RICE CREAM.
Thicken a pint of scalding milk with rice flour to the consistency of cream; sweeten and flavor to taste. Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half pint of cold water; when well soaked, place over the fire until the gelatine is dissolved; when cool, beat to a froth with an egg-beater; mix with the egg and milk.
BOILED RICE.
Put two cups of rice to three pints of boiling water, half teaspoon salt. Cook in a farina boiler four hours.
RICE.—JAPANESE METHOD.
Only enough water is poured on the rice to prevent burning. Cover tightly and set over a moderate fire until nearly done. Remove cover to allow moisture to escape. The rice turns out a mass of snow-white separate kernels, each burst open like a mealy potato.—Hygienic Cookery.
It is far less trouble to cover the dish tightly and cook it in a steamer.
BREAD.
Bread is the representative of human food, because wheat, of which it is made, embraces all the elements of nutrition necessary to build up and sustain every part of the system, keeping it in good working condition and preserving it unimpaired to ripe old age. It is the only single article of food upon which man can live after he is weaned, without danger of impoverishing his system.
Bread to serve the best purposes of nutrition should contain all the elements of the grain. White bread that holds a popular place as an article of diet, is greatly deficient in the nitrates or muscle-feeding elements. The gluten of the grain, in which these are found, is removed in the bran. Besides, fermentation of flour is at the expense of the gluten. Consequently to obtain bread that contains all the elements of nutrition in the right proportion, it must be made from the popular graham or Lockport entire wheat flour, and not raised with yeast or chemicals. If raised with yeast, the less number of times it is mixed the better. The most popular unleavened breads are gems, muffins and rolls.