IN THE KITCHEN

Dominion, Volume 21, Issue 291, 8 September 1928, Page 18

IN THE KITCHEN

SOME RICE RECIPES. Recently the Italians had a special Rice Day in order to popularise this inexpensive and nutritious cereal and prevent so much wheat flour from being imported into the country. As the national Italian dish "risotto”—cooked as only Italians can cook it —is a perfect food. Should an English housewife wish to try her hand at making “risotto” the followin is a good recipe for it: —Finely chop an onion and fry it genetly in two ounces of melted butter, browning it very slightly. Then add six ounces of clean, dry rice, and fry that for three minutes, stirring well all the time. Pour in three pints of hot stock, bring to the boil, and cook quickly for 20 minutes and slowly for ten minutes. By this time all the stock should have been absorbed by the rice or have evaporated, and seasonings of salt and pepper can bib added with two ounces of grated cheese. The dish should be served as soon as cooked, and more grated cheese can be handed .round with it, if desired.

A speciality produced in the French kitchens is the “gateau de riz,” and this is made as follows: Put into a double saucepan four ounces of well-washed rice with sugar to taste, and half a pint of milk. Cook till the rice is sof(;, allow to become cold, and then stir in three beaten eggs with any flavouring that is liked. Put iuto a greased mould, cover, and steam gently till set. Turn out and serve with whipped and sweetened cream. For the French “tarte an riz” prepare the same mixture as the above, and, instead of moulding and steaming, put into a pastry case and bake in a gentle oven till set. Following is an_ American way of serving “parched rice.” Fill a half-pint cup three-parts full with rice; wash the latter and cook it in boiling water till just tender. Then well drain it, and put into a very hot frying-pan with two tablespoonfuls of melted butter and cook, stirring lightly nil the time, till slightly browned. Pile up in a hot entree dish, cover with half a pint of well-seasoned tomato sauce, and sprinkle a little grated cheese over all. Serve very hot. WAYS TO COOK APPLES.

Apple Sponge: Stewed apples, two eggs, 4oz. sugar, butter, and flour, one teaspoonful baking powder, pinch salt, about one cupful milk. Beat the sugar and butter to a cream, and add the beaten eggs. Stir in the sifted flour and powder, with sufficient milk to make a rather thin batter. Pour the batter over the apples in a pic-dish, and bake for half an hour. Serve either hot or cold. Apple and Bacon: Cut apples into rings as for fritters; sprinkle with salt and pepper, and fry till tender in a very little fat, turning once. Serve with slices of fried or grilled bacon, and a little tomato puree. Apples baked whole and sprinkled with salt instead of sugar are excellent with roast meat.

Apple Amber: Six large apples, one dessertspoonful butter, two eggs, 2oz. sugar, juice and rind of one lemon, flaky pastry. Peel and slice the apples; add the juice and grated rind of the lemon, and stew gently until tender. Add butter and sugar, and beat in the yolks of the eggs. Lastily, add the stiffly beaten egg whites. Line a buttered pie-dish (sides only) with puff or flaky pastry, and till with the apple jnixture. Bake in a moderate oven for 25 or 30 minutes. Baked Apple pudding: Six apples, one quince, two tablespoonfuls sugar, loz. butter, two eggs, loz. cake crumbs (any' plain cake), "two tablespoonfuls' milk, half cup water. Cook the sliced and peeled quince and apples with water, sugar, butter, and a squeeze of lemon. W hen soft, stir in the milk, crumbs, well-beat-

en eggs, and a grate of nutmeg. Butter a pie-dish, and sprinkle with a few crumbs, then put in the mixture, and bake in a moderate oven for one hour. Turn out and sprinkle with sugar. This pudding is equally nice served hot or cold, and, if liked, may be served with boiled custard. „ Apple Birds’ Nests: One pint and a half water, half-cupful tapioca, six apples of even size, a few seeded raisins, loz. butter, lloz. sugar, 12 cloves. Soak the tapioca over-night in half a pint ot water, then cook till clear with the remainder of the water, and add loz. of sugar. Core the apples and peel thinly: place in a buttered pie-dish with butter, raisins, and cloves in holes left by the cores. Sprinkle the remainder of the sugar over them, and pour, over all- the tapioca. Bake for about one hour, and serve with boiled custard.