This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
½ cup samp Cold water.
2½ cups boiling water 1 teaspoon salt.
COVER samp with cold water, and let stand five or six hours. Drain, put in double boiler and add boiling water and salt. Bring to boiling point, place over under part of double boiler (containing boiling water) and let steam four or five hours, or cook in fireless cooker over night.
Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one tablespoon salt. Let boil twenty-five minutes, or until kernels are soft. Drain, and pour over one quart hot water; return to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct. Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in a hot serving dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese, lifting rice with fork, that sauce and cheese may coat each kernel.
2 tablespoons butter.
1 slice onion.
2 1/2 tablespoons flour.
1 cup stewed and strained tomatoes ¼ teaspoon salt.
Few grains paprika.
Cook butter with onion until slightly browned, add flour, and when well browned, pour on, gradually, while stirring constantly, tomatoes. Bring to the boiling point, add seasonings, and strain.
Pick over and wash one-half cup rice. Cook in double boiler with one-half cup boiling water, until rice has absorbed water. Add one cup scalded milk or boiling water and three-fourths teaspoon salt, and continue the cooking until rice is soft, adding more liquid if necessary. Turn into a dish and let stand until cold. Take up in pieces on tip of spoon and plunge into deep fat; fry until delicately browned and drain on brown paper. Serve as a substitute for potatoes, or as an entree with fruit sauce.
Fried Rice. - Page 39.
1/2 cup rice 1/2 cup boiling water 1/2 teaspoon salt 1¼ cups scalded milk.
Yolks 2 eggs 1 tablespoon butter 1/8 teaspoon paprika 1 tablespoon tomato catsup.
Wash rice, put in double boiler, add boiling water and salt, and cook until rice has absorbed water; then add milk and cook until rice is soft. Add remaining ingredients and spread on a plate to cool. Shape in the form of chickens; dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Insert pepper-corns or allspice berries to represent eyes, and arrange on a hot platter.
Little Brahmins. - Page 40.
Use same mixture as for Little Brahmins. Shape in the form of little ducklings. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Insert allspice berries to represent eyes.
Little Ducklings. - Page 41.