Bingham Bulletin | 1918-05-24 | Page 3 | A Little Story about Rice

as a part substitute for wheat In baking bak-ing bread, biscuits, muffins, etc. And now that the food administration administra-tion is calling our particular attention to the advantages of rice as an article of diet, housekeepers are looking for new recipes to try In their kitchens. A LITTLE STORY ABOUT RICE Rice from " time Immemorial has been cultivated in India and China. In fact, it is considered a native of China, having been 'used there several thousand years B. C It Is the most prolific of all crops. In our own country It is grown through the South, particularly in South Carolina, Louisiana Louisi-ana and Georgia. Rice is principally a farinaceous food, and therefore requires to be combined with a fatty and nitrogenous nitrogen-ous subxtance, such as milk, to satisfy the requirements of the system. Rice may be cooked in many ways. And you will find in families where a daily dish of rice is served, much less bread Is eaten. Not only are there many delicious ways of preparing rice as an inviting, individual dish, but the left-over rice may be used to delightful advantage