| Show HOW TO COOK RICE CREOLE METHOD MAKES PROCESS EASY tak s place of potatoes Is easier ea ier to prepare and four times as nu should never be mushy if iou ion hint to know the right wa may to ccok rice reid re id liow how in old c ceole eole mamma does it after you have hane learned to cook lie ion will then be able to utilize and serve it 11 in many different ways your household xiii will like it and vou will serve it ft often in stead of 0 bread with mith all gravies avies cepe charly the brown meat gravies and with peas and beans used with alth grav it will mill like the place of potatoes and Is ie much easier to prepare eis easier ter to digest and four times as butr nutritious I 1 tie Is it should be served dr steaming hot not mushy mush and ciera ever grain depante one cupful of rice well veil mashed three cupfuls of boi ing water rater one scant of salt and a t of lard V ash the bic iier through at least six sl ix voters aiters or until all clot diness Is I 1 lemoie remodel I 1 drain thoroughly bring to the boiling point three brimful cup or of voter nier add I 1 tl i silt salt and the tin tiny bit of lard then lien the he stater matar is Is boiling br sl si iv add tile the I 1 lie I 1 gr I 1 du all so 80 as 15 not lot to stop tie ta P boiling don t stir the grains should he be kept moving by the boiling water vater it mill take tahe about 15 minutes for the rice ful fill 1 IY to absorb the vater during this time keep heep tile the cover on oil hut but slightly pushed to one side at the end of the 16 minutes the grains grain should be b soft not the least glatty remove the cover and at the same heat let dry out for five minutes if cooking on a gas stove at the end or of the five minutes lower the gas and let we tue drying out process continue for 20 to 0 minutes longer if cooking on a bood or coal stove at the end of five minutes place the cockpit rice on the bark back ct cf the alic stove steve or in the oven to dry out by bv cooking rice in this manner evv ci v bit of nutriment is retained at a minimum um cost of effort each grain v ill III be putted puffed to almost throe three times imps ane alve of the uncooked rain always cook 11 lice ce with a lid over tile the name flame on oil gas stoves an asbestos lid is re becom cono ruell mended tied never sevar stir rice while cook ing A sharp knife pas ed cd trout of the side of tile the pot after the drying process starts is recommended it if lard is objected to it may be omitted it t Is supposed to lessen the danger of burn in ing to porcie prevent nt the water boiling over and lends ends a brilliancy to the cooked rie rice |
