Rhubarb Wine

No. 1277. - Cut half a pound of Rhubarb roots into small pieces, put them in an earthen jar, and moisten them with one quart of wine spirits (alcohol). Six days later add one gallon of dry white wine to it and cover the jar tightly. Ten days later filter it and put it into bottles. A wine-glassful taken every morning before break-fast is said to be very healthful.

Rhubarb Water

No. 1278. - Out six ounces of Rhubarb roots into small pieces, put them in a quart bottle, fill the bottle with water, and set it aside for three days. The water diminishes phlegm, strengthens the stomach, and facilitates digestion. Take a wine-glassful at dinner time and mix it with wine. Re-fill the bottle when any is taken out and renew the quantity of Rhubarb roots every two weeks.

Stewed Rhubarb

No. 1279. - Stewed Rhubarb is used as a relish and for pies and tarts. Peel and cut two pounds of Rhubarb into pieces about an inch long, parboil them for two minutes, then drain and put them into a saucepan, with four spoonfuls of cold water, and set it on a brisk fire, occasionally stirring it with a wooden spoon. When nearly cooked, sweeten it to taste, and let it cook until tender.

Note. - When cooked to be served as a relish, the pieces should be kept whole, and in order to do this it is only necessary to be a little more careful in cooking them and not stir them too much. Rhubarb, after being cooked, must always be kept in an earthen bowl or jar and covered with paper.

Article CLXXI

French Rice. Herman

Riz. Reis

No. 1280. - Rice is a native of the Orient, where it is a staple food. The best and finest quality is now grown in South Carolina. After bread it is the most healthful nourishment known. It is prepared for food in many different ways as a vegetable, and is extensively used, when ground into a flour, by pastry cooks for puddings, creams, cakes, etc., which will be described in the Book on Pastry. In China an intoxicating wine is made from it. In selecting Rice care should be taken to see that the grains are whole, for when they are broken, or the Rice is of inferior quality, it cannot be prepared properly. When it is properly cooked the grains should remain entire, and should not stick together. There is but one species. The plant is cultivated in warm climates in America, and grows best in low, moist soil, which can be overflowed. It is a light, nutritious food, and is easily digested.

Boiled Rice, Plain

No. 1281. - Wash one pound of Rice in cold water, and then put it in a saucepan with some lightly salted water. Stir it until it boils, so it will not become attached to the bottom of the pan. Then cover the saucepan and let it cook slowly for twenty minutes. After this set it on the side of the fire to allow the moisture to become dry. It may be served as a vegetable or a garniture, and in soups where Rice is required.

Boiled Rice (Another Way)

No. 1282. - Wash one pound of Rice in cold water, then drain it and put it into a saucepan. Pour over it twice as much cold water as there is Rice, season with salt and add a piece of butter. After it has boiled six minutes, cover the pan and let it cook slowly for twenty minutes. The Rice should then be cooked dry. When cooked in this manner it is used as a vegetable, and for garnitures or borders.