School and Home Cooking

by Carlotta C. Greer

QUESTIONS

Why is it advisable to use a double boiler for cooking rice? (See Lesson
XX)

If rice is cooked in a double boiler and milk is to be added, why should
not the milk be added until the rice mixture is placed over hot water?
(See statement regarding the scorching of milk in Questions, Lesson
XXIV)

Which method of cooking the Rice Pudding—baking or cooking over water— requires more milk? Explain your answer. Also explain why a definite quantity of milk cannot be stated in the recipe.

See "Note," Lesson XVI. Is any of the injurious substance formed in caramelizing sugar present in Caramel Sauce?