Flaked Rice Fritters

Ingredients

• four cupfuls of flaked rice
• one cupful of flour
• two level teaspoonfuls of baking-powder
• one-half teaspoonful of salt
• one-fourth teaspoonful of paprica
• one egg
• one cupful of milk

Method

1. 1

   Drop by spoonfuls into hot Ko-nut and fry for five minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 304. The excerpt below is the record exactly as published.

FLAKED RICE FRITTERS. Take four cupfuls of flaked rice, one cupful of flour, two level tea- spoonfuls of baking-powder, one-half teaspoonful of salt, one-fourth tea- spoonful of paprica, one ^gg, one cupful of milk. Drop by spoonfuls into hot Ko-nut and fry five minutes. Myrtle Robinson. RICE CROQUETTES. Put two cupfuls of rice into a saucepan with plenty of water and boil until soft. Take up a little at a time in a spoon, roll it into a pear-shape and dip them into egg and bread-crumbs, fry carefully in boiling fat or Ko-nut, drain and place them on a napkin, garnish neatly with parsley and serve. B. A. P. FRUIT BISCUITS. Mix graham flour with just enough of scalded figs — previously washed —to make an adherent dough by much kneading; roll or cut into biscuits one-half inch thick, and two or three inches square; bake in a quick oven. 28 li. b. r. 438 CEREALS AND FARINACEOUS DISHES. SAQO PORRIDGE. Soak four tablespoonfuls of sago ten minutes in a quart of cold water. Boil it gently one hour and season with a little sugar. Pour it into the soup plates. G. N. R. FARINA QRUEL. This is very nutritive. A nice gruel which strengthens is made by the addition of two tablespoonfuls of farina to a gill of water. Pour very slowly on the mixture a quart of boiling water, stirring thoroughly and boiling ten minutes. Mrs. Kate Collins. CORN-STARCH BLANC MANGE. Dissolve one-half pound of corn-starch in a pint of cold milk; then put it into three pints of boiling milk; and boil very moderately five or six minutes. L. F. T. CORN-MEAL flUSH. Sift with one hand into two quarts of boiling water enough corn-meal to make a thick gruel. Stir it till all the lumps are smoothed out. Set it on the back of the range and let it cook a couple of hours. Use cream, or butter and sugar on it. F. E. P. TO FRY CORN MUSH. Boil the corn-meal the day before, and put it in a deep square tin with straight sides. This makes the slices look even when cut. Have the slices all of one size. Roll each one in egg and flour and fry in Ko-nut oil. They must be turned, so as to have a crust on both sides. Mrs. p. Pfennig. TO STEAM RICE. Rice should be cooked so as to leave the'grains whole, consequently it should be first washed through cold water several times, or until that floury substance is washed off. Then take a cup of rice and put it in a pan with three cupfuls of cold water. Put it in a steamer and cook one hour. If it thickens too much add boiling water. Have a fruit sauce to eat with it, warm. L- C. A. RICE CUTLETS. One-fourth of a pound of rice, one-half pound of cold meat, one onion, one-fourth pound of bread-crumbs, boil the rice and strain it, chop up the meat and onions small, and mix with rice; sprinkle one salt-spoonful of salt and one-fourth salt-spoonful of pepper over it; mix well together, CEREALS AND FARINACEOUS DISHES. 439 with just a little milk to make a paste; let the mixture set on a plate; cut into the shape of mutton cutlets; dip in &gg and bread-crumbs. Fry a golden brown; serve with tomato sauce. M. E. M. CORN BREAD MADE WITH KO-NUT. One quart of sifted yellow or white meal, three cupfuls of buttermilk, one teaspoonful of soda, one-half cupful of molasses, one egg

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