Rice Balls

Ingredients

• 2 tbsp. boiled rice
• Salt to taste
• pepper to taste
• 2 tsp. chopped meat

Method

1. 1

   Spread rice on square of cheesecloth, and place seasoned meat in the center.

2. 2

   Take up the cloth and form a solid ball, having the rice entirely surround the meat.

3. 3

   Tie with twine.

4. 4

   Cook in boiling water for 10 minutes.

5. 5

   Serve with tomato sauce.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 14. The excerpt below is the record exactly as published.

Rice Balls 2 tbsp. boiled rice. Salt and pepper to taste. 2 tsp. chopped meat (beef, mutton, chicken, etc.) Spread rice on square of cheesecloth, and place seasoned meat in the center. Take up the cloth and form a solid ball, having the rice entirely surround the 56 A HANDBOOK OF HOME ECONOMICS meat. Tie with twine. Cook in boiling water 10 m. Serve with tomato sauce. The amount given is for one rice ball. Minced Meat on Toast Chop fine any cold, cooked meat. Moisten with gravy, season, and heat. Spread on slices of crisp, buttered toast, dipped in hot salted water. What kinds of fat may be used for frying? How may we clarify this fat? What are beef drippings? What may they be used for? GELATINE Lemon Jelly J^ box gelatine, or 2 tbsp. granulated gelatine. J/£ c. cold water. 2^ c. boiling water. 1 c. sugar. J/£ cup lemon juice. Fill mold with cold water. Soak gelatine 20 m. in the cold water, and add the boiling water. Stir, add sugar and hold over hot water until all sugar and gela- tine are dissolved. Add lemon juice and strain into cold, wet mold. A HANDBOOK OF HOME ECONOMICS 57 Raspberry Cream J/2 box gelatine. 1 pt. raspberry juice. Yz c. sugar. 1 pt. cream. 1/2 c. cold water. Cover gelatine with water, and soak J/2 h., then stand it over boiling water until thoroughly dissolved. Add to it the sugar and raspberry juice, and strain into a dish. Place the dish in a pan of ice, and stir continually, until the mixture thickens, then add the cream, whipped. Stir carefully until thoroughly mixed. Pour into a mold, and stand in a cold place to harden. What is its chief source of gelatine? How is it obtained? What is its chief food value? FISH Fish stands next to eggs and meat as a protein food. All fish may be divided into three classes — white fish, oily fish, shellfish. The oily fish are the richest in ex- tractives and fat, but are less easily digested than the white fish. Only fresh fish should be purchased; if good, the flesh will be firm and plump, the gills red, and the eyes bright. 58 A HANDBOOK OF HOME ECONOMICS Boiled Fish Wash the fish well in cold water, wipe carefully, and rub with a little salt. Wrap in cheesecloth, tie the ends, and place in fish kettle. Cover with boiling water. Add 1 tsp. salt. Slice of onion. 1 bay leaf. Sprig of parsley. Cover and simmer 10 m. to every pound. Take the fish from the water as soon as it is done, drain, remove the cloth carefully; turn the fish on a hot plate and garnish with slices of lemon and parsley. Fried Fish Clean the fish and wipe as dry as possible. Sprinkle with salt and pepper, roll in flour, then dip in white of egg and roll in bread crumbs or corn meal. Put into a frying-pan 2 tbsp. of fat which must become very hot before the fish is put in. Turn the fish with a broad knife or pancake turner, with care not to break the fish. When cooked an amber color it is ready to turn. In serving lay the slices of fish overlapping each other on a hot dish, and garnish with slices of lemon and parsley. Baked Fish Scrape the fish free from all scales. Make a small opening down the under side and remove the vitals. A HANDBOOK OF HOME ECONOMICS 59 Wash well inside and out, wipe dry with a clean towel. Rub well with salt. Make a dressing of 1 c. stale bread crumbs. 2 tbsp. chopped parsley. 2 tbsp. melted butter. 1 tsp. salt. Mix well and stuff the fish, sewing it up with soft yarn. Score one side of the fish with a sharp knife, making the scores about one inch apart, and dredge thickly with salt, pepper, and flour. Baste every ten minutes with the gravy in the pan. Make a list of the oily fish found in your market, with price per pound. Make a list of the white fish, with price per pound. Name the common shellfish. Name the fish which we may buy dried or salted. Fish Balls 1 c. shredded codfish. Salt and pepper to taste. 2 c. mashed potato. 1 egg. 1 tsp. butter. Boil fish and potato together; drain well. Mash, adding seasoning and beaten egg. Shape in small balls, or drop by spoonfuls into hot fat and fry until a rich brown. Drain on brown paper. Serve hot. If desired, dip in beaten egg and roll in sifted, dried bread or cracker crumbs before frying. 60 A HANDBOOK OF HOME ECONOMICS Creamed Codfish Split salt fish into small pieces. Soak in cold water over night. Pour boiling water over it twice in the morning. Drain and stir into a white sauce to which you have added three eggs, hard cooked, and cut into small pieces. Proportions: 2 c. fish. 3 eggs. % c. white sauce. Serve with baked potatoes. BEANS Sometimes we cannot obtain either meat or fish, or we do not care to serve animal food, yet we must have our protein in some form. Then we find that certain vegetables will work in very well, and peas and beans head the list. This form of protein is not so easily digested, nor is it so thoroughly assimilated by the system, and it would be very unwise to use it commonly, but occasionally it is most acceptable. We may serve plain boiled lima beans, Boston baked beans, or bean soup; but with many the Spanish beans will prove to be the most appetizing. Spanish Beans 2 tbsp. vinegar. Salt to taste

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