Ladies'Column.

Kaipara and Waitemata Echo, 19 June 1914, Page 2

Ladies' Column.

That Humble Vegetable Rice. v IF INCLINED TO SCORN, TR\> OF TJJKSE UNUSUAL WAYS OF COOKING IT. ■ 4 At the time of year when new potatoes are expensive and old ones are poor, serve boiled rice as a substitute. Where the family must be coaxed into a fondness for rice instead of potato, try serving it, in some particularly attractive fashion. A mound of fluffy rice, lightly piled . in the centre of a platter, is cap- v able of many pleasing variations. v.£ For instance, try a decoration of green peppers, cut in rings and cooked until tender in slightly salted water. Lay these green rings in an interlaced row, well up on the mound of rice. The effect will be found exceedingly good and the peppers will also add a deliciois^^, bit of flavour to the rice, when svc-^'; ved together. , Tomatoes are also to be recommended in connection with the serving of rice. The fresh tomatoes, when in the markets, are just right for broiling or frying. Cut them in medium slices, clip in flour, am. fry on both sides. A standing row' of thevse tomato slices, supported against the centre of rioe, and witft* a sprig of parsley here and there, makes an attractive dish. Tomatoes, cut in halves, baked or sauted in butter until tender, are good when each half is heaped with.' a big spoonful of boiled rice topped with a tiny sprig of parsley.} Such an arrangement makes an ejc-r,-cellent border around a plate oft cold meat or sardines, as a lun-. cheon or supper dish. \ Chicken livers in brown sauce broiled calves' liver, creamed codfish, oi* minced meat of any kindy are all improved when served witht1 a border of boiled rioe, in whic!*, case potatoes need not figure in tht# meal in any form.. A little trick which goes a long way toward the satisfactory serving of rice is the use of a fork rather than a spoon. When serving, where possible, use two forks instead of a spoon. The spoon crushes the delicate particles and gives the rice a •• • mushy look which must always be avoided. The secret of properl_. ceoked rice lies in an abundance of rapidly boiling water. After washing- the uncooked rice so that the last rinsing water is not even cloudy, the grains should he sprinkled into a. kettle of rapidly boiling water, the rice being added so gradually that/ the violent ebullition of the water will not be checked. There must be plenty of water and every grain of rice must fairly dance up and. down. Two or three washed and peeled onions of medium, size, if placed in. the water in which rice is boiled, will impart an indescribably delicate flavour. This is not distinct enough to-be recognised as tl^ presence of onions, the onions being re- *\ moved in serving the rice. Besides -** the improved flavour, the onions lessen the chances of the rice sticking to the bottom of the kettle. Another bit of rice-cooking information worth knowing is that rubbing the top of the kettle with butter or lard will keep the rice from, boiling over. The water will never rise beyond the rim. This does away with frequent watching. When the rice is tender, turn into a coarsesievo, hold under the hot water faucet and let a couple of quarts', of Water pass through. Add salt., place the sieve over a saucepan o£ boiling water until every grain be- \ comes distinct. Properly cooked rice should swell to three times its. original size. When rice is cooked, in this way, the water in which it is J boiled may be saved and used instead of milk in making various, soups.