Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It онлайн

27 страница из 33

ssss1

Place a small quantity on shallow tins, and brown in the oven till a golden yellow, stirring frequently so that it may brown evenly; then steam for about an hour in a steamer over boiling water or in a steam cooker, allowing two parts of hot water to one part of rice. When done, it should be quite dry and mealy. It may be eaten dry, or served with brown or lentil sauce, or rich milk or cream.

ssss1

Cook any of the foregoing mushes as directed, and as soon as done, turn into a pan, crock, or a round tin can, first wet with cold water, or oiled, to prevent sticking. If brushed over the top with oil, a crust will not form. When cold, cut into slices from one half to three fourths of an inch thick, place on oiled tins, and bake till a nice brown. A quart of cooked mush will make about a dozen slices.

ssss1

“A meal—what is it? Just enough of food

To renovate and well refresh the frame,

So that with spirits lightened, and with strength renewed,

We turn with willingness to work again.”