This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
3 quarts water or more
1 tablespoon salt
Wash the rice; drop it into the salted boiling water; and boil rapidly, uncovered, for fifteen or twenty minutes, or until the kernels are soft when pressed between the thumb and finger. Place in a colander (saving the water for soup) and pour boiling water over the rice to remove the loose starch and separate the grains. Drain and place in the oven with the door open for a few minutes, to allow the cereal to dry out. The grains should be separate and distinct.
1 cup rice
2 tablespoons fat
1 teaspoon chopped onion
2 1/2 cups boiling water
1 to 2 tablespoons curry-powder
2 teaspoons salt
1/4 teaspoon pepper
Wash the rice well. Place fat and onion in a stew-pan and cook them until the onion is yellow, add the rice and stir the whole over a hot fire for five minutes. Draw the pan out of the heat, season with the curry-powder, salt and pepper, stir well and pour in the boiling water. Cover the stew-pan and boil rapidly for ten minutes, then cook very slowly for forty minutes.
1 slice cooked ham
1 tablespoon fat
1 cup boiled rice
2 cups cooked tomatoes
Chop onion and ham very fine. Add fat, boiled rice, and tomatoes seasoned with salt and paprika. Mix thoroughly, put into a baking-dish, cover with bread-crumbs and bake (400° F.) for fifteen minutes.
Wash and scrape the salsify, throwing it immediately into cold water to which a little vinegar or lemon-juice has been added, to prevent discoloration. Cut in inch slices and cook in boiling water until tender, adding salt just before cooking is completed. When tender, drain and combine with medium white sauce. Serve with tiny fried sausage balls.
Follow directions for fried parsnips (See Index).
Cut the squash into pieces of medium size, and remove the seeds and the soft mesh surrounding them. Steam or bake until tender. Serve in the shell or scrape from shell, mash, and place, uncovered, for ten minutes in a good heat to dry, stirring frequently. Season with butter, salt and pepper.
2 white squash
Egg and crumbs
Salt and pepper
The white "button" squash, about four inches in diameter, are best when fried. Pare and cut the squash into thin slices, dip in seasoned crumbs, then in beaten egg, then in more crumbs, and fry in deep fat (395 ° F.) from four to five minutes. When the slices are brown, drain on soft paper. Serve on a platter or other flat dish. Fried squash makes an excellent luncheon dish.
3 tablespoons butter
Salt and pepper
Cut off the top of a small squash, remove the seeds and stringy portion, place in a pan and boil, steam or bake about two hours, until tender. Remove the pulp from the shell, being careful to keep the large shell intact. Mash the pulp and season it with salt, pepper and butter.
Return the mixture to the shell, smooth the surface to a dome shape, score with a knife, brush over with milk and beaten egg, add bits of butter and place in a quick oven (400° F.) for a few minutes to brown. Or leave the pulp in the squash, season well and fill center with ham a la king, chicken a la king, creamed salmon or sausage mixtures.