Ontario Teachers' Manuals: Household Science in Rural Schools Part 34

4 tbsp. rice 4 c. milk 3 tbsp. b.u.t.ter 1/2 small onion 4 stalks celery 1/2 bay leaf Salt and pepper to taste

Scald the milk, add the well-washed rice, and cook for 30 minutes in a closely covered double boiler. Melt the b.u.t.ter and cook the sliced onion and celery in it until tender, but not brown. Add these, with the bay leaf, to the contents of the double boiler, cover, and let it stand on the back of the stove for 15 minutes. Strain, season with salt and pepper, re-heat, and serve. Note that the bay leaf is added and allowed to stand, to increase the flavour, and may be omitted if desired. (Will serve six.)

_Rice Pudding_

3 c. rice 6 c. water 6 c. milk 2 c. sugar 4 eggs 2 tsp. salt 3 c. fruit (chopped raisins) if desired

Wash the rice in a strainer placed over a bowl of cold water, by rubbing the rice between the fingers. Lift the strainer from the bowl and change the water. Repeat until the water is clear. Put the water in the upper part of a double boiler directly over the fire, and when it boils rapidly, gradually add the rice to it. Boil rapidly for 5 minutes, then add the milk, to which has been added the sugar, salt, and eggs slightly beaten. Cover, place in the lower part of the double boiler, and cook until kernels are tender--from 45 minutes to 1 hour. If raisins are used, add them before putting the rice in the double boiler. Serve with milk and sugar as desired. (Will serve eighteen.)

_Rice Pudding_

2 c. rice 1 c. raisins 1 tsp. salt 4 qt. milk 1 c. sugar 1 tsp. cinnamon

Prepare the rice and raisins and put them, with the other ingredients, in a b.u.t.tered pan. Bake all forenoon, stirring occasionally during the first hour. Serve with milk or cream. (Will serve ten.)

_Cream of Wheat_

1-1/2 c. cream of wheat 10 c. boiling water 1-1/2 tsp. salt 1-1/2 c. dates (chopped)

Put the boiling water and salt in the upper part of the double boiler directly over the heat. When boiling, add the cereal slowly. Stir constantly until the mixture thickens. Add the dates and cook for 5 minutes. Place in the lower part of the double boiler and cook at least 1 hour. Serve with milk and sugar. (Will serve eighteen.)

_Scrambled Eggs_

9 eggs 1 c. milk 2 tbsp. b.u.t.ter 1 tsp. salt Pepper

Beat the eggs until the yolks and whites are well mixed. Add the seasonings and milk. Heat the frying-pan, melt the b.u.t.ter in it, and turn in the egg mixture. Cook slowly, sc.r.a.ping the mixture from the bottom of the pan as it cooks. As soon as a jelly-like consistency is formed, remove at once to a hot dish or serve on toast. (Will serve nine.)

_Creamed Eggs_

6 hard-cooked eggs 4 tbsp. b.u.t.ter 2 c. milk 4 tbsp. flour Salt and pepper

Melt the b.u.t.ter, add the flour, and stir in the milk gradually. Cook well and season with salt and pepper. Cut hard-cooked eggs in small pieces and add them to the white sauce. It may be served on toast. (Will serve six.)

_Egg Broth_

6 eggs 6 tbsp. sugar 1 c. hot milk Few grains salt Vanilla or nutmeg

Beat the eggs and add the sugar and salt. Stir in the hot milk gradually, so that the eggs will cook smoothly. Flavour as desired.

(Will serve six.)

_Soft-cooked Eggs_

Wash the eggs and put in a sauce-pan, cover with boiling water, remove to the back of the stove or where the water will keep hot, but not boil.

Let them stand, covered, from 7 to 10 minutes, according to the consistency desired.

_Baked Shirred Eggs_

b.u.t.ter small earthen cups. Break an egg in each and sprinkle with a few grains of salt and pepper and bits of b.u.t.ter. Bake in a moderate oven until the white is set. For Shirred Eggs proceed as above, but to cook, place in a pan of hot water on the back of the stove, until the white is set.

_Creamed Potatoes_

White sauce (medium consistency) 3 tbsp. flour 3 tbsp. b.u.t.ter 1-1/2 c. milk Salt and pepper

Make a white sauce of the b.u.t.ter, flour, milk, and seasonings. Cut cold potatoes (about eight) into cubes or slices and heat in the sauce. Serve hot. (Will serve nine.)

_Mashed Potatoes_

Boil the potatoes, drain, and mash in the kettle in which they were boiled. When free from lumps, add to each cup of mashed potatoes:

1 tsp. b.u.t.ter 1 or more tbsp. hot milk 1/4 tsp. salt

Beat all together until light and creamy. Re-heat, and pile lightly, without smoothing, in a hot dish.

_Baked Potatoes_

Use potatoes of medium size.

Scrub thoroughly in water with a brush. Place in a pan in a hot oven.

Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist until the skin is broken. Serve immediately. (If no oven is available, place a wire rack on the top of the stove. Put the potatoes on this rack and cover them with a large pan. When half cooked, turn.)

_Macaroni and Cheese_

3 c. macaroni (2 pieces) 3 tsp. salt 3 qt. boiling water 6 c. white sauce (medium)

Cook the macaroni in boiling salted water until tender. Drain, pour cold water over it, and drain it once more. Put the macaroni into a baking dish, sprinkling a layer of grated cheese upon each layer of macaroni.

Pour in the sauce and sprinkle the top with cheese. Cook until the sauce bubbles up through the cheese and the top is brown. To give variety, finely-minced ham, boiled codfish, or any cold meat may be used instead of the cheese. (Will serve ten.)

_Cornstarch Pudding_

1 qt. milk 3/4 c. cornstarch 1/2 tsp. salt 3/4 c. sugar Vanilla

Scald the milk in a double boiler. Mix the sugar, cornstarch, and salt together. Gradually add to the hot milk and stir constantly until it thickens. Cover, cook for 30 minutes, add vanilla, and pour into cold, wet moulds. When set, turn out, and serve with milk and sugar. (Will serve nine.)

_Apple Sauce_