Boiled Rice. — Pick over a cupful of rice. Wash in several
waters until water is clear. Have on stove a large vessel con-
taining two quarts of boiling salted water. Add rice slowly so
as not to stop the boiling. Boil from fifteen to thirty minutes,
or until rice is tender. Do not stir while cooking. Drain in
coarse strainer, and pour through rice one quart of hot water,
return to stew pan in which it was cooked, cover with a eloth,
place on back of range to dry. In this case the rice kernels
should be distinct. Rice may be started in boiling water and
after a few minutes milk added and the cooking finished in a
double boiler. In this case the kernels will not be distinct, but
the rice will be richer in nutritive value.
Grits. — They should be started in boiling water, one cup of
grits to four cups of boiling water, directly over the fire, and
finished in the double boiler, or by setting the stew pan in a
vessel of boiling water. In this way there is no danger of its
burning.
Baked Rice. — One cup of cooked rice, three-quarters cup of
white sauce, or sauce made from meat stock, two tablespoons
grated cheese✪ Baked Rice. Mix, put in a buttered baking dish, sprinkle
with more grated cheese. Heat in moderate oven. Serve in
baking dish.
Waldorf Potatoes. — Cut cold boiled potatoes into cubes and
mix one cup of potatoes with half a cup of white sauce, having
Simple Cooking of Wholesome Food for ike Farm Home 19
previously mixed in the same sauce four tablespoons of grated
cheese. Put in a buttered baking dish, cover with bread crumbs,
heat in oven until crumbs are light brown. Serve in baking dish.
To butter crumbs, melt a little butter and put crumbs into it.
Don't heat to a high temperature. (Two teaspoons butter✪ Waldorf Potatoes to one
cup crumbs.)
Potato Omelet. — Prepare mashed potatoes, turn in hot omelet
pan greased with one tablespoon butter✪ Potato Omelet, spread evenly, cook
slowly until browned underneath, and fold as an omelet.
Escalloped Potatoes. — Wash, pare, soak, and cut four potatoes
in one-fourth inch slices. Put a layer in buttered baking dish,
sprinkle with salt and pepper, dredge with flour, and dot over
with, one-half tablespoon butter. Repeat, put in a few slices
of onion, if desired. Add hot milk✪ Escalloped Potatoes until it may be seen through
top layer, bake one and one-fourth hours or until potato is soft.
Glazed Sweet Potatoes. — Wash and pare six medium-sized
potatoes. Cook ten minutes in boiling salted water. Drain, cut
in halves lengthwise, and put in a buttered pan. Make a syrup
by boiling, three minutes, one-half cup sugar, four tablespoons
water, and one tablespoon butter✪ Glazed Sweet Potatoes. Brush potatoes with syrup
and bake forty minutes, basting twice with remaining syriip.
Left-Over Vegetables are not as desirable as left-over meats.
They lose much of their value by standing. The best way to
use them is in salad. Almost any left-over vegetable makes a
good salad. See page 20 for salads.
TABLE FOR COOKING THE COMMON VEGETABLES.
Kind. Time of Cooking.
Asparagus . About 30 minutes.
Beans —
Lima 1-1% hours
String 2-3 hours
Beets-
Young , 1 hour
Old ; 3-4 hours
Corn, green 10-15 minutes
Carrots, young 30 minutes to 1 hour
Cabbage 30-40 minutes (simmer)
20 Bulletin of tlie University of Texas
Kind. Time of Cooking.
Cauliflower ; ,20-30 minutes (simmer)
Onion • 45-60 minutes (simmer)
Okra ; 20-30 minutes
Potatoes 20-30 minutes
Celery .20-30 minutes
Spinach 25-30 minutes
Page 11 · 7 recipe records on this page
Presented as published in 1913. 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
Boiled Rice. — Pick over a cupful of rice. Wash in several waters until water is clear. Have on stove a large vessel containing two quarts of boiling salted water. Add rice slowly so as not to stop the boiling. Boil from fifteen to thirty minutes, or until rice is tender. Do not stir while cooking. Drain in coarse strainer, and pour through rice one quart of hot water, return to stew pan in which it was cooked, cover with a cloth, place on back of range to dry. In this case the rice kernels should be distinct. Rice may be started in boiling water and after a few minutes milk added and the cooking finished in a double boiler. In this case the kernels will not be distinct, but the rice will be richer in nutritive value.
Grits. — They should be started in boiling water, one cup of grits to four cups of boiling water, directly over the fire, and finished in the double boiler, or by setting the stew pan in a vessel of boiling water. In this way there is no danger of its burning.
Baked Rice. — One cup of cooked rice, three-quarters cup of white sauce, or sauce made from meat stock, two tablespoons grated cheese. Mix, put in a buttered baking dish, sprinkle with more grated cheese. Heat in moderate oven. Serve in baking dish.
Waldorf Potatoes. — Cut cold boiled potatoes into cubes and mix one cup of potatoes with half a cup of white sauce, having
Simple Cooking of Wholesome Food for ike Farm Home 19
previously mixed in the same sauce four tablespoons of grated cheese. Put in a buttered baking dish, cover with bread crumbs, heat in oven until crumbs are light brown. Serve in baking dish. To butter crumbs, melt a little butter and put crumbs into it. Don't heat to a high temperature. (Two teaspoons butter to one cup crumbs.)
Potato Omelet. — Prepare mashed potatoes, turn in hot omelet pan greased with one tablespoon butter, spread evenly, cook slowly until browned underneath, and fold as an omelet.
Escalloped Potatoes. — Wash, pare, soak, and cut four potatoes in one-fourth inch slices. Put a layer in buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with, one-half tablespoon butter. Repeat, put in a few slices of onion, if desired. Add hot milk until it may be seen through top layer, bake one and one-fourth hours or until potato is soft.
Glazed Sweet Potatoes. — Wash and pare six medium-sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling, three minutes, one-half cup sugar, four tablespoons water, and one tablespoon butter. Brush potatoes with syrup and bake forty minutes, basting twice with remaining syriip.
Left-Over Vegetables are not as desirable as left-over meats. They lose much of their value by standing. The best way to use them is in salad. Almost any left-over vegetable makes a good salad. See page 20 for salads.
TABLE FOR COOKING THE COMMON VEGETABLES.
Kind. Time of Cooking.
Asparagus . About 30 minutes.
Beans —
Lima 1-1% hours
String 2-3 hours
Beets- Young , 1 hour
Old ; 3-4 hours
Corn, green 10-15 minutes
Carrots, young 30 minutes to 1 hour
Cabbage 30-40 minutes (simmer)
20 Bulletin of tlie University of Texas
Kind. Time of Cooking.
Cauliflower ; ,20-30 minutes (simmer)
Onion • 45-60 minutes (simmer)
Okra ; 20-30 minutes
Potatoes 20-30 minutes
Celery .20-30 minutes
Spinach 25-30 minutes
Records on this page
Baked RiceWaldorf PotatoesBreadPotato OmeletPotato OmeletEscalloped PotatoesGlazed Sweet Potatoes