well wet, add bcnling water, sriy two or three
quarts ; stir continually till it boils ; when it
cools, put in half a pint of yeast and a little
salt; knead in as much wheat-flour as will
make it a proper dough for bread ; put it to
rise, and when risen add a little more wheat-
flour. Let it staiid for half an hour in a warm
place, then bake.
Rice-flour, Bread Adulterated with.
—It is asserted that this adulteration is very
frequently practised. The purpose for which
rice-flour is employed is to enable the bread to
absorb and retain a larger quantity of water
than it would otherwise do, and so cause it to
weigh more. This iniquitous purpose is accom-
plished through the absorbent power of rice for
water. In a loaf adulterated -with rice-flour
the consumer is cheated of a certain amount of
nutritious wheat farina, the place of which is
supplied by water. — Hassall.
Rice-floUT Cakes.— Take a pint of soft-
boiled rice and half a pint of milk-and-water ;
add to this twelve spoonfuls of rice-flour.
Di-vide the mixture into small cakes, and bake
in a quick oven.
Rice-flour for Thickening Soups
and Sauces. — IMix pounded spices, salt and
pepper, or sugar with rice-flour, and make it
into a smooth paste by adding gradually as
much cold liquor as is needed. Beat •with the
back of a wooden spoon till no lumps remain,
and pour the liquor to be thickened gradually
over it, boiling. Return the liquor to the
saucepan, boil it again, and stir over the fire for
ten minutes. Two small table-spoonfuls of
rice-flour will thicken a quart of soup.
Rice-flour, or Ground Rice, to
Make. — Wash any quantity of rice in several
waters, drain, and poirnd it whilst damp to
powder in a mortar, dry it, and pass it through
a fine sieve. Rice-flour thus made at home,
though perhaps superior to that offered for sale,
yet involves a good deal of labour and trouble
in its preparation.
Rice-flour Puffs. — Take a pint of flour,
and add to it a tea- spoonful of salt and a pint
of boiling water. Beat up four eggs, stir them
into the mixture, put from two to three spoon-
fuls of lard into a pan, make it boiling hot, and
fry as in the case of common fritters.
Rice-flour Soup. — Mix a quarter of a
poimd of rice-flour very smoothly with a cupful
of nicely-seasoned veal stock. Pour over it a
quart of the same stock boiling hot, and stir the
soup over the fire for ten minutes after it boils.
A quarter of a pint of cream✪ Rice-flour Bread or milk may be
added, if liked. A\'hen the cream is omitted,
the addition of a dessert-spoonful of curry-
powder and a tea-spoonful of lemon-juice will
improve this soup to the taste of many. Time,
ten minutes to boil after the rice-flour is
added.
Rice Flummery. — Jlix two table-
spoonfuls of ground rice to a smooth paste with
cold milk, and stir into it a pint of boiling
milk which has been sweetened and flavoured -■
with a quarter of an ounce of bitter almonds
blanched and pounded. Boil the mixture, stir
RIC
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✪ Rice Flummery
Page 1550 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
well wet, add boiling water, sriy two or three quarts ; stir continually till it boils ; when it cools, put in half a pint of yeast and a little salt; knead in as much wheat-flour as will make it a proper dough for bread ; put it to rise, and when risen add a little more wheatflour. Let it staiid for half an hour in a warm place, then bake.
Rice-flour, Bread Adulterated with.
—It is asserted that this adulteration is very frequently practised. The purpose for which rice-flour is employed is to enable the bread to absorb and retain a larger quantity of water than it would otherwise do, and so cause it to weigh more. This iniquitous purpose is accomplished through the absorbent power of rice for water. In a loaf adulterated with rice-flour the consumer is cheated of a certain amount of nutritious wheat farina, the place of which is supplied by water. — Hassall.
Rice-floUT Cakes.— Take a pint of softboiled rice and half a pint of milk-and-water ; add to this twelve spoonfuls of rice-flour. Divide the mixture into small cakes, and bake in a quick oven.
Rice-flour for Thickening Soups and Sauces. — IMix pounded spices, salt and pepper, or sugar with rice-flour, and make it into a smooth paste by adding gradually as much cold liquor as is needed. Beat •with the back of a wooden spoon till no lumps remain, and pour the liquor to be thickened gradually over it, boiling. Return the liquor to the saucepan, boil it again, and stir over the fire for ten minutes. Two small table-spoonfuls of rice-flour will thicken a quart of soup.
Rice-flour, or Ground Rice, to Make. — Wash any quantity of rice in several waters, drain, and pound it whilst damp to powder in a mortar, dry it, and pass it through a fine sieve. Rice-flour thus made at home, though perhaps superior to that offered for sale, yet involves a good deal of labour and trouble in its preparation.
Rice-flour Puffs. — Take a pint of flour, and add to it a tea- spoonful of salt and a pint of boiling water. Beat up four eggs, stir them into the mixture, put from two to three spoonfuls of lard into a pan, make it boiling hot, and fry as in the case of common fritters.
Rice-flour Soup. — Mix a quarter of a poimd of rice-flour very smoothly with a cupful of nicely-seasoned veal stock. Pour over it a quart of the same stock boiling hot, and stir the soup over the fire for ten minutes after it boils. A quarter of a pint of cream or milk may be added, if liked. A\'hen the cream is omitted, the addition of a dessert-spoonful of currypowder and a tea-spoonful of lemon-juice will improve this soup to the taste of many. Time, ten minutes to boil after the rice-flour is added.
Rice Flummery. — Jlix two tablespoonfuls of ground rice to a smooth paste with cold milk, and stir into it a pint of boiling milk which has been sweetened and flavoured -■ with a quarter of an ounce of bitter almonds blanched and pounded. Boil the mixture, stir
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Records on this page
Rice CupsCurried RiceRice CustardRice-flour BreadRice-flour CakesRice Flummery