FOO & WING HERB COMPANY tary canal.
It
may be
peel, placed in the
sweetened, or flavored with a water while boiling, if desired.
43 little
lemon
ANOTHER RECIPE FOR RICE GRUEL. Take two ounces of ground rice, one-fourth of an ounce of powdered cinnamon, four pints of water. Boil forty minutes and add one teaspoonful of orange marmalade.
RICE CREAM.
Two
tablespoonfuls of rice, two cups of milk, one saltspoonful of two tablespoonfuls of sugar, two eggs. Cleanse the rice by washing it in several changes of cold water. Cook the rice with the'milk in a double boiler until the grains will mash. Three hours will generally be required to do this. Should the milk evaporate, add more to make up for the amount salt,
lost. When the rice is thoroughly soft, press it through a colander or soup strainer into a saucepan. Return it to the fire, and while it is heating, beat the eggs, sugar and salt together until very When the rice boils, pour the eggs in slowly, stirring lightly light.
with a spoon for three or four minutes or until the eggs and all coaguThen remove from late, and the whole is like a thick, soft pudding. the fire and pour it into a dish. By omitting the yolks of the eggs and using the whites only a delicate cream is obtained.
RICE Boil about
AND APPLE.
two tablespoonfuls from time
in a pint and a half of time until the rice is quite some apples, peeled, cored and stewed to a Put the rice pulp, and sweetened, with a very little loaf sugar. around the plate, and the apples in the middle and serve.
new
milk, stirring it tender. Have ready
of rice
to
DIRECTIONS FOR COOKING PLAIN RICE.
Wash one cup of rice till the water runs clear; then add two cups of cold water and boil in a stewpan till the rice appears to be boiled about dry till the rice shows holes in the top or settles in places which will appear in about fifteen minutes after the boiling