Twenty lessons in domestic science

Rice is valuable as a starchy food, but in boiling parts with a considerable per cent of both starch and mineral matter, therefore, the water in which rice is cooked, holds food value, and if rice is cooked in more water that can be absorbed, the remaining liquor or water should be retained for soups or gravies. For nutritive purposes we would recommend the cooking of rice in just sufficient water to be absorbed, i. e., four times as much water as measure of rice. EFFECT OF POLISHING RICE: Farmers' Bulletin No. 417 has this to say, " Using the grain without polishing is economical and furnishes a rice of much higher food value. In the process of polishing nearly all fats are removed." We are to understand from that, that the unpolished rice is the more wholesome and nutritive. Boiled Rice, No. 1 1 cup unpolished rice 4 cups boiling water 1 teaspoon salt * 1 teaspoon butter Preparation : Place boiling water in the upper kettle of rice boiler, with salt and butter, add the cleaned rice and keep rapidly boiling for fifteen to twenty minutes. When the rice has absorbed most of the water this kettle can be set into the water vessel and allowed to complete the cooking uncovered in the double boiler. If an ordinary sauce pan is used instead of the double cooker, an asbestos mat may be placed under the kettle to complete the cooking. Boiled Rice, No. 2 % cup rice 4 cups boiling water 1 teaspoon salt 1 teaspoon butter Preparation : Put the water into a much larger kettle than is necessary for amount of materials. Add the salt and butter, and when boiling sprinkle in the cleaned rice. Boil at a gallop thirty minutes. Pour into a strainer or sieve, dash a cup of clear water over the rice and set in a warm oven to dry. The water in which the rice was cooked may be preserved for soups or broth. LESSON No. 11 Domestic Science Carbohydrates Spanish Rice Rice Oil or butter Salt Clear stock or water Preparation : Place sauce pan over fire with a level tablespoon of oil or butter. Sprinkle into it the cleaned uncooked rice and cook over a low flame for five minutes. Add a dash of salt and the stock and cook twenty minutes briskly. Note: If onions, curry powder or green peppers are to be a part of this dish, they are first sauted in the oil and then rice is added. Italian Pastes VEGETABLES, Starchy and Italian Pastes MACARONI, Explanatory: Macaroni or any of the Italian pastes with cheese or with cream sauce should be served in place of a meat dish instead of with a meat dish. Such a dish contains sufficient nutriment to make a complete ration served with a green vegetable or salad. A few years ago the best grades were imported but it is now conceded that American made pastes of standard brands excel all others in food value and sanitary manufacture. The pastes intended for cooking in soups are first dropped into boiling salted water for twenty minutes and boiled rapidly, using a large quantity of water. The pastes are then drained and put into soup kettle with the soup to finish. For all other dishes the pastes must be dropped into salted boiling water and cooked at a rapid boil thirty minutes. Then put into a colander and cold water run through to blanche and separate.