A simple course in home economics for rural schools

Gradually the results of the labor of these Germans demonstrated that the raising of rice was a profitable industry, and the settlers in all parts of the parish were soon raising it in small fields. In the year 1887 the work was begun in earnest. New methods and culture and new and improved machinery were introduced, and the industry responded quickly to these new conditions and improvements. Larger fields were found necessary and also more water for the proper flooding of the fields. Gulleys w^ere dammed up and allowed to fill with water during the winter months. Small pumps were then operated by five or six horsepower engines to pump this water on the fields in the growing season. The small patches inclosed by the old-fashioned slab fence soon gave way to larger fields fenced with barbed wire. The broadcast seeder, attached to the farm wagon, rapidly superseded the planter, with his bucket, sowing rice by hand. First the cradle and then the self-binding harvester took the place of the old-fashioned sickle. Northern horses and mules rapidly 126 Bulletin of the University of Texas crowded out the diminutive Creole ponies. The little six-iuch cotton plow was laid away or left in the field, and the siilkeyriding and gang plow took its place. The old-fashioned three-cornered drag, with its straight wooden handles, foimd its place in the past history of the country, and its going made room for the spring tooth, the cutaway, and disc. The man who pounded out a few sacks of rice in a day with his flail, and the next day cleaned it, if the wind blew, stood with his hands in his pockets and stared hopelessly at the steam thresher as it threshed and cleaner from twelve to fifteen hundred bushels of rice per day. Recipes Chinese Bice Pick over the rice, wash thoroughly, then add the rice slowly to a large amount of rapidly boiling salted water. The rice should be added so slowly that the water continues to boil all the time the rice is being added. Leave the kettle uncovered and do not stir the 'rice. When the grains are tender (it takes about 25 to 30 minutes), put the rice into a colander or wire strainer, drain off the excess of water and pour a little boUing water through it to wash off the surface starch. This keeps the grains distinct and does not cool the rice to any great extent. Poor Man's Rice Pudding 1^ C. rice — thoroughly wash 4 C. milk Vi t. salt Ys C. sugar Grated rind of lo lemon. I\Iix ingredients. Bake in a buttered baking dish in a slow oven from 3 to 1 hrs. Stir frequently during the first hour of baking to prevent rice from settling. Serve either hot or cold. Simple Courses in Home Economics 127 Rice and Cheese t Proportio7is : y^ C. rice — uncooked — to prepare, steam or cook following method for Chinese rice 1 C. grated cheese White sauce (recipe below). 4 T. butter 4 T. flour 1 t. salt Melt butter, add flour, stir until well blended, then add gradually 2 C. milk Stir constantly. Cook until the consistency of thick cream. Directions: Butter baking dish. Arrange in layers the cooked rice, grated cheese and white sauce — Using Vo of each portion for each layer. Kepeat using the remaining portion. Cover with buttered bread crumbs.