Test it by pressing a grain between thumb and finger,
and when it is found to be soft all through drain the rice
through a colander, and set it in a hot oven for a moment
to dry it a little. While in the oven the rice may be
lightly lifted or tossed with a fork, to let the steam escape.
Rice cooked in this way may be served as a vegetable,
or with cream and cooked fruit as a breakfast cereal.
Steamed Rice
Wash the rice as before, and stir it into boiling salted
water, one cup of rice to one quart of water✪ Steamed Rice. Let it boil
for 5 m., stirring gently with a fork to keep the rice
lifted from the bottom, then cover and cook in a double
boiler until the rice is soft.
Compare the boiled and the steamed rice.
Baked Rice
A thin layer of rice should be spread on a pie plate or
a shallow pan, and baked in a moderate oven until it is
lightly and evenly browned. The rice kernels should be
shaken or stirred so that the grains may be a uniform
color. The rice is then cooked as in Steamed Rice, but
only half the amount of water, or a pint of water to one
cup of rice✪ Baked Rice, need be used.
Compare the steamed rice with the rice cooked accord-
ing to this method.
Fig Marmalade to Serve with Rice
Press steamed figs through a colander, moisten slightly
with water, and add sugar or lemon juice if desired✪ Fig Marmalade to Serve with Rice.
TOPICS FOR STUDY OR DISCUSSION QUESTIONS 13
TOPICS FOR STUDY OR DISCUSSION
1. Tubers, their nature and structure. Tubers other
than potatoes which are used as food.
2. Loss of salts and other substances in cooking potatoes.
3. Theories regarding the structure of starch. Diagrams
of the starch granules of rice and potato.
4. Protein sparers.
5. Cellulose, its function in the body.
6. The solanaceae and solanin.
7. The growth and manufacture of rice; unpolished
rice.
QUESTIONS
1. Name and describe the different substances isolated
in your analysis of potato.
2. Compare the cross-section of the potato to the cross-
section of a branch.
3. Under what conditions might it be better to cook
potatoes in their jackets? Why? When might it be better
to pare potatoes before cooking? Why?
4. Account for the fact that the pared potato took
longer to bake than the unpared.
5. Could the water in which potatoes have been boiled
be used for stock? For any household purpose? Explain.
6. If two average-sized potatoes, boiled after paring,
lose, as is estimated, 17 per cent of their mineral matter,
how many grams (of minerals) will remain? Potatoes
contain about 1 per cent of salts.
7. Trace the connection between the experiments and
the practical work in cooking potatoes.
8. Why must rice be thoroughly washed if the grains
are to be kept distinct in cooking?
9. Why was less water needed in the process of steam-
ing the baked rice?
10. Can you frame two general rules for the cooking of
starchy vegetables?
11. What foods should be combined with these vege-
tables to make an appetizing and well-balanced meal?
14 PRINCIPLES OF FOOD PREPARATION
12. Formulate the principles of food preparation gained
from the work of this chapter.
EXERCISES
1. Make a dish to show what should be combined with
potatoes to supply their deficiencies.
2. Select at least two vegetables other than those used
in class, and devise some method of cooking them in an
acceptable and appetizing form, which yet shall illustrate
the effect of salt on cellulose.
Page 9 · 3 recipe records on this page
Presented as published in 1914. 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
Test it by pressing a grain between thumb and finger, and when it is found to be soft all through drain the rice through a colander, and set it in a hot oven for a moment to dry it a little. While in the oven the rice may be lightly lifted or tossed with a fork, to let the steam escape.
Rice cooked in this way may be served as a vegetable, or with cream and cooked fruit as a breakfast cereal.
Steamed Rice
Wash the rice as before, and stir it into boiling salted water, one cup of rice to one quart of water. Let it boil for 5 m., stirring gently with a fork to keep the rice lifted from the bottom, then cover and cook in a double boiler until the rice is soft.
Compare the boiled and the steamed rice.
Baked Rice
A thin layer of rice should be spread on a pie plate or a shallow pan, and baked in a moderate oven until it is lightly and evenly browned. The rice kernels should be shaken or stirred so that the grains may be a uniform color. The rice is then cooked as in Steamed Rice, but only half the amount of water, or a pint of water to one cup of rice, need be used.
Compare the steamed rice with the rice cooked according to this method.
Fig Marmalade to Serve with Rice
Press steamed figs through a colander, moisten slightly with water, and add sugar or lemon juice if desired.
1. Tubers, their nature and structure. Tubers other than potatoes which are used as food.
2. Loss of salts and other substances in cooking potatoes.
3. Theories regarding the structure of starch. Diagrams of the starch granules of rice and potato.
4. Protein sparers.
5. Cellulose, its function in the body.
6. The solanaceae and solanin.
7. The growth and manufacture of rice; unpolished rice.
1. Name and describe the different substances isolated in your analysis of potato.
2. Compare the cross-section of the potato to the crosssection of a branch.
3. Under what conditions might it be better to cook potatoes in their jackets? Why? When might it be better to pare potatoes before cooking? Why?
4. Account for the fact that the pared potato took longer to bake than the unpared.
5. Could the water in which potatoes have been boiled be used for stock? For any household purpose? Explain.
6. If two average-sized potatoes, boiled after paring, lose, as is estimated, 17 per cent of their mineral matter, how many grams (of minerals) will remain? Potatoes contain about 1 per cent of salts.
7. Trace the connection between the experiments and the practical work in cooking potatoes.
8. Why must rice be thoroughly washed if the grains are to be kept distinct in cooking?
9. Why was less water needed in the process of steaming the baked rice?
10. Can you frame two general rules for the cooking of starchy vegetables?
11. What foods should be combined with these vegetables to make an appetizing and well-balanced meal?
12. Formulate the principles of food preparation gained from the work of this chapter.
1. Make a dish to show what should be combined with potatoes to supply their deficiencies.
2. Select at least two vegetables other than those used in class, and devise some method of cooking them in an acceptable and appetizing form, which yet shall illustrate the effect of salt on cellulose.
Records on this page
Steamed RiceBaked RiceFig Marmalade to Serve with Rice