Evening Republican, Volume 20, Number 232, Rensselaer, Jasper County, 27 September 1916 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Before the evening lamps are lit While day and night commingle . The sire and matron come and sit Beside the cozy ingle; And softly speak of the delight Within their bosoms swelling Because beneath their roof tonight Their dear ones all are dwelling. —W. D. Kelly. Rice as a Valuable Food. in the Orient rice is appreciated at its proper worth. Kice has a higher food value than potatoes, is comparatively cheap and, with the ease in which it may be prepared, it makes a food not to be despised. Cook a cupful of rice until tender, in two cupfuls of brown stock, highly seasoned with salt, cayenne, chopped parsley and onion juice. Stir in a tablespoonful of butter just before serving.

Boiled Rice Pudding. Wash two cupfuls of rice, add a cupful of stoned raisins, cut in halves, with a teaspoonful of salt. Tie in a pudding cloth, leaving plenty of room for the rice to swell. Drop into boiling water and boil until tender. Serve with fruit sauce. Rice With Cheese. Put a layer of cooked rioe, a layer of grated cheese and tomato sauce or* hard cooked eggs sliced in thin white sauce, then another layer of rice, cover with crumbs and brown in a hot oven. Compote of Rice With Peaches. Wash two-thirds of a cupful of rice, add one cupful of boiling water, and steam until the rice has absorbed the water, then add one and one-third cupfuls of hot milk, one teaspoonful of salt and a fourth of a cupful of sugar. Cook until the rice is soft. Turn into a buttered mold and, when shaped, remove and arrange sections of canned peaches dipped in chopped nuts or macaroon crumbs. Serve with the juice from the peaches. Pears may be used in place of peaches. Casserole of Rice With Meat. Boil a cupful of rice until tender, chop half a pound of any cold meat, season highly with salt and pepper, celery salt and a tablespoonful of chopped, onion, a teaspoonful of chopped parsley, a pinch of marjoram and thyme. Add one beaten egg, two tablespoonfuls of fine cracker crumbs and moisten with hot w y ater or stock. Butter a small mold, line the bottom and sides with the rice a half inch deep, pack in the meat, then cover closely with rice and steam 45 minutes. Serve on a platter with tomato sauce poured around it.