This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
3 qts. boiling water 2 teaspoons salt
1 cup rice
Pick rice over carefully and wash thoroughly. Add it so gradually to the boiling salted water that the water will not stop boiling. Partly cover and cook 20 minutes, or until the grains are soft; turn into a colander and pour cold water through it; drain, dry, and reheat in hot oven with door open. Serve hot as a vegetable or as a simple dessert with cream and sugar. Serves 6 to 8.
2 cups boiling water 1 teaspoon salt
1 cup rice
Pick rice over carefully and wash thoroughly. Put rice, water, and salt into a bowl and place it in a steamer over rapidly boiling water. Cook until rice is soft from 3/4 to 1 hour. Serve hot as a vegetable or as a simple dessert with fruit or chocolate sauce. Serves 6 to 8.
2 cups cooked rice
2 cups milk
2 tablespoons sugar
1/2 teaspoon salt 1/2 cup raisins
Put the ingredients into a buttered baking dish and bake in a slow oven from one to two hours stirring occasionally. When milk is nearly all absorbed brown over the top and serve either hot or cold with cream and sugar. Serves 6 to 8.
2 cups rice
4 tablespoons fat
2 slices onion
2 cups strained tomato
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup grated cheese
Boil rice in salted water. Cook onion in fat until browned. Add cooked rice and brown slightly. Add tomato, seasonings, and cheese. Bake in a buttered dish until slightly brown on top. Serves 8 to 10.
1 pint cold cooked rice (2/3 cup uncooked)
2 or 3 tablespoons milk 2 tablespoons butter
1/2 teaspoon salt
Cayenne 2 tablespoons chopped
parsley l egg
Warm the rice in a double boiler, with enough of the milk to soften it. Add the butter, seasonings, and beaten egg. Cook until the egg thickens. Spread the mixture on a shallow plate to cool, then shape into balls. Roll in fine bread crumbs, which have been seasoned with salt and pepper; dip in beaten egg, and roll in crumbs again; cook in deep fat until brown. Drain on unglazed paper. Serve hot. Other cold cooked cereals may be made into croquettes in the same way. Serves 8 to 10.
Omit pepper, cayenne, and parsley from the recipe for savory croquettes. Serve hot, with hot syrup.
Use 3/4 cup milk in the recipe for Rice Croquettes, turn into a buttered baking dish, cover with 2 cups buttered bread crumbs (2 cups crumbs to 2 tablespoons butter). Bake 1/2 hour in a moderate oven. Serves 8.
Wheatlet, Wheatena, Farina, or Cream of Wheat
6 cups boiling water 1 teaspoon salt
1 cup meal
Look the meal over carefully, then add it slowly to boiling salted water and boil 10 minutes, stirring constantly, then cook in double boiler 1/2 hour.
1/2 cup dates may be washed, stoned, shredded and added 10 minutes before the cereal is served. Serves 6 to 8.