Boiled Rice

Ingredients

• rice
• three or four times the same quantity of water
• salt generously
• a small piece of lard

Method

1. 1

   Wash the rice and place it in a saucepan with water and salt.

2. 2

   Boil until soft but not broken, then drain and cover to finish cooking slowly.

3. 3

   Add lard before serving.

Nutrition per serving

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 7. The excerpt below is the record exactly as published.

boiled rice. Beat thor- oughly, and bake in buttered pans for thirty-five min- utes. Serve with maple syrup. Turkey Salad. Cut the cold turkey meat into dice and mix it with twice the quantity of diced celery and one cupful of Breakfasts and Teas 21 broken walnut meats. Mix all well together and moisten with a good boiled dressing. Serve in a nest of bleached lettuce. Cheese Balls. Roll rich pastry out very thin, cut it into circles with a small tumbler, put two teaspoonfuls of grated cheese in the center of each, add a dash of cayenne and a tea- spoonful of finely chopped walnut meats, then draw the edges of the paste together over the cheese, pinching it well to form a little ball. Bake in a hot oven to a very pale brown. Before serving reheat in the oven. Strawberry Trifle. Cut one large stale sponge cake in horizontal slices the whole length of the loaf. They should be half an inch thick. Beat the whites of four eggs to a stiff snow, divide it into two portions ; into one stir two level table- spoons of powdered sugar and one-half of a grated cocoanut; into the other stir the same amount of powdered sugar and one-half pound of sweet almonds blanched and pounded. Spread the slices of cake with these mixtures, half with the cocoanut and half with the almond, and replace them in their original form. The top crust should be cut off before slicing the cake as it is used for a lid. Hold the sliced cake firmly to- gether and with a sharp knife cut down deep enough to leave only an inch at the bottom, and take out the center, leaving walls only one inch thick. Soak the part removed in a bowl with one cupful of rich custard 22 Breakfasts and Teas flavored with lemon. Rub it to a smooth batter, then whip unto it one cupful of cream which has been whip- ped to a dry stiff froth. Fill the cavity of the cake with alternate layers of this mixture and very rich preserved strawberries. Then put on the lid and ice with a frost- ing made with the whites of three eggs, one heaping cupful of powdered sugar and the juice of one lemon. Spread it smoothly over the sides and top of the cake, and keep in a very cold place until time to serve. Then place it on a silver or crystal dish, and put alternate spoonfuls of the whipped cream mixture and preserved strawberries around the base. Meringues Filled with Preserved Walnuts. Beat the whites of six eggs to a stiff firm snow, stir into it three-fourths of a pound of powdered sugar, flavor with a little lemon or rose water, and continue to beat until very light. Then drop them from a spoon, a little more than an inch apart, on well buttered paper, keeping them as nearly egg-shaped as possible. Place the paper on a half-inch board and bake in a slow oven until well dried out. Remove from the paper, scrape out the soft part from the underside, and before serv- ing fill with preserved walnuts and stick each two to- gether. The preserved walnuts are a very delicious sweet but one rarely met with. Breakfasts and Teas 23 CHAPTER ill. A Cuban Breakfast. The palm, of course, is the key note for decoration, as it is the characteristic plant of the tropics. But in order to be true to the scheme in mind, that is, to make your surroundings appear truly southern and create a local atmosphere, a marked difference should be made between the arrangement of our usual American inte- rior and the room which aims at the imitation of a Cuban home. Light and air are most important, the factors sine qua non, and the scene of the Almuerzo (breakfast) should not recall the hot house, the con- servatory, nor the dimly lighted, heavily curtained apartment of our northern dwellings. There should be space, plenty of windows, the fewest possible hang- ings, and these light in weight and color. For the mantel and table decorations dwarf palms are very effective, while larger ones of many varieties are appropriate for corners and other available places. Very pretty souvenirs can be made of small palm leaf fans. A Cuban landscape and the name of a guest are painted thereon, and tiny Cuban and American flags tied on the handle make a neat finish. As most of the dishes served will be new to the guests, it is advisable to have at each place a menu card where they may see how the dishes are called, that they may not only relish them knowingly but remember their excellence. 24 Breakfasts and Teas The hour for breakfast is noon, although it may be taken as late as one o'clock. Here is a typical breakfast which can be easily re- produced with the material at our command. Almuerzo Olives Aeles Sausage Eggs in Revoltillo Boiled Rice Fried Plantains Fish in Escabeche New Potatoes Tenderloin Steak Lettuce Salad Guava Paste and Fresh Cheese Cocoanut Desert Fruit Coffee The olives should be served with cracked ice; the Aeles sausage (imported) in very thin slices. Eggs in Revoltillo. Fry in a little butter a good sized onion chopped fine; when brown, add three fresh tomatoes and one sweet green pepper cut into small bits. Salt to taste and let simmer until the tomatoes are quite cooked, then add six eggs which have been beaten. Stir while cooking and serve soft as you would scrambled eggs. Boiled Rice. Rice in Cuba is an indispensable article of food, and no meal is complete without it. There is no little art required in its preparation, and it is imperative that it should be dry and tender at once. Like most simple things, it has a certain knack to it. Having thorough- ly washed the rice, place it in a saucepan with three or Breakfasts and Teas 25 four times the same quantity of water; salt generously and allow to boil until the grain is soft but not broken; drain off carefully all the water, cover the saucepan tightly and place at the back of the stove, where it will finish cooking slowly and become dry through the action of the steam. A small piece of lard

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