The practical cookbook

then placed in the cooker with a hot soapstone and cooked from 2 to 12 hr., according to the kind. Rolled oats. Put all ingredients into top of double boiler, set directly over heat, and stir until mixture boils. Then set over hot water, cover, and steam 30 to 40 min., adding more water if too stiff. Preparations of rolled wheat may be cooked in this way, varying the amount of water if necessary. Granular cereals. Put water and salt in top of double boiler, set on stove, and when boiling sift in cereal, stirring constantly. Proceed as above. Hominy. Cook as for Rolled oats (above), allowing 3 to 6 hr. May be cooked the day before and reheated. Cook Whole oatmeal and Cracked wheat like Hominy. Hominy cakes. Additional ingredient: \ tsp. paprika. Use cold cooked hominy. Add all ingredients except flour to hominy, mix well, shape in round, slightly flattened cakes, dip in flour, and brown in hot fat. Com-meal mush. Mix meal and flour with \ c. cold water and add enough more boiling water to make 4 c. Put' into double- boiler, add salt, and stir until thick. Cook i to 2 hr., adding more water if too thick. Flour may be mixed with meal and part milk used in place of the water if desired. Serve as a cereal for breakfast. RICE Source. Seeds of rice plant, grown in hot climate. Food Value. Richest in starch of all cereals. Little protein. Cost. Rice, 10^ per lb. 2 c. = r lb. R,.. W.TBl. Salt Chehse Tomato iTJcK Btit- PH-raB Pmc Steamed rice . I tsp _ _ _ _ _ Boiled rice . . I c. 6-«c. I tsp. _ — — — Rice and cheese »c. 6 c. I tsp. — 2 C. — itsp. Rice and tomato fc. !C. I tsp. - ,c. - 2tb. Spk. cayenne Rice and salmoD I tsp. - — — 2tb. itsp. ...l,CjOO^Ic General Directions. Pick over rice, put in strainer, and set in bowl of cold water. Wash between hands, draining and renewing water three times. Steamed rice. Wash rice as above, put in double boiler with salt and water, and cook until kernels are soft. Add more water if needed. Uncover to let steam escape before serving. Use as a vegetable, or mold in cups for a pudding and serve with stewed figs. For variety, place half an apricot, peach, or steamed apple in bottom of cup and serve with So// custard (p. 66). Boiled rice. Wash rice and cook in rapidly boiling salted water until kernels are soft. Drain thoroughly and set pan on back of stove to dry. This method wastes a little of the nourishment, but the kernels of rice are more distinct than when steamed. The rice water may be saved to use in tomato soup. Rice and cheese. Prepare Boiled rice (above) ; add to it the white sauce and cheese, chopped fine. Serve plain as a supper dish, or put in ramekins, cover with buttered crumbs {\\ tb. melted butter to \ c. fine crumbs), and bake until brown. Hominy and cheese may be prepared like Rice and cheese, using cooked hominy instead of rice. Rice and tomato. Method I. Prepare Steamed rice (above), using 2 c, water, and when the water is almost absorbed, add tomato. When rice is cooked, season and serve as a vegetable. May be baked like Rice and cheese (above). Method 2. Additional ingredient: 2 tb, flour. Boil rice as for Boiled rice (above), and just before serving add i c. tomato sauce made from remaining ingredients. See directions for Tomato sauce (p. 31). Hominy and tomato may be made by substituting cooked hominy for the rice in Method 2. Rice with salmon. Additional ingredients: ^-pound can salmon, i c. peas. Cook the rice as for Steamed rice (above), and just before serving add the seasoning and mix in lightly the salmon (flaked) and the peas. d,:_..l,CjOO^:;Ic HACASONI