The International Jewish Cook Book Part 47

RICE IN MILK

Clean the rice as for boiling in water; and cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt, adding a few seeded or sultana raisins if desired. Serve hot like boiled rice or press into small cups, cool and serve with cream and sugar.

RICE WITH GRATED CHOCOLATE

Cook one-half cup of rice, place in hot serving dish, sprinkle generously with grated sweet chocolate; set in oven one minute and serve.

STEAMED RICE

Wash two cups of rice carefully put in double boiler; add eight cups of cold water and a pinch of salt and steam for two hours; do not stir.

Serve with any kind of stewed fruit or preserve.

APPLES WITH RICE

Boil one cup of rice in water or milk; rub the kettle all over with a piece of b.u.t.ter before putting in the rice, season with salt and add a lump of b.u.t.ter. When cooked, add about six apples, pared, quartered and cored, sugar and cinnamon. This makes a nice side dish, or dessert, served with cream.

BOILED RICE WITH PINEAPPLE

Boil as much rice as desired and when done slice up the pineapple and add, with as much sugar as is required to sweeten to taste.

BAKED RICE

Arrange two cups of boiled rice in a baking dish in layers, covering each with grated cheese, a little milk, b.u.t.ter, salt and red pepper.

Spread one cup of grated bread crumbs over all and bake in a moderate oven until the crumbs are browned.

SWEET RICE

Clean and wash one cup of rice. Put on to boil with cold water, add a pinch of salt. When done drain off the water, if any; add two cups of milk, stir in and let boil for five minutes. Dish up, then sprinkle sugar and cinnamon generously over the top. The yolk of an egg can be added just before serving if desired.

EGGS BAKED IN RICE

Line a b.u.t.tered dish with steamed rice. Break the eggs in the centre, dot with b.u.t.ter, sprinkle with salt, pepper and bake in a moderate oven.

RICE AND NUT LOAF

Boil one-half cup of rice (brown preferred); drain and dry it. Mix with an equal quant.i.ty of bread crumbs. Add level teaspoon of salt and one-half saltspoon of black pepper. Stir in one cup of chopped nuts--pecans or peanuts. Add one tablespoon of chopped parsley and one egg. Mix thoroughly and pack in bread-pan to mold it. Turn it from pan into baking-pan and bake slowly three-quarters of an hour. Serve with cream sauce or puree of peas.

PILAF

Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the water has evaporated. Then add melted b.u.t.ter, mix well, and keep in warm place, covered, until ready to serve.

SPANISH RICE

Put one cup of washed rice in frying-pan with four or five tablespoons of poultry fat; add three onions chopped and two cloves of garlic minced fine. Fry ten minutes; add one red pepper or one canned pimento chopped, or one teaspoon of paprika, and three ripe tomatoes or two cups of strained tomatoes and one teaspoon of salt. Cook slowly about one hour, and as the water evaporates, add more boiling water to keep from burning.

LEFT-OVER CEREALS

Oatmeal, hominy, cracked wheat, and other cereals which are left over can be added next day to the fresh stock, for they are improved by long boiling and do not injure the new supply, or such as is left can be molded in large or in small forms, and served cold with cream, or milk and sugar. In warm weather cereals are nicer cold than hot. Cold hominy and mush, cut into squares and fried, so that a crisp crust is formed on both sides,--also hominy or farina, rolled into b.a.l.l.s and fried,--are good used in place of a vegetable or as a breakfast dish.

Any of the cereals make good pancakes, or a small amount added to the ordinary pancake batter improves it.

*EGGS*

Eggs and the foods into which they enter are favorite articles of diet in most households. They are an agreeable subst.i.tute for meat and even when high in price make a cheaper dish than meat.

A fresh egg should feel heavy, sink in water, and when held to a bright light show a clear round yolk.

TO PRESERVE EGGS

In the early spring or fall when eggs are plentiful and at their best, pack them away for future use. Use strictly fresh eggs with perfect sh.e.l.ls (no cracks). Buy water gla.s.s at drugstore. Use ten parts water to one of water gla.s.s. Boil water, when cool add water gla.s.s and beat well.

Use an earthen jar or crock, pack in rows and pour over the liquid mixture to cover well. Place old plate over eggs in crock to keep them under water. Put cover on jar and keep in cool place. More eggs may be added at any time if well covered with the liquid mixture.

For fifteen dozen eggs use one quart water gla.s.s.

TO KEEP EGG YOLKS

The yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold water and a pinch of salt added to them. The cup must be closely covered with a wet cloth, and this must be changed and well rinsed in cold water every day.

When whites are left over make a small angel cake or any of the cookies which require the whites of egg only.

When yolks are left over use for making mayonnaise.

POACHED OR DROPPED EGGS

Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil.

Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.

BOILED EGGS