After washing, soak 1 cup of rice in 1¼ cup of warm water for an hour
or longer, in a dish suitable for serving it in. Add 1 level teaspn. of
salt and 1 cup of milk and steam, without stirring, for just 1 hour.
Serve at once, or if it has to stand, cover close so that the top
kernels will not become hard.
All milk may be used by taking 2¾-3 cups. If the milk fills the dish
so that it is just ready to run over, the rice when steamed will stand
snowy white above the top of the dish.
=★ Baked Rice=
A nice supper or luncheon dish or dessert.
½-¾ cup rice
½ teaspn. salt
2 qts. rich milk
Parboil rice 5 m. and drain, add it to milk in pudding dish, stir even
in bottom of dish, set in slow oven, cover and bake 2-3 hrs. without
stirring, or until milk is all thickened and creamy with rice; if
the milk boils over under the cover, the oven is too hot. This is so
delicious that it does not require anything additional in eating but it
may be served with sugar, maple sugar or syrup.
=Parched Rice=
Wash if commercial rice, spread on tin and put in warm place to dry.
When thoroughly dried, put in slow oven and color to an even light
brown. Soak for 1 hour in an equal quantity of lukewarm water, then add
3 times the quantity of rich milk, with or without 1 level teaspn. salt
to the cup of rice; steam, or cook in double boiler for 1 hour. Serve
plain. The rice may be ground.
=Granella--to Serve=
Pour just enough hot water over granella to moisten it a trifle. Mix
lightly and serve with cream. Granella is nice in hot milk.
=Baked Hominy=
1 cup cold, fine hominy porridge
1 teaspn. butter
1 teaspn. sugar
1 pt. milk
salt
3 eggs
Mix hominy and yolks of eggs thoroughly; add melted butter, then sugar
and salt and the milk gradually, mixing hominy to smooth paste. Chop in
stiffly-beaten whites and bake in buttered dish in moderate oven. Serve
as vegetable for dinner or as principal dish for luncheon or supper.
=To Hull Corn=
2 gallons cold water, 1 tablespn. concentrated lye or potash, 4 qts.
corn, white corn if possible. Dissolve lye in water, add corn, and
boil (adding water to keep covered) until the hulls will rub off. Wash
and rub in several clear waters until the hulls are all off. Soak over
night or for several hours in cold water; drain and put to cooking
in boiling water. Cook until tender, all day if necessary. Add salt
a little while before it is done, then cook until as dry as possible
without scorching. Serve as a vegetable, plain, or with cream or cream
sauce. Eat in milk or with nut meats.
The hulled corn may be dried. Hard wood ashes may be used to make the
lye for cooking the corn, or a bag containing 2 cups of ashes may be
boiled in the kettle with the corn. By boiling for 4 hrs., the hulls
may be removed by using 1 tablespn. of soda to each 4 qts. of corn.
Some prefer strong lime water for hulling.
Instead of soaking over night, the corn may be parboiled in 2 waters
before cooking.
=★ Granella No. 1--wheat, corn and oats=
½ lb. (2 cups) bread flour
1 oz. (scant ½ cup) rolled oats
½ oz. (1½ tablespn.) common yellow corn meal
trifle salt
about ⅝ cup cold water
Mix dry ingredients and to ¾ of the quantity add water for a stiff
dough, then work in the remaining ¼ until almost too stiff to knead;
roll and pound out to ¼ or ⅓ inch thick, cut in round or square biscuit
and set in cold place for 2 hours or more. Bake in a slow oven until a
rich cream color or golden brown all through. Then grind coarse or fine
as desired.
When oat _flour_ is used, ⅓ of a cup only will be required.
It will take 2 tablespns. of Rhode Island meal to make ½ oz. and 1 only
of yellow granular meal. The granular meal will need to be scalded with
a part of the water or it will feel sandy in the granella.
The weights for a larger quantity are:
8½ lbs. bread flour, 1 lb. oats, ½ lb. corn meal, 1½ oz. salt.
=Granella No. 2--rice, wheat and barley=
¼ cup rice
2¼ cups bread flour
¾ cup barley grits
salt
water
Cook rice in one cup water, cool, add salt, flour and grits, knead to
very stiff dough, adding a trifle more water if necessary. Finish as
No. 1.
½ cup rice _flour_, 1½ cup bread flour and ¾ cup barley grits may be
used instead of the above combination.
=Granella No. 3--rye, wheat and barley=
½ cup rye meal
2 cups bread flour
1 cup barley grits
salt
=Granella No. 4--rye, wheat and corn=
½ cup rye meal
2 cups bread flour
1-2 tablespns. corn meal
salt
water