Baked Savory Rice

Ingredients

• 1 c rice
• 1 qt boiling water
• 1 t salt
• juice of 1 lemon
• 1/4 c butter
• 1 T curry powder

Method

1. 1

   Blanch rice, drain, and cover with boiling water.

2. 2

   Add salt and lemon juice, cook for 15 minutes.

3. 3

   Mix in creamed butter and curry powder, then bake until tender.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 205. The excerpt below is the record exactly as published.

t salt. Pour ;iij3 LESSONS IN COOKING this mixture into the platter, arrange the meat cakes in it and serve. Cress and Orange Salad Wash thoroughly and separate into small pieces a small bunch of water cress. Peel two oranges, separate into sec- tions and cut each section into thirds. Add to the cress y2 c salad dressing, mix thoroughly and serve very cold on a lettuce leaf. Preparing the Meal About 3^ h before luncheon time make the salad and set in a cold place until needed. Grind the round steak and prepare the beef rolls. While cooking make the sauce for the meat. Cut the bread and butter and place on the table. Make the tea and serve the luncheon. TOESDAY LDNCHEON COST FOOD UNITS Beef Rolls $0,198 1,250 Cress and Orange Salad 107 425 Bread and Butter 038 600 Tea and Sugar 014 156 Total Luncheon $0,337 2,431 DINNER Tuesday Lesson 223 ROAST MUTTON BAKED SAVORY RICE SCALLOPED CORN MINT PUNCH PINEAPPLE FANCY Roast Mutton Dredge with flour in the roasting pan and place in a hot oven. After 15 or 20 m lower the temperature, add season- ing and baste with the drippings occasionally. Cook for 2y2 to 3 h, according to size. Baked Savory Rice Blanch i c rice, drain, rinse with cold water, cover with I qt. boiling water and return to the fire. Add i t salt, juice of I lemon and cook for 15 m, stirring occasionally. Add J4 c butter creamed with i T curry powder, turn into a baking dish and bake until tender. Reserve ^ c cooked rice for use Thursday morning. Scalloped Corn With a sharp knife cut through the center of each row of grains on 6 medium sized ears of corn and scrape the pulp JULY MENUS 369 from the cob. Put a layer of the corn in the bottom of a (buttered baking dish, cover with a layer of cracker or bread crumbs, add 3^ t sah, % t pepper and I T butter, sprinkled in dots over the crumbs. Then add another layer of corn, then crumbs and seasonings, having the last layer crumbs. Pour milk over all until it comes to the top of the crumbs. Bake in a moderate oven about ^ h, or until the corn is cooked. Canned corn may be used in the same way. Mint Punch Wash 3 bunches of mint thoroughly, chop fine, cover with I qt. Iboiling water and steep ^/^ h. To the juice of 2 lemon

Cook this with the app: pantry check, scaling, and the assistant.