SWEET AND SAVOURY

Wairarapa Times-Age, 6 April 1939, Page 10

SWEET AND SAVOURY

SOME RICE DISHES. From scrambled rice and bacon for breakfast to rice Florentine for supper, you will find that there is a rice recipe to answer most of your day’s cooking needs. Rice is nourishing and wholesome, too. Rice Florentine. Take 3oz Patna rice, 3 to 4 gills stock, 1 pint picked prawns, 1 good dessertspoonful grated Parmesan cheese, 1 flat teaspoonful curry paste, loz butter, Ismail onion, finely chopped, salt, pepper, chopped parsley. Wash the rice well. Cook by covering with hot stock, and boil until tender with the curry paste, onion, and seasoning added. Add more stock when necessary. When the rice is nearly tender let it cook uncovered to allow some of the moisture to escape. As it becomes dry stir it frequently to prevent it sticking to the bottom of the pan. A few minutes before serving add the cheese, the prawns cut in half, the butter, salt and pepper, and stir gently until all is thoroughly hot. Serve piled on a hot dish and garnish with finely-chopped parsley. Baked Rice and Cheese.

Take 2 cupfuls boiled rice, 1 cupful grated cheese, :j cupful buttered crumbs, 2 cupfuls white sauce, dash of thyme, | teaspoonful Worcestershire sauce.

Add Worcestershire sauce and thyme to white sauce. Arrange layer of rice in bottom of a greased casserole, cover with part of sauce, and sprinkle generously with cheese; repeat until all is used up. Top with buttered crumbs and bake in a moderate oven for fifteen to twenty minutes or until cheese is melted.

Rice Eggs. Take 1 gill boiled rice, 2 eggs, 4 tablespoonfuls breadcrumbs, seasoning, ilb tomatoes, 1 tablespoonful butter.

, Peel and cut the tomatoes in pieces. , Put into a saucepan with seasoning and half the butter. Cook till toma-i , toes can be mashed to a puree. When ready mix with rice. Put mixture at , the bottom of a buttered pie-dish. Break eggs on top, taking care to keep them whole. Sprinkle with breadcrumbs and dab with pieces of butter. Bake in a hot oven for fifteen minutes. Rice Supreme. Take 2oz rice, loz butter, 2oz sugar, 1 pint milk,' 1 tin peaches, J gill cream, chopped walnuts. Cook the rice in milk until tender and all the milk is absorbed. Sweeten and add the butter. Pour into a glass dish. Open a tin of peaches and drain off the liquor. Carefully place the peaches on top of the rice. Now reduce the liquor to half by boiling quickly over the gas. Add a little sugar, and when cold pour over the fruit. Decorate with piped cream and walnuts. • Rice Fruit Cups. Take 3oz rice, 1| pints milk, joz butter, l|lb plums, 1| tablespoonfuls water, sugar to taste, to | pint plum pulp allow 3-Boz gelatine dissolved in i gill water, a few almonds. Bring the milk to the boil. Wash the rice, add it, and cook gently, until tender and the mixture thick and creamy, keeping it stirred occasionally. Add the butter and sugar to taste. Then leave until cold. Stew the plums with the water and sufficient sugar to sweeten them. Then remove the stones and rub the fruit and syrup through a sieve. Measure the pulp, strain in the dissolved gelatine in the given proportions and leave to set. Arrange the prepared rice in glasses, heap the plum mixture .in the centre, and stick with a few almonds. Flavour the rice with almond essence or other suitable flavouring. Rice Crown. Take 4oz rice, 1 pint milk, 3oz castor sugar, l|oz butter, 2 egg-yolks, fresh or cooked fruit. Boil the rice with the milk in a double saucepan. When soft, add the butter and sugar. Beat the egg-yolks with a little milk and stir into the rice until it thickens. Use a mould in the form of a crown. Fill this with the rice and leave for several hours. Turn out on to a round dish and fill crown with fresh or stewed fruits. If stewed fruit is used, this should be thickened with a little cornflour or gelatine. Decorate round the outside with raw fruit and serve with a sweet sauce.