Rice Macaroni. — Wash and pick
over one teacupful of rice ; add to it
three teacupfuls of boiling water,
and place over the fire. When done,
drain, and in a baking-dish place a
layer of rice, then a layer of cheese
cut into dice, a little butter, salt, and
pepper, and alternating with rice and
cheese until the dish is full, having
cheese on top. Fill the pan with
milk, and bake three-quarters of an
hour.
Rice and Mushroom Croquettes. —
Open a can of mushrooms (the French
champignons) several hours before
you make the croquettes, and drain
off the liquor. Stew them for ten
minutes in mutton or chicken stock,
drain again, and chop. Save the
soup-stock, and cook in it half a
dozen table-spoonfuls of rice. The
430
Rice Risotto
VEGETABLES
Rice, Timbale of
rice will soak up all the broth, unless
there is more than is necessary.
Add to the soft rice the mushrooms,
two teaspoonfuls of melted butter,
the beaten yolks of two eggs, and
season with pepper and salt. When
this paste is thoroughly cold, flour
your hands and make it into cro-
quettes. Roll these in egg and
cracker dust, and set them for several
hours in the ice-chest before frying
in deep fat.
Rice Risotto. — Fry a sliced onion
brown, in a table-spoonful of olive oil
or of butter. Add to these a pint of
hot water and a cup of rice which
has been washed and picked over.
Let it boil until soft, adding more
water if the rice becomes too dry.
Heat a cupful of stewed tomatoes,
liquid and pulp together, but free
from lumps, and stir into it a tea-
spoonful of sugar. When the rice is
soft, salt it to taste ; add the tomato;
turn the risotto into a dish and strew
over it a heaping table-spoonful of
grated cheese✪ Rice Risotto ; Parmesan is the best.
Rice, Savory. — Boil a cupful of
rice in three pints of boiling water
for fifteen minutes, or until the grains
are large and full and yet soft. Drain
it thoroughly. Melt a table-spoonful
of butter in a frying-pan, or, better
still, heat two table -spoonfuls of
salad oil. Brown a sliced onion in
this ; take it out, put in the rice, and
stir it with a fork until it is slightly
browned. Have hot in a saucepan
a cupful of tomato pulp, rubbed
smooth and seasoned with pepper
and salt. Stir this into the browned
rice, sprinkle with two table-spoonfuls
of grated cheese✪ Rice, Savory, and turn out in a
hot vegetable-dish. This makes an
excellent first course at luncheon.
Rice, Savory, Casserole of. — Wash
a cupful of raw rice ; put it over the
fire in two quarts of boiling water,
slightly salted, and boil hard for
twenty minutes. Drain through a
colander and set in an open oven
five minutes to dry off. Each grain
✪ Rice, Savory, Casserole of
Page 485 · 6 recipe records on this page
Presented as published in 1902. 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
Rice Macaroni. — Wash and pick over one teacupful of rice ; add to it three teacupfuls of boiling water, and place over the fire. When done, drain, and in a baking-dish place a layer of rice, then a layer of cheese cut into dice, a little butter, salt, and pepper, and alternating with rice and cheese until the dish is full, having cheese on top. Fill the pan with milk, and bake three-quarters of an hour.
Rice and Mushroom Croquettes. —
Open a can of mushrooms (the French champignons) several hours before you make the croquettes, and drain off the liquor. Stew them for ten minutes in mutton or chicken stock, drain again, and chop. Save the soup-stock, and cook in it half a dozen table-spoonfuls of rice. The
Rice Risotto
Rice, Timbale of
rice will soak up all the broth, unless there is more than is necessary. Add to the soft rice the mushrooms, two teaspoonfuls of melted butter, the beaten yolks of two eggs, and season with pepper and salt. When this paste is thoroughly cold, flour your hands and make it into croquettes. Roll these in egg and cracker dust, and set them for several hours in the ice-chest before frying in deep fat.
Rice Risotto. — Fry a sliced onion brown, in a table-spoonful of olive oil or of butter. Add to these a pint of hot water and a cup of rice which has been washed and picked over. Let it boil until soft, adding more water if the rice becomes too dry. Heat a cupful of stewed tomatoes, liquid and pulp together, but free from lumps, and stir into it a teaspoonful of sugar. When the rice is soft, salt it to taste ; add the tomato; turn the risotto into a dish and strew over it a heaping table-spoonful of grated cheese ; Parmesan is the best.
Rice, Savory. — Boil a cupful of rice in three pints of boiling water for fifteen minutes, or until the grains are large and full and yet soft. Drain it thoroughly. Melt a table-spoonful of butter in a frying-pan, or, better still, heat two table -spoonfuls of salad oil. Brown a sliced onion in this ; take it out, put in the rice, and stir it with a fork until it is slightly browned. Have hot in a saucepan a cupful of tomato pulp, rubbed smooth and seasoned with pepper and salt. Stir this into the browned rice, sprinkle with two table-spoonfuls of grated cheese, and turn out in a hot vegetable-dish. This makes an excellent first course at luncheon.
Rice, Savory, Casserole of. — Wash a cupful of raw rice ; put it over the fire in two quarts of boiling water, slightly salted, and boil hard for twenty minutes. Drain through a colander and set in an open oven five minutes to dry off. Each grain
Records on this page
Rice RisottoRice MacaroniRice and Mushroom CroquettesRice, Timbale ofRice, SavoryRice, Savory, Casserole of