Boil one cup of rice in three pints of water until
every grain is dissolved and the water displaced by
thick paste of rice. Stir into it one cup of sugar, rind
of one lemon, and one teaspoon of salt. Beat one-half
cup of cream to a stiff froth and stir it into the rice.
Then mix in one-half cup of preserve juice✪ Sweet Rice, which
should be a bright color. Put into molds.
Rice Croquettes.
Steam one cup of well-washed rice in one pint of
boiling water, or milk and water, until very soft. Add,
while hot, one teaspoon of butter, the well-beaten yolk
of one egg, and a little hot milk✪ Rice Croquettes if it needs more moist-
ure. When cool, shape into small ovals, roll in crumbs,
dip in egg, roll in crumbs again, and fry. Or, after
shaping, press the thumb into the center of each, and
put in two boiled raisins or candied cherries, or half a
teaspoon of jelly. Close the rice over the center, roll
in crumbs, dip in egg, roll in crumbs again, and fry.
Bread. 23
Bread.
WARM bread for breakfast is an American custom to
which much dyspepsia has been attributed. Such
breakfast breads, if carefully mixed and thoroughly
baked, should not injure persons in good health.
With a gas stove, well baked hot bread can be on
the breakfast table in half an hour after the cook
enters the kitchen.
Since modern yeast cakes have made the rising
of bread over night unnecessary, perhaps fewer raised
rolls and muffins are served at the morning meal. The
second rising of such breads makes their preparation
a long process.
All types of bread are considered together here.
They are divided into groups according to the means
by which they are made light, or full of air, yeast,
soda with acids, and egg or beating.
Yeast Doughs.
Yeast, liquid, and flour are the essential ingredients
in bread-making, and the proportions may be varied
according to conditions.
Sugar, shortening, and salt are used in varying
proportions, but even if they were omitted altogether it
would be possible to have wholesome, palatable bread.
Few households still depend on home-made yeast.
The dry yeast cakes are useful in isolated communi-
ties and in emergencies. In cities and large towns the
main dependence is the compressed yeast cake. Its
general appearance should be something like fresh
cheese, firm and solid, not soft and pasty, nor dark
24 Home Science Cook Book.
colored and moldy. When only part of a yeast cake is
used, if it is cut off squarely the remainder may be
wrapped smoothly in the tin foil again and kept a
little longer.
It seems to be an open question whether it is more
desirable to use a small portion of yeast and allow the
dough to rise for a longer time, or a larger portion of
yeast and thus do the work more quickly. Until the
scientists work out this question for us the house-
keeper will find it convenient to vary the quantity of
yeast according to conditions.
The three important points to consider are the time,
temperature, and quantity of yeast ; where one must
be diminished, the others should be increased.
Fermentation is hindered by the presence of salt,
but hastened by a small quantity of sugar.
A large amount of sugar makes the dough so dense
that the yeast cannot expand readily. An excess of
shortening or an undue quantity of flour has much
the same effect.
Page 11 · 3 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
Boil one cup of rice in three pints of water until every grain is dissolved and the water displaced by a thick paste of rice. Stir into it one cup of sugar, rind of one lemon, and one teaspoon of salt. Beat one-half cup of cream to a stiff froth and stir it into the rice. Then mix in one-half cup of preserve juice, which should be a bright color. Put into molds.
Rice Croquettes.
Steam one cup of well-washed rice in one pint of boiling water, or milk and water, until very soft. Add, while hot, one teaspoon of butter, the well-beaten yolk of one egg, and a little hot milk if it needs more moisture. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the center of each, and put in two boiled raisins or candied cherries, or half a teaspoon of jelly. Close the rice over the center, roll in crumbs, dip in egg, roll in crumbs again, and fry.
Bread. 23
Bread.
WARM bread for breakfast is an American custom to which much dyspepsia has been attributed. Such breakfast breads, if carefully mixed and thoroughly baked, should not injure persons in good health.
With a gas stove, well baked hot bread can be on the breakfast table in half an hour after the cook enters the kitchen.
Since modern yeast cakes have made the rising of bread over night unnecessary, perhaps fewer raised rolls and muffins are served at the morning meal. The second rising of such breads makes their preparation a long process.
All types of bread are considered together here. They are divided into groups according to the means by which they are made light, or full of air, yeast, soda with acids, and egg or beating.
Yeast Doughs.
Yeast, liquid, and flour are the essential ingredients in bread-making, and the proportions may be varied according to conditions.
Sugar, shortening, and salt are used in varying proportions, but even if they were omitted altogether it would be possible to have wholesome, palatable bread.
Few households still depend on home-made yeast. The dry yeast cakes are useful in isolated communities and in emergencies. In cities and large towns the main dependence is the compressed yeast cake. Its general appearance should be something like fresh cheese, firm and solid, not soft and pasty, nor dark
24 Home Science Cook Book.
colored and moldy. When only part of a yeast cake is used, if it is cut off squarely the remainder may be wrapped smoothly in the tin foil again and kept a little longer.
It seems to be an open question whether it is more desirable to use a small portion of yeast and allow the dough to rise for a longer time, or a larger portion of yeast and thus do the work more quickly. Until the scientists work out this question for us the housekeeper will find it convenient to vary the quantity of yeast according to conditions.
The three important points to consider are the time, temperature, and quantity of yeast ; where one must be diminished, the others should be increased.
Fermentation is hindered by the presence of salt, but hastened by a small quantity of sugar.
A large amount of sugar makes the dough so dense that the yeast cannot expand readily. An excess of shortening or an undue quantity of flour has much the same effect.
Records on this page
Sweet RiceRice CroquettesFried Rice Ovals