Recipe: Belgian Rice Dessert

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 EGGS well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle wit h pulverized sugar and put some red currant jelly on top and serve.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Belgian Rice Balls

Place two cups of cooked rice in a bowl and add

  • One-half cup of currants,
  • One-half cup of sugar,
  • One well beaten egg,
  • One teaspoon of vanilla.

Mix and then form into small balls, about the size of an orange. Dip into beaten egg and then roll in fine bread crumbs. Fry until golden brown in hot fat. Serve with crushed and sweetened fruit.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Italian Rice

Place three tablespoons of vegetable cooking oil in a frying pan and add four tablespoons of well-washed rice. Toss until the rice is well brown and then add

  • One and one-half cups of boiling water,
  • Three onions, chopped fine,
  • One green pepper, chopped fine,
  • One cup of strained canned tomatoes.
  • Cook until the rice is soft and then add
  • Two teaspoons of salt,
  • One and one-half teaspoons of paprika,
  • One-half cup of grated cheese.

Stir until well blended and then serve, garnished with finely chopped parsley.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Creole Rice

Chop one large onion and one green pepper fine, and then place in a Saucepan and add

  • One cup of canned tomatoes rubbed through a sieve,
  • One-half cup of cold boiled ham chopped fine.
  • Cook slowly for ten minutes and then add
  • Three cups of cooked rice,
  • Two teaspoons of salt,
  • One teaspoon of paprika.

Mix thoroughly and then heat until very hot and serve. Cold roast pork may be used to replace the ham.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Indian Rice

Add three cups of cooked rice to

  • One quart of CHICKEN stock,
  • One onion, grated fine,
  • One and one-half teaspoons of salt,
  • One-half teaspoon of paprika,
  • One-half teaspoon of curry powder.

Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Japanese Rice

Wash and chop fine two medium-sized leeks and then cook tender in one-half cup of water. Drain. Now add

  • Two cups of cooked rice,
  • One teaspoon of salt,
  • One teaspoon of soy.

Mix thoroughly and then dish on a hot baking dish. Cover with slices of hard-boiled EGGS. Sprinkle with finely chopped parsley and garnish with slices of smoked salmon. Place in the oven for a few minutes to heat. Soy may be purchased at fancy grocers.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: How to Cook Rice American Style

Place in a double boiler two and one-half cups of boiling water and then add one teaspoon of salt. Now add slowly one-half cup of well-washed, unpolished rice. Cover and cook until the rice is tender and the water absorbed. Remove the lid and then cover the rice closely with a clean napkin and cook for five minutes. This will fluff each grain of rice.

It is now ready to serve, either as a vegetable to replace the potato or prepared into many delectable dishes that our Oriental neighbors relish so keenly.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss