Evening Republican, Volume 15, Number 234, Rensselaer, Jasper County, 4 October 1911 — Appetizing Dishes Of Boiled Rice [ARTICLE]

Appetizing Dishes Of Boiled Rice

Thoroughly wash the rice art cook In briskly boiling water until tender. Balt sparingly. Sauces: _ \ / 1. Top of the can of milk sweetened and flavored to taste with vanilla, vanilla and lemon, rose, almond, almond and lemon. 2. Maple sirup, dash of lemon juice and nut powder. To one cup of warm sirup add half a cup of pecan oi walnut meats reduced to a powder, flavor with half dessert spoon of clear lemon juice. 3. Thin cream swee;ened (saves sugar to sweeten this way) and then flavored to suit the taste. 4. Thin cream poured over sugar sprinkled overprice,. '/■ . 5. Range sauce. (This is a delicious dressing for cottage, plain bread, cracker and farina puddings junket, malted rice and -blanc mange desserts. 6. Preserve sirup from peaches, strawberries and quince. 7. Mashed and sweetened fresh strawberries. 8. Liquid apple sauce with win tergrten flavoring. 9. Boiled custard. 10. Chocolate or cocoa sauce. 11. Lemon sauce. 12. Corn starch sauce. 13. Butter spread over hot rice and powdered thickly with grated maple sugar. 14. Plain maple sirup. 15. Sugar and plain milk. 16. Molasqps. 17. Golden sirup. 18. Whipped cream, sweetened and flavored. 19. Whipped cream, sweetened flavored, and cocoa or grated chocolate beaten, in. Rice and cheese are very good with roast beef. They are cooked in much the same way as we commonly prepare macaroni and cheese. Boil the rice until tender in salted water, drain dry, then put in a baking dish alternate layers of rice and grated cheese. The layers of cheese should not be more than a sprinkling seasoned with salt and a little butter cover with sweet milk, sprinkle with fine bread crumbs and brown