Take 1 cup of rice, 2 1/2 cups water, and 1/2 cup nut cream; mix well, and steam for forty-five minutes. Then add 1 egg, which should be well beaten, and steam just long enough to set the egg. Serve on a flaring platter or large plate with poached egg on top.
In nutritive value, rye is nearly equal to wheat, but has a taste not relished by some.
Rolled Rye. - Put 3 cups of water in the inner cup of a double boiler. When boiling, add salt to taste, and stir in slowly 1 cup of rolled rye. Let it boil until it thickens, and then place in the outer boiler, and cook for three hours or more.
Heat 3 cups of water to boiling in the inner dish of a double boiler, add salt to taste, and stir into it 1 cup of rye graham flour moistened with 1 cup of warm water. Stir until thickened, then place in the outer boiler, the water in which should be boiling. Cook for one hour or more.
This is a wheat product; the outer skin or bran is rejected, but the glutinous part of the wheat is saved. When properly cooked, it is nutritious and palatable; it serves as a basis for a variety of soups as well as other dishes.
To Boil Macaroni.- Take 1 cupful of macaroni which has been broken into pieces one inch in length. Drop them into boiling hot, salted water, and cook until tender, which will take from thirty to forty-five minutes. When tender, drain off the water in which it was cooked, and serve with almond cream and sugar. A little vanilla may be added to the cream if desired.
Cook the macaroni as in the preceding recipe, and cover with the following gravy : Heat 1 pint of nut milk to boiling. Salt to taste, and thicken with 1 level tablespoonful of white flour. Lastly add 1/2 cup of strained tomatoes. Pour over the macaroni and serve hot. Less nut milk and more tomato may be added if desired.
Boil the macaroni in salted water until tender; drain, and place a layer of it in a pudding dish. Sprinkle over it a little zwieola, and add another layer of macaroni, and so on, having a sprinkling of zwieola on top. Cover it with nut cream and, if desired, 1 egg may be added to the cream. Place in the oven, and bake.
Cook the macaroni as in the recipe for boiled macaroni; drain, and pour over it the following sauce : Heat 1 pint of nut milk to boiling. Take 1 teaspoonful of white flour, and dissolve in a little cold water, add the yolk of 1 egg and a little salt. Beat well, and stir into the nut milk, which should be boiling gently. Pour over the macaroni, mix, and serve hot.
Boil 1 cup of macaroni which has been broken into inch lengths, in boiling, salted water until tender. Drain and add to it 1 cup of corn cut from the cob or 1 cup of canned corn, a little salt, 2 tablespoonfuls of zwieola, 1 egg well beaten, and 1 1/2 cups of nut milk. Mix thoroughly, and bake in a granite pudding dish.