One cupful of milk.
One-half cupful of flour.
Two tea-spoonfuls of baking powder✪ Pea Fritters.
Cook the peas until tender, drain and mash them, and
while still hot add the butter, salt and pepper. When
cold, add the beaten eggs, the milk, and the flour with
the baking powder stirred into it. Stir all well, and fry
like griddle-cakes. These fritters are delicious for break-
fast. The peas may be cooked and seasoned the day
before ; or those left from a previous dinner may be
boiled until a little more tender and utilized as above.
BOILED RICE.
Wash thoroughly a cupful of rice, put it into a gran-
ite-ware stew-pan or kettle, and pour over it three quarts
of boiling water, adding a tea-spoonful of salt✪ Boiled Rice to the
water. Boil without covering the kettle ; the time of
boiling varies with the kind of rice, but fifteen minutes
is generally sufficient. Test the rice by pressing a few
grains between the fingers ; if soft, the rice has cooked
sufficiently and may then be turned into a colander to
drain, being shaken to remove all the water possible.
Toss the rice with a fork to the sides of the colander to
VEGETABLES. 285
facilitate tlie drying, set the colander on a tin dish or pie-
plate, and stand it in the oven to dry, leaving the oven-
door open. Or the colander may be placed on the back
of the range in a warm place, if the oven is in use. The
rice should dry in twenty minutes, and every grain should
be separate, tender, white and dry. It is eaten with
gravy the same as potatoes. To be a success, boiled
rice (which many housekeepers do not prepare properly)
should be taken from the water when it is just cooked
and not be allowed one minute's boiling after it has
reached that point. If boiled too long, it simply cannot
be dried off and is a mushy, soggy and most unappetizing
mess.
BAKED RICE.
Some housekeepers bake rice, when it is to be served as
a vegetable. Wash a cupful of rice, place it in a bak-
ing-dish with a quart of water and a tea-spoonful of salt✪ Baked Rice,
and bake very slowly from an hour and a half to nearly
two hours. Serve in the same dish, and eat with meat
gravy poured over the rice. These rice dishes are partic-
ularly nice when there is a roast that furnishes a rich
gravy, such as beef or veal.
CURRY OF RICE.
This dish is appropriate with any kind of fish or meat
that has been prepared with a sauce. For a family of six
persons, allow
One cupful of rice.
Two and a-half cupfuls of boiling water.
Two table-spoonfuls of butter.
Two tea-spoonfuls of salt,
286 THE PA TTERN COOK-BOOK.
Two tea-spoonfuls of curry powder.
One-quarter tea-spoonful of pepper.
One tea-spoonful of minced onion✪ Curry of Rice.
Wash the rice well, and soak it for two hours in fresh
water; then drain. Place the butter and onion in a stew-
pan, and cook them until the onion is yellow ; add the
rice, and stir the whole over a hot hre for five minutes.
Draw the pan out of the heat, season with the powder,
salt and pepper, stir well, and pour in the boiling water.
Cover the stew-pan, and boil rapidly for ten minutes,
after which set it in a very slow heat, to cook for forty
minutes, when the curry is ready to serve.
SALSIFY, OR OYSTER PLANT.
Page 125 · 5 recipe records on this page
Presented as published in 1890. 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
One cupful of milk.
One-half cupful of flour.
Two tea-spoonfuls of baking powder.
Cook the peas until tender, drain and mash them, and while still hot add the butter, salt and pepper. When cold, add the beaten eggs, the milk, and the flour with the baking powder stirred into it. Stir all well, and fry like griddle-cakes. These fritters are delicious for breakfast. The peas may be cooked and seasoned the day before ; or those left from a previous dinner may be boiled until a little more tender and utilized as above.
BOILED RICE.
Wash thoroughly a cupful of rice, put it into a granite-ware stew-pan or kettle, and pour over it three quarts of boiling water, adding a tea-spoonful of salt to the water. Boil without covering the kettle ; the time of boiling varies with the kind of rice, but fifteen minutes is generally sufficient. Test the rice by pressing a few grains between the fingers ; if soft, the rice has cooked sufficiently and may then be turned into a colander to drain, being shaken to remove all the water possible. Toss the rice with a fork to the sides of the colander to
facilitate the drying, set the colander on a tin dish or pieplate, and stand it in the oven to dry, leaving the ovendoor open. Or the colander may be placed on the back of the range in a warm place, if the oven is in use. The rice should dry in twenty minutes, and every grain should be separate, tender, white and dry. It is eaten with gravy the same as potatoes. To be a success, boiled rice (which many housekeepers do not prepare properly) should be taken from the water when it is just cooked and not be allowed one minute's boiling after it has reached that point. If boiled too long, it simply cannot be dried off and is a mushy, soggy and most unappetizing mess.
BAKED RICE.
Some housekeepers bake rice, when it is to be served as a vegetable. Wash a cupful of rice, place it in a baking-dish with a quart of water and a tea-spoonful of salt, and bake very slowly from an hour and a half to nearly two hours. Serve in the same dish, and eat with meat gravy poured over the rice. These rice dishes are particularly nice when there is a roast that furnishes a rich gravy, such as beef or veal.
CURRY OF RICE.
This dish is appropriate with any kind of fish or meat that has been prepared with a sauce. For a family of six persons, allow
One cupful of rice.
Two and a-half cupfuls of boiling water.
Two table-spoonfuls of butter.
Two tea-spoonfuls of salt,
Two tea-spoonfuls of curry powder. One-quarter tea-spoonful of pepper. One tea-spoonful of minced onion.
Wash the rice well, and soak it for two hours in fresh water; then drain. Place the butter and onion in a stewpan, and cook them until the onion is yellow ; add the rice, and stir the whole over a hot hre for five minutes. Draw the pan out of the heat, season with the powder, salt and pepper, stir well, and pour in the boiling water. Cover the stew-pan, and boil rapidly for ten minutes, after which set it in a very slow heat, to cook for forty minutes, when the curry is ready to serve.
SALSIFY, OR OYSTER PLANT.
Records on this page
Pea FrittersBoiled RiceBaked RiceCurry of RiceCurry of Rice