Manual for army cooks

The three cardinal points essential to a satisfactory result are repeated in order to accentuate: First, water boiling from start to finish; second, rice undisturbed while cooking, that grains may not be broken; third, thoroughly drained. By following these directions every grain will be found separate and dry, like a first-class mealy potato. In order to see whether or not the rice is done, take out one of the grains and press it between the fingers ; if well done it will mash easily and feel perfectly soft. STEWED RICE. Two or three ounces of dripping or butter ; one pound of rice ; two ounces of onion, minced ; one quart of stock, gravy, or the liquor from boiled beef; black pepper and salt; a pinch of cayenne pex)per or its equivalent in chne Colorado or curry powder. Pick over and wash the rice carefully. Put the dripping or butter into a dry pot and when hot put in the minced onion and fry a light brown, constantly stirring it; then add the stock, rice, etc., with seasoning. Cover and stew gently for fifteen or twenty minutes, stirring frequently to prevent burning, and serve as soon as tlie rice is tender. If the stock, etc., is absorbed before the rice is done, add more (hot) to keep it moist. Cheese may be added as follows : When the rice is done, stir in two or three ounces of grated cheese ; let it remain on the fire for one or two minutes, constantly stirring without letting it boil ;• or, the grated cheese may be sprinkled on the rice after it is dished. RICE PANADA. 1 pound rice. 2 tablespoonfuls salt. i pound siiet (chopped). 1 pound flour. 2 tablespoonfuls sugar. 2 quarts water. 2 gills molasses or sirup. Time, twenty minutes. Pick over, wash, and drain the rice ; init it into a pot of boiling water — enough to plentifully cover it, adding the suet, salt, and sugar. Cover, and boil for fifteen minutes. Mix gradually and thoroughly the flour, water, and molasses. Stir this into the boiled rice and boil for about five minutes, stirring frequently. FRIED RICE. Boil sufficient rice and let it stand until cold, then cut into slices of proper thickness and fry to a nice brown, turning it carefully so as not to break the slices. This is an excellent breakfast dish. BOILED HOMINY (COARSE). Hominy sufficient to one-quarter or one-third fill the vessel in which it is to be boiled; cold water sufficient to fill up the vessel ; a little salt. Pick the hominy over carefully ; wash it clean and free from husk : soak it all night or ten or twelve hours in cold water. Put it, and tlie water it was soaked in, into a pot, adding the salt; cover and boil slowly all day and as far into the evening as the fire is kept going, and it may be left on the fire all night in order to complete its cooking. The next morning it may be served for breakfast, and eaten with salt, or with butter or sirup ; or, the cooking may continue until dinner time. In cold weather it may be packed in wooden or earthen vessels, and re warmed as wanted.