Pick over, wash, and soak over night in an equal
measure of cold water. Stir into a double measure of
rapidly boiling salted water, and cook for ten minutes;
then put into a steamer and steam for several hours.
Hominy Cakes.
Break up one cup of cold cooked hominy with a fork,
and beat in one egg and one tablespoon of melted
butter✪ Hominy Cakes. Fry like griddle cakes.
Corn Mush or Hasty Pudding.
Mix one cup of corn-meal with one cup of cold water
and stir into one pint of salted boiling water. If the
meal is very coarse add a small quantity of white flour✪ Corn Mush or Hasty Pudding
to make a smoother mass for slicing. When thick
place in a steamer and cook for several hours. A cup
of corn-meal (costing one cent) cooked for several
hours will fill a brick-loaf bread pan with mush. The
pan should first be rinsed with cold water and the sur-
face of the mush afterward smoothed with cold water.
When cold this is a solid mass ready to cut in slices
and fry. Other cereals may be prepared in the same
way. Baking powder cans may be used for molds.
Fried Mush.
Dip each slice in flour and cook in salt pork fat in a
Cereals. 21
frying-pan, or dip in melted fat✪ Fried Mush and broil under the
gas flame.
Boiled Rice.
Pick over and wash one cup of rice, put into two
quarts or more of rapidly boiling salted water✪ Boiled Rice. Stir
at first to prevent any grains from sticking to the
bottom of the kettle. Let it boil fast for twenty
minutes or more until tender. Then drain thoroughly
and serve plain, or use for croquettes, timbales, etc.
One cup of raw rice will, when cooked, nearly fill a
quart measure.
Spanish Rice.
Fry half a cup of rice in a little butter until it turns
a light brown. Then pour on nearly one quart of
boiling water and boil the rice until soft. Fry two
large onions, four large tomatoes, and three green
peppers✪ Spanish Rice until soft. Add this to the boiled rice just
before serving. Add salt if necessary, and serve hot.
Turkish Rice or Pilau.
Wash one cup of rice, and put in upper part of double
boiler with three cups of stock and strained tomato✪ Turkish Rice or Pilau.
Cook rapidly directly over the fire for ten minutes ;
then place over water and cook till the rice is tender.
Season with butter, onion juice, salt, and pepper. Serve
with stewed lamb or chicken.
Rice Timbales.
Pick over and wash one cup of rice and boil in a
large quantity of salted water until nearly tender.
Drain thoroughly and put in a double boiler with one
cup of tomato or curry sauce✪ Rice Timbales. Let it cook gently till
22 Home Science Cook Book.
the sauce is absorbed, ten to twenty minutes, then
pack in timbale molds and keep in a warm place until
ready to serve. Turn out around a platter of meat.
Rice Surprise.
Boil one cup of rice in two quarts of boiling water
till tender, drain, and while warm line a mold. Fill"
with one pint of cold meat well seasoned and moistened
with one cup of tomato sauce, or with one cup of soup
stock mixed with one beaten egg✪ Rice Surprise. Cover with the
rice and steam or bake in a pan of water for about
forty minutes. Turn from the mold and serve with
tomato sauce.
Sweet Rice. ✪ Sweet Rice
Page 10 · 9 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
Pick over, wash, and soak over night in an equal measure of cold water. Stir into a double measure of rapidly boiling salted water, and cook for ten minutes; then put into a steamer and steam for several hours.
Hominy Cakes.
Break up one cup of cold cooked hominy with a fork, and beat in one egg and one tablespoon of melted butter. Fry like griddle cakes.
Corn Mush or Hasty Pudding.
Mix one cup of corn-meal with one cup of cold water and stir into one pint of salted boiling water. If the meal is very coarse add a small quantity of white flour to make a smoother mass for slicing. When thick place in a steamer and cook for several hours. A cup of corn-meal (costing one cent) cooked for several hours will fill a brick-loaf bread pan with mush. The pan should first be rinsed with cold water and the surface of the mush afterward smoothed with cold water. When cold this is a solid mass ready to cut in slices and fry. Other cereals may be prepared in the same way. Baking powder cans may be used for molds.
Fried Mush.
Dip each slice in flour and cook in salt pork fat in a
Cereals. 21
frying-pan, or dip in melted fat and broil under the gas flame.
Boiled Rice.
Pick over and wash one cup of rice, put into two quarts or more of rapidly boiling salted water. Stir at first to prevent any grains from sticking to the bottom of the kettle. Let it boil fast for twenty minutes or more until tender. Then drain thoroughly and serve plain, or use for croquettes, timbales, etc. One cup of raw rice will, when cooked, nearly fill a quart measure.
Spanish Rice.
Fry half a cup of rice in a little butter until it turns a light brown. Then pour on nearly one quart of boiling water and boil the rice until soft. Fry two large onions, four large tomatoes, and three green peppers until soft. Add this to the boiled rice just before serving. Add salt if necessary, and serve hot.
Turkish Rice or Pilau.
Wash one cup of rice, and put in upper part of double boiler with three cups of stock and strained tomato. Cook rapidly directly over the fire for ten minutes ; then place over water and cook till the rice is tender. Season with butter, onion juice, salt, and pepper. Serve with stewed lamb or chicken.
Rice Timbales.
Pick over and wash one cup of rice and boil in a large quantity of salted water until nearly tender. Drain thoroughly and put in a double boiler with one cup of tomato or curry sauce. Let it cook gently till
22 Home Science Cook Book.
the sauce is absorbed, ten to twenty minutes, then pack in timbale molds and keep in a warm place until ready to serve. Turn out around a platter of meat.
Rice Surprise.
Boil one cup of rice in two quarts of boiling water till tender, drain, and while warm line a mold. Fill" with one pint of cold meat well seasoned and moistened with one cup of tomato sauce, or with one cup of soup stock mixed with one beaten egg. Cover with the rice and steam or bake in a pan of water for about forty minutes. Turn from the mold and serve with tomato sauce.
Sweet Rice.
Records on this page
Hominy CakesCorn Mush or Hasty PuddingFried MushBoiled RiceSpanish RiceTurkish Rice or PilauRice TimbalesRice SurpriseSweet Rice