The Swedish, French, American cook book

Rinse one cup rice in two or three different hot waters, put on stove with three cups water, let simmer slowly — with a tight cover — until it commences to get dry; add one cup hot milk and let simmer until well done. Add to that quantity four tablespoons thick hot cream sauce, season with pepper and salt to taste. Put tablespoonfuls of the rice on a platter — separately — and leave until it commences to get cold; then shape in small pyramids and let stand until cold. Dip in egg, then fresh bread crumbs; fry in boiling hot fat. Immediately before serving put in a hot oven for about five minutes to get hot through. Serve on a paper doily, in a vegetable dish, with a little parsley at the side. Rice Foundation ( Base de Riz ) Butter a pie plate of the size wanted, decorate with Spanish pepper according to taste, fill with the rice, let stand until cold, cut the centre out — leaving a space for the sauce. A few minutes before serving put in hot water in oven from five to eight minutes — uncovered — to get hot. Turn out on a paper doily. Founda¬ tion for different kinds of fish dishes or entrees. HOMINY {Hominy) How to Cook Hominy Wash hominy in two or three different waters and put in a sauce¬ pan. To each cup of hominy take four cups hot water with some salt, put on a fire, stir until it gets thick, let simmer slowly — tightly covered — from one to one and a half hours (stirring occa¬ sionally wThile cooking). Take care not to let it burn to the pot. If the hominy becomes too thick, add some hot milk, beating it nice and creamy. If required for breakfast, add a piece of butter (and a little cream if at hand). Serve for breakfast with cream, milk, butter, or sugar. Fried Hominy {Hominy frit) Cook hominy [see recipe: How to Cook Hominy]. After hav¬ ing added the hot milk, beat nice and creamy, pour it in a cake plate or on a platter, leave until cold. When cold, cut out in any shape desired — diamond, square, heart, oblong, etc., dip in egg and bread crumbs, fry in very hot fat. Serve with wild duck and grouse. Fried Hominy as Dessert {Hominy frit , comme Dessert) Cook the hominy [see recipe: How to Cook Hominy]. When the hot milk has been added, beat nice and creamy, pour it on a cake plate or a platter, leave until cold, cut in any shape desired, dip in egg, fry in hot fat. Serve with cream, butter, sugar, or different kinds of preserves. Hominy Croquettes {Croquettes d’ Hominy) Cook the hominy [see recipe: How to Cook Hominy]. When nice and dry, add a little cream sauce. Take tablespoonfuls of the hominy, put on a platter — separately — and leave until it com¬ mences to get cold; then shape in small pyramids and leave until quite cold. Dip in egg, then fresh bread crumbs, fry in very hot fat. Just before serving, put in oven a few minutes until thoroughly hot. Serve in a vegetable dish, garnished with a little parsley at the side. Hominy Foundation {Base d’ Hominy) Butter a pie plate of the size wanted, decorate with Spanish pepper according to taste, fill with the hominy, let stand until cold, cut the centre out — leaving a space for the sauce. A few minutes before serving put in hot water in oven, from five to eight minutes • — uncovered — to get hot. Turn out on a paper doily. Founda¬ tion for different kinds of fish dishes or entrees. FARINA (. Farine )