Louisiana now produces a crop of this cereal larger than the entire
crop of the states of Georgia and Carolina. The tourist who visits
Louisiana during the time of the rice market enjoys a scene that
is rarely duplicated elsewhere in the civilized world; for here are
gathered the buyers from all parts of the country.
The Creole of Louisiana, like the Oriental, has the true secret for
making this food a palatable article of diet. The old mammy in New
Orleans always tells her children that, of course, le riz must be
thoroughly washed and she always insists that the grains be cleansed
in four waters--two warm and two cold--and then it is cooked in the
same manner as the Orientals use.
Never stir the rice while it is cooking; this will make it mushy.
Instead, always shake the sauce-pan. Never flood the rice with water
while it is cooking. Always keep the fact in mind that just five times
the actual measurements of the rice in water will be required to cook
it.
In this way there will be no excess water to drain off. So if you are
using one-quarter cup of rice you would use one and one-quarter cups
of water. Now you cannot pile up the water; you must be accurate in
measuring the rice.
Boiled rice is a delicious accompaniment to chicken, lamb, turkey,
shrimp, crabs and lobster--with okra and for oyster, chicken and crab
grumbo; as a vegetable to replace potatoes and as a border for stews,
goulashes, etc.
PIMENTO SANDWICHES
Use one tall or two small cans of pimentos.
One cup of cottage cheese,
One onion.
Put the pimento, cheese and onion through the food-chopper and then
add four tablespoons of salad dressing and use for sandwich filling.
BAKED APPLES
Pare and core apples and then place in muffin pans and add
Two tablespoons of syrup,
One tablespoon of water,
One-quarter teaspoon of nutmeg.
Bake in a moderate oven until the apples are tender and then cool.
To serve: Lift the apples into a small platter and cover with a fruit
meringue and then sprinkle with cocoanut.
SPICED APPLES
Place six medium-sized apples in a casserole and then add
One piece of stick cinnamon, broken into pieces,
Four cloves,
Two allspice,
Two blades of mace,
One-half teaspoon of nutmeg,
Three-quarters cup of brown sugar,
One-half cup of cider.
Bake until tender and then serve cold.
CALAS
The old negro women of the old French quarters in New Orleans used
to make a delicious rice cake, which they carried in bowls on their
heads. The bowls were covered with an immaculately clean cloth and the
cakes were called bella cala--tout chaud of New Orleans.
HOW TO MAKE THIS DELICIOUS RICE CAKE
(Use Level Measurements)
Wash one-half cup of rice and cook until tender in two and one-half
cups of boiling water. Now cool and mash the rice well. Now dissolve
one-half yeast cake in one-half cup of water 80 degrees Fahrenheit and
pour into a bowl, and add
One-half teaspoon of salt,
Four tablespoons of sugar,
One-half cup of sifted flour,
The mashed rice.
Beat well to mix and then cover and let rise over night. In the
morning add
Two well-beaten eggs,
Five tablespoons of sugar,
Four tablespoons of flour,
One teaspoon of nutmeg.
Beat well and then let rise for three-quarters of an hour in a warm
room. Now place in the pan one and one-half cups of vegetable oil.
Heat until hot enough to brown a crust of bread while you count forty.
Drop the rice mixture in by the spoonful and fry until golden brown.
Lift to a soft paper to drain. Dish on a hot platter; cover with warm
napkin. Dust with pulverized sugar and nutmeg.
APPLE AND RICE CUSTARD
Wash six tablespoons or two ounces of rice in several waters and then
place in a saucepan and add two cupsful of boiling water. Cook until
the water is absorbed and the rice soft. Now wash, then cut into small
pieces four small apples and then cover the apples with cold water and
cook until soft. Rub through a fine sieve and add
One-half cup of sugar,
One teaspoon of vanilla,
One well-beaten egg,
The cooked rice.
Beat to mix and then pour into the custard cups and bake for fifteen
minutes in a moderate oven.
SARDINE SANDWICHES
Open a box of sardines and then drain free from oil. Remove the skin
and bone and then mash very fine. Add
Two hard-boiled eggs,
One green pepper,
One-quarter onion.
Chop all fine and mix to a paste with six tablespoons of salad
dressing, one-half teaspoon of salt and one teaspoon of paprika.
Spread between the prepared bread and then cut into two pieces. Wrap
in wax-paper until needed.
MY IDEAL APPLE SAUCE
Wash one-quarter peck of apples and then cut in pieces and place in a
saucepan and add three cups of water.
Cook until soft and then rub through a fine sieve. Sweeten with
One cup of sugar,
One-half teaspoon of nutmeg,
One teaspoon of vanilla.
If red apples are used, this makes a most delicious pink-looking
sauce. No need to peal or core apples.
APPLE CROQUETTES
Wash and cut into small pieces six medium-sized apples and then place
in a saucepan and add one cup of water; cook slowly until the apples
are soft, and then rub through a fine sieve and add
One-half cup of brown sugar,
One teaspoon of nutmeg,
One teaspoon of grated rind of lemon,
Two and one-half cups of bread crumbs,
One-half cupful of finely chopped raisins.
Mix thoroughly and then mould into croquettes and roll in flour, then
fry until golden brown in hot fat. Serve with a custard sauce.
SALMON SANDWICHES
Open and drain a can of salmon and then remove the skin and bones.
Place the salmon in a bowl and add
One onion, grated,
One-quarter cup of finely chopped parsley,
One-half cup of salad dressing,
Juice of one-half lemon.
Mix and then prepare the bread. Place a leaf of lettuce on the bread
and then spread the prepared filling, season and place the top slice
of bread in position and cut into triangles.
ORANGES
The first orange crop of the season usually reaches the market about
the end of October. The early Floridas are first, and they are closely
followed by the Arizona navels, and just before Christmas comes the
bulk of California and Florida oranges.
ORANGE SYRUP
Grate very lightly the rind from one dozen oranges and then place
three pounds of sugar and the grated rind and the juice of oranges in
a clean aluminum saucepan. Place where it will heat very slowly and
then the sugar will melt. Stir frequently and do not let it boil.
Cover closely and then strain into sterilized bottles. Place the
bottles in a hot-water bath and process for forty minutes. Place the
corks in the bottles and when cool dip in melted sealing wax. This
recipe may be divided. To be used for making drinks, sauces, etc.
ORANGE JUICE
Place in a bowl
Juice of twenty-five oranges,
Grated rind of ten oranges,
One pound sugar
and then allow to stand for three hours. Strain and fill into
sterilized bottles and process for forty minutes in a hot-water bath.
Cork, and then finish like orange syrup.
NOTE.--Soak the cork in boiling water for one hour to soften. This
will permit you to use a slightly larger cork and insure a good
closing.
To use orange syrup: Place four tablespoons in a glass and then fill
with carbonated water.
To use orange juice for making orangeade, dilute with equal parts of
water and juice and chill, then serve.
SCOTCH ORANGE MARMALADE
Cut twelve oranges in half and then with a sharp knife cut into thin
paper-like slices and remove all the seeds. Place in a preserving
kettle and add five pints of cold water. Set aside for twelve hours
and then bring to a boil and cook until the fruit is tender. Add the
juice of four lemons and five cups of apple sauce and then bring to
a boil and measure. Add three-quarters cup of sugar for every cup of
mixture. Return to the kettle and bring to a boil. Cook until it forms
a very thick jam, or until 223 degrees Fahrenheit is reached on the
candy thermometer.
ORANGE PRESERVE IN SYRUP
Pare and separate nine oranges into sections, taking care to break as
little as possible. Now place
Two pints of water,
Four pounds of sugar
in a preserving kettle and bring to a boil. Cook for fifteen minutes
and then add the oranges and cook until the oranges are tender. Lift
the oranges into a jar and bring the syrup to a boil. Pour over the
fruit and then seal and store in a cool, dry place. Any syrup left
over may be used on cereal or hot cakes.
ORANGE SALAD
Remove the peel from four oranges and then separate the carpels and
cut with a sharp scissors into pieces. Place in a bowl and add
One cup of cocoanut.
Toss the bowl gently to coat the fruit with the cocoanut and then fill
into a nest of salad, and serve with orange dressing.
ORANGE SOUFFLÉ
Juice of three oranges,
One-half cup of water,
One-half cup of sugar,
Five level tablespoons of cornstarch.
Dissolve the starch and sugar in the water and then add the juice and
bring to a boil. Cook for five minutes and then cool. Now add the
Yolks of two eggs,
One orange cut in tiny pieces.
Beat to mix and then carefully cut and fold in the stiffly beaten
whites of two eggs. Pour into a well-buttered soufflé dish and set in
a pan of warm water. Bake in a moderate oven until firm in the centre.
Serve warm, with orange syrup for a sauce.
ORANGE CREAM PIE
Line a pie tin with plain pastry and then place in a saucepan
One cup of milk,
One-half cup of water,
Juice of three oranges,
Grated rind of one-half orange,
Six level tablespoons of cornstarch,
Three-quarters cup of sugar.
Dissolve the cornstarch and the sugar in the water and add the milk
and fruit juice. Bring to a boil and cook for five minutes, partly
cool and then add
One whole egg,
Yolk of one egg.
Beat to thoroughly blend and then pour into prepared tins and bake
in a very slow oven for thirty minutes. Cool and cover with a fruit
meringue, using one-half glass of orange marmalade and the white of
one egg, beaten until it forms a very stiff meringue.
ORANGE AND RICE CUSTARD
Wash one-half cup of rice and then cook until tender in three cups of
water and the water is absorbed. Now add
Grated rind of one orange,
Three oranges cut in tiny pieces,
Three-quarters cup of sugar.
Mix thoroughly and then place in a bowl
Two cups of milk,
Yolks of two eggs.
Beat to mix and then pour over the prepared rice. Mix thoroughly and
then pour in either individual custard cups or into a baking dish. Set
in a pan of warm water and then bake for thirty minutes in a moderate
oven. Cool and serve with orange whip.
One glass of orange marmalade,
Whites of two eggs.
Beat with a Dover egg-beater until very stiff and then pile on rice.
SPICED PRUNES
Prepare one pound of prunes for cooking and then place in a casserole
dish and add
One cup of water,
One-quarter cup of vinegar,
One cup of brown sugar,
One piece of stick cinnamon,
Six cloves,
Four allspice,
Two blades of mace,
One-half teaspoon of nutmeg.
Cook slowly until the prunes are tender and then drain the syrup
and boil ten minutes before pouring over the prunes. Serve cold as a
condiment with meat.
ORANGE DRESSING
Juice of two oranges,
Grated rind of one-half of an orange,
One-half cup of cold water,
One-half cup of sugar,
Two tablespoons of cornstarch.
Dissolve the sugar and the starch in water and add the fruit juice and
the grated rind. Bring to a boil and cook for five minutes, and then
remove from the fire and drop in yolk of one egg. Beat well to mix.
Now beat the white very stiff, and then beat into the mixture and then
chill and serve.
ORANGE BETTY
Pare and cut into dice three oranges. Place in a bowl and add
One and one-half cups of fine bread crumbs,
One cup of boiling water.
Mix, let cool, and then add
One well-beaten egg,
Three-quarters cup of milk,
Three tablespoons of shortening,
One-half cup of syrup,
One-half cup of sugar,
Three teaspoons of baking powder,
Six tablespoons of flour.
Mix thoroughly and then pour into either individual custard cups or
into a pudding mould and set in a pan of hot water. If the Betty is
put in custard cups, grease them well and bake for forty minutes in a
moderate oven. If put into a mould, bake for one hour.
ORANGE FRITTERS
Pare three oranges and then with a sharp knife cut into one-half inch
slices. Dip the slices in flour, then into a batter, and fry until
golden brown in hot fat.
THE BATTER
Break one egg in a cup land then fill with milk. Place in a bowl and
add
One and one-half cups of flour,
Two teaspoons of baking powder,
One-quarter teaspoon of salt,
Two tablespoons of sugar.
Serve orange fritters with orange dressing or orange syrup.
BAKED PRUNES
Prepare one-half pound of prunes for cooking and place in a casserole
dish. Add one-half of an orange cut in thin paper-like slices. Cover
the dish and place in an oven to bake very slowly. Now if the prunes
are soaked early in the morning and then prepared for baking and
placed in the oven when the fire is slacked off for the night, they
will be done very nicely in the morning. This long, slow cooking is
just what the prune requires.
PRUNE SALAD
Prepare the prunes as for stuffing and then place one-half cup of
cottage cheese in a bowl and add
One green pepper chopped fine,
One-half teaspoon of salt,
One-half teaspoon of paprika.
Blend thoroughly and then fill into the pitted prunes. Now arrange
the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon
juice. Serve with either paprika or mayonnaise dressing. This is very
nice for luncheon or supper served as a salad.
CALIFORNIA PRUNE CAKE
One cup of sugar,
Six tablespoons of shortening.
Cream well until light and creamy and then add
Yolks of two eggs,
One cup of water,
Two and three-quarters cups of flour,
Two level tablespoons of baking powder,
One level tablespoon of mace.
Beat to thoroughly blend and then fold in the stiffly beaten whites
of the two eggs. Now line a cake pan with greased paper and pour in a
layer of the cake batter. Spread evenly. Now spread a layer of finely
chopped nuts and then a layer of well-drained and cooked prunes that
have been chopped fine. Cover with a layer of the cake batter and then
repeat this until the pan, is three-quarters full. Then dust the top
of the cake lightly with sugar. Place in a moderate oven and bake for
one hour. Cool, and then ice with icing made of
Three-quarters cup of XXXX sugar,
One tablespoon of lemon juice,
and sufficient boiling water to moisten. Then spread on the cake.
PRUNE AND NUT JELLY
Soak three level tablespoons of gelatine in one-half cup of cold water
for one-half hour. Now stone sufficient prunes to measure one cup. Add
One-half cup of finely chopped nuts,
One-half cup of sugar,
One cup of prune juice,
Juice of one lemon.
Now place the gelatine in a hot-water bath and then strain into the
prune mixture. Stir until thoroughly mixed and then pour into moulds.
Set aside to mould and then serve with fruit whip.
PRUNE DELICACIES
Wash the prunes thoroughly and then drain and turn on a cloth to dry.
Remove the stones and fill the centres with a mixture of chopped
nuts and ginger. Roll in granulated sugar. Prunes may be filled with
fondant or fudge.
PRUNE CHARLOTTE
Soak three level tablespoons of gelatine in one-half cup of cold water
for one-half hour. Then set in hot water bath to melt. Strain into a
bowl and add
One cup of prune juice,
Juice of one lemon,
One-half cup of sugar.
Heat to dissolve sugar and then cool before adding to the gelatine.
Now place a few spoonfuls of the prepared gelatine mixture in a mould
and turn to thoroughly coat the mould. Then line the mould with cooked
and stoned prunes. Pour a few spoonfuls of the gelatine mixture over
the prunes and set them in place before pouring in the remainder of
the mixture; then set aside to mould. When ready to serve unmould on
platter and serve with prune sauce.
PRUNE SAUCE
Rub one cup of cooked and stoned prunes through a fine sieve and add
One cup of prune juice,
Juice of one lemon,
Six tablespoons of sugar.
Heat to dissolve sugar and then cool before serving.
RHUBARB
To cook rhubarb, cut it into inch pieces and remove the stringy peel.
Cook in a glass or earthen casserole dish in the oven until it is
soft, adding just enough sugar to sweeten. This will give you a
splendid product.
Do not use the leaves of the rhubarb. And do not cook rhubarb in tin;
the mineral salt or acid content of the fruit reacts upon the metal
and sets up an active poison.
TO COOK RHUBARB FOR PIES
Prepare the rhubarb and then sprinkle well with flour and add sugar,
and cook slowly until tender. The flour will thicken the mixture.
Then pour into the prepared pie plate and cover with pastry. Bake in
a moderate oven for twenty minutes. Pie made in this way will be far
superior to that made where the rhubarb is cut and placed in the pie
and then cooked.
RHUBARB AND RAISIN CONSERVE
Wash and peel and then cut the rhubarb into one-half inch pieces.
Measure one quart of the cut pieces and place in a baking dish, adding
One cup of seeded raisins,
Two cups of sugar.
Do not add water; cover and cook until the fruit is tender, usually
about forty minutes.
RHUBARB FRUIT SAUCE
Place the whites of two eggs in a bowl and then add one-half glass
of jelly. Beat until very stiff and then add one cup of very thick
rhubarb sauce.
RHUBARB SHORTCAKE
Place two cups of flour in a bowl and add
One teaspoon of salt,
Four teaspoons of baking powder,
One-half cup of sugar.
Sift to mix and then rub in six tablespoons of shortening. Mix to a
dough with two-thirds cup of milk. Cut with a large cookie cutter and
then bake in a hot oven for fifteen minutes. Split and butter, and
then fill with the cooked rhubarb and serve with either plain or
whipped cream or custard sauce.
RHUBARB COCKTAIL
Place three tablespoons of rhubarb conserve in a cocktail glass. Add
layer of thinly sliced bananas and then a layer of shredded orange.
Sprinkle with powdered sugar and top with whipped cream or stiffly
beaten white of egg. Garnish with maraschino cherries.
RHUBARB PUFFS
Three-quarters cup of sugar,
One-half cup of water,
Five tablespoons of shortening.
Place in a bowl and then add
One egg,
Two cups of flour,
Four teaspoons of baking powder,
One-half teaspoon of salt,
One cup of finely chopped rhubarb (raw).
Beat to mix and then fill into well-greased custard cups and bake for
thirty minutes in a hot oven.
VERMONT RHUBARB GRIDDLE CAKES
Soak stale bread in cold water to soften. Press very dry and then rub
through a fine sieve. Now measure two cups and place in a bowl and add
One and one-half cups of sweetened rhubarb,
One egg,
One and three-quarters cups of sifted flour,
Four teaspoons of baking powder,
One teaspoon of salt,
One tablespoon of shortening.
Mix well and then bake on a griddle and serve with sugar, cinnamon and
butter or syrup.
RHUBARB GELATINE
Two cups of cold, cooked and sweetened rhubarb.
Add
Four level tablespoons of gelatine,
Juice of one orange,
One-half cup of water.
Add the gelatine to the mixture and then set aside for one-half hour
to soften. Then heat slowly until the boiling point is reached,
remove from the fire and pour into moulds. Let set until firm and
then unmould and serve with whipped cream. Use a china or earthenware
mould.
RHUBARB AND TAPIOCA PUDDING
Wash one-half cup of pearl tapioca in plenty of water to remove the
starch. Place in a glass or earthenware baking dish and add four cups
of cooked and sweetened rhubarb. Cook in the oven until the tapioca is
transparent or soft. Place a meringue made of the white of one egg on
top. Cool, and then serve.
RHUBARB DUMPLINGS
Roll the pastry out one-quarter inch thick and then cut into four-inch
squares. Fill with pieces of rhubarb cut in one-half inch pieces,
adding 2 tablespoons sugar. Fold the dough over, pressing it tightly,
and then brush with egg-wash and bake in a slow oven for thirty
minutes.
GINGER JELLY
Soak one-half package of gelatine in one cupful of cold water for
thirty minutes and then add
Juice of one lemon,
One orange,
One-half cup of sugar,
One cup of boiling water.
Beat thoroughly to mix and then let cool. Just before it begins to
thicken stir in one-half cup of finely chopped candied ginger.
GINGER CREAM
Soak one-half box of gelatine in one and one-half cups of cold milk
for one-half hour. Now add one-half cup of sugar and set in a pan of
warm water. Stir until gelatine is dissolved and then set aside to
cool. While cooling place
White of one egg,
One-half glass of jelly
in a bowl and beat with a Dover egg-beater until light and fluffy.
Add one-half cup of finely shredded candied ginger and then cooled
gelatine. Whip until it begins to thicken and then pour into moulds to
become firm.
NOTE.--Do not add the gelatine mixture to the fruit whip until just
before it thickens.
GINGER DELICACIES
The West Indians make and serve many delicious desserts and conserves
made with ginger. Either the prepared ginger in pots may be used or
the ordinary ginger root may be obtained from the grocery shops. Ask
for stem ginger, as this kind is less apt to be stringy and coarse.
To prepare: Soak the ginger in warm water over night and then in the
morning wash, using a vegetable brush. Now scrape well and then place
in fresh water enough to cover--and cook gently on the back of the
stove until tender. Or it may be placed in the fireless cooker over
night. When the root is tender, place
Three cupfuls of sugar,
Three-quarters cup of water,
Juice of one lemon
in a saucepan and bring to a boil. Cook for ten minutes and then add
the ginger. Now place where it will just keep warm and simmer until
the syrup is absorbed. Remove and stand in a cool place for two
days. Reheat and then drain on a sieve and roll in sugar. Pack in an
air-tight tin box and the ginger will keep indefinitely.
PINEAPPLE MOUSSE
Drain and mince sufficient pineapple fine to measure two cups. Put
through a fine sieve and then place in a bowl; place whites of two
eggs in a second bowl and add one glass of apple jelly. Beat until
very stiff. Whip one cup of cream stiff and add one-half cup of sugar.
Gently combine the fruit whip, whipped cream and puree of pineapple
by cutting and folding until well mixed. Pour into two-quart mould and
cover with wax paper; then place on the lid, and use one pint of salt
to two and one-half pints of finely crushed ice, to set the mousse to
freeze.
TO STUFF DATES WITH GINGER
Remove the stones from the dates and then fill the centre With a piece
of candied ginger. Press firmly and then roll between the hands to
restore to shape of date. Roll the finished date in granulated sugar.
Prunes may be used to replace the dates.
EGGLESS MAYONNAISE
Place in soup plate
Two tablespoons evaporated milk,
One-half teaspoon mustard,
One-half teaspoon paprika.
Blend by beating with fork and when smooth add slowly three-quarters
cup of salad oil. Beat hard for few minutes. Now add
One teaspoon sugar,
One teaspoon salt,
One teaspoon vinegar.
Then beat again until thoroughly mixed.
COOKED SALAD DRESSING
One-half cup of vinegar,
Three-quarters cup of water,
Three level tablespoons of cornstarch.
Dissolve the starch in the water and add the vinegar and bring to a
boil. Cook for three minutes and then remove, and add
One egg,
One teaspoon of salt,
One teaspoon of paprika,
Three-quarters teaspoon of mustard,
One teaspoon of sugar.
Beat to mix and then beat in one cup of sour cream. This dressing may
be used on potatoes, chicken and celery salad and with cold meat or
plain lettuce.
FROZEN LEMON CUSTARD
Place in a saucepan
One quart of milk,
One-half cup of cornstarch.
Stir until dissolved and then bring to a boil. Cook for ten minutes.
Remove from the fire and add
Three well-beaten eggs.
Beat to thoroughly mix, then cool. Now grate the rind lightly from one
lemon. Place in a bowl and add
Juice of three lemons,
Juice of one orange,
One and one-half cups of sugar.
Blend well and when ready to freeze beat the lemon mixture into
the custard. Add the lemon mixture very slowly. Freeze in the usual
manner, using three parts of ice to one of salt. Pack, and then set
aside for two hours to ripen.
GINGER-ALE SALAD