The bride's cook book; . o 60minutes. Serve with sugar and cream. Fettijoh72. This food is delicious, prepared according to the direc-tions on the package and served with sliced bananas. 235 THE BRIDES COOK BOOK Boiled Rice. Pick over and wash i cup of rice. Have 2 quarts ofwater boiling on the fire; add 2 tea-spoonfuls of salt;add the rice, very slowly, stirring constantly. The ricemay now be cooked over the fire for 30 minutes or untilsoft, or it may be put into a double boiler and steamedfor 45 minutes. When preparing rice for dessert, usehalf the quantity of water and when this is absorbed
The bride's cook book; . o 60minutes. Serve with sugar and cream. Fettijoh72. This food is delicious, prepared according to the direc-tions on the package and served with sliced bananas. 235 THE BRIDES COOK BOOK Boiled Rice. Pick over and wash i cup of rice. Have 2 quarts ofwater boiling on the fire; add 2 tea-spoonfuls of salt;add the rice, very slowly, stirring constantly. The ricemay now be cooked over the fire for 30 minutes or untilsoft, or it may be put into a double boiler and steamedfor 45 minutes. When preparing rice for dessert, usehalf the quantity of water and when this is absorbed,add scalded milk. In case the rice is boiled over the fire;put it in a colander and allow cold water to run throughit after it is done; return to the fire over a vessel of boil-ing water and reheat before serving. If stirred with afork during the cooking, the kernels will not be broken. Shredded Wheat Biscuit. Pour a table-spoonful of hot water over the biscuitand set in the oven to heat; serve with cream and sugar. 236. EGGS To test eggs place the large end (which contains thelife of the egg) to the tongue. It should grow warm im-mediately, while the small end will remain cold. Un-less the egg is in this condition it is unfit for the should always be kept on ice or in a very cold place. Baked Eggs. Butter your muffin pans or egg cups and drop an egginto each cup, taking care not to break the yolks. Seasonwith salt and pepper; bake until the whites become hardand firm; serve with toast and garnish with parsley. Boiled Eggs. Put eggs in cold water and when the water boils hardyou have a delicately boiled egg. The white will bevelvety and not tough. For medium boiled, allow 5minutes; for hard boiled, 10 to 15 minutes. Anotherway is to boil the water and while the water is at theboiling heat, drop in your eggs and let stand 10 or 15minutes. Italian Eggs on T^oast. Boil 6 eggs 15 minutes; chop the whites and rub theyolks through a sieve. Make a cream dressing as fol-l
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1908
