The 1918 Fanny Farmer Cookbook

Steamed Rice

cup rice

3/4 to 31/4 cups boiling

water

teaspoon salt

(according to age of rice)

Put salt and water in top of double boiler, place on range, and add gradually well−washed

stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under

rice,

part

double boiler, and steam forty−five minutes, or until kernels are soft; uncover, that steam may

escape. When rice is steamed for a simple dessert, use one−half quantity of water given in

recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid.

To wash rice. Put rice in strainer, place strainer over bowl nearly full of cold water; rub

rice

between hands, lift strainer from bowl, and change water. Repeat process three or four times,

until water is quite clear.

Rice with Cheese

Steam one cup rice, allowing one tablespoon salt; cover bottom of buttered pudding−dish

with

and a

the

rice, dot over with three−fourths tablespoon butter, sprinkle with thin shavings mild cheese

few grains cayenne; repeat until rice and one−fourth pound cheese are used. Add milk to half

depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts.

Rice à la Riston

Finely chop two thin slices bacon, add to one−half raw medium−sized cabbage, finely

chopped;

cover, and cook slowly thirty minutes. Add one−fourth cup rice, boiled, one−half teaspoon

chopped parsley, and salt and pepper to taste. Moisten with one−half cup White Stock, and

cook fifteen minutes.

Turkish Pilaf I

Wash and drain one−half cup rice, cook in one tablespoon butter until brown, add one cup

boiling water, and steam until water is absorbed. Add one and three−fourths cups hot stewed

tomatoes, cook until rice is soft, and season with salt and pepper.

Chapter VI − CEREALS

107