Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKVEGETABLES PG 3 >  To Prepare Rice >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1/2 cup of rice to about 1 quart of cold water, and let boil a few minutes; then pour off the hot water and add cold water which should again come to a boil, and boil a short time, pouring off the hot water a second time; then add cold water a third time. Let boil 5 minutes, then put on the back of the stove and cook slowly; season and stir only sufficiently to keep from sticking, until it is soft. To bake it, remove the rice before it is cooked soft, put in a pudding dish, season with salt and butter and 1 pint of rich milk, after which bake for 20 minutes or 1/2 hour.

Sister J. J. Keim, Elklick, Pa.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters