauce, tapioca pudding.
Emphasize the necessity of thorough cooking to prevent the '^ raw starch " taste. The recipes used may be any, so that they illustrate the principles.
Essay to be on starchy foods.
Recipes for Pupils
POTATO SOUP {\ recipe)
1 small potato ; f cup milk ; \ inch cube onion ; | teaspoon salt; i teaspoon celery salt; i teaspoon white pepper ; 1 teaspoon butter ; i teaspoon flour.
Prepare the potato as in recipe for riced potato. Heat the onion with the milk in double boiler. Add flour to the melted butter, and when flour and butter are thoroughly united, slowly add the milk, one tablespoonful at a time, till flour have been added. Then add the seasoning and the remainder of the milk. Return the product to the double boiler, and add the mashed or riced potato. Heat thoroughly and serve in hot dish.
CHOCOLATE CREAM PUDDING
Records on this page
Steamed RiceBoiled Rice with CheeseRice PuddingCurry of RicePotato SoupPotato SoupChocolate Cream Pudding