1070 
Rice as a Substitute for Potatoes 
If we would separate rice into its parts 
of protein-, starch and fat, we would find 
the starch content many times that of 
the other parts. This makes rice a good 
substitute for potatoes. 1 In many cases, 
though, our families insist they do not 
care for rice. Why? We have had it 
occasionally, perhaps badly cooked, and 
have served it alone or as a vegetable 
with meat. It was condemned and our 
efforts ceased. Now it appeals to us 
again, because, though expensive, it is 
less costly than potatoes and we are 
learning that rice well flavored with to¬ 
matoes, mushrooms, green peppers or 
soup stock makes a delicious addition to 
our meals. 
Fried Rice.—Wash a sufficient quan¬ 
tity of rice and leave it to soak while 
you are cooking in a quart of water, four 
large carrots, finely chopped. When the 
water is reduced to about one pint strain 
out the carrots. Now drain the rice and 
fry it in a tablespoon of butter in the 
kettle in which it is to be cooked, stirring 
occasionally until it shows a tendency to 
brown. Mix with it one-quarter tea¬ 
spoon curry powder, one-half teaspoon 
salt to each cup of rice ; then pour over 
the boiling carrot water and bring to a 
boil; cover closely and simmer until the 
rice is done. Serve as a vegetable with 
meat. Any other vegetable may be used 
in place of the carrots. 
Rice With Cabbage and Cheese.—Cut 
two or three slices of bacon into small 
squares, add one cup chopped cabbage; 
cover and steam slowly for half an hour. 
Add one cup of blanched rice, onc-lialf 
teaspoon salt, one-half teaspoon paprika 
and two cups of hot water; let cook until 
the rice is tender, adding more liquid if 
needed. Turn into a hot serving dish, 
set a tablespoon of butter in the center 
and sprinkle generously with grated 
cheese. 
Creole Rice.—Chop fine one green pep¬ 
per and one mild white onion. Melt one- 
quarter cup of drippings and in it cook 
the onion, pepper and one-half cup 
shredded ham until yellowed somewhat; 
add one cup of blanched rice and three 
cups of broth and let simmer 20 minutes; 
add four tomatoes, peeled and cut in 
slices, and one teaspoon of salt; cover 
and let cook over boiling water until the 
rice is tender. Serve as a vegetable with 
a light meat course or as the mafn dish 
at supper. 
Savory Rice.—Cook one cup of rice in 
boiling salted water until tender. Put 
five slices of bacon, a small onion and a 
green pepper through the meat chopper 
and then cook in a saucepan until slightly 
browned. Beat this into the rice and 
add half a cup of tomato sauce, salt and 
pepper to taste. Bake about 20 minutes 
in a moderate oven and serve hot. 
Rice Omelet With Peas.—Beat the 
whites of two eggs very light and the 
yolks until thick. Mix a cup of rice 
and one-half teaspoon salt through the 
yolks: then fold in the whites. Melt 
one tablespoon butter in a hot pan. turn 
in the mixture and make smooth on top. 
Cook in a moderate oven until no un¬ 
cooked egg adheres to a knife thrust into 
the center. Sprinkle a few hot peas over 
the top. fold and turn on a hot platter. 
Pour hot peas around the omelet and 
serve at once. 
Rice Croquettes.—Cook one cup of rice 
in boiling water until tender, but not too 
s.ift to handle easily. Drain well, and 
when cool enough to touch beat the volk 
of one egg and salt and pepper to taste, 
lorm the croquettes, roll in diluted white 
of egg. then in bread crumbs and in the 
white of egg mixture again. Fry in hot 
fat and serve with cheese or tomato sauce 
or with jelly. 
Kidney Beans With Rice.—One and 
one-half cups of cooked kidney beaus, 
one-half cup of cooked rice. 2*4'cups to¬ 
mato sauce, one bay leaf, four slices of 
bacon, one small onion, one teaspoon of 
salt, one-quarter teaspoon of pepper. Fry 
the bacon and onion to a golden brown, 
add the tomatoes, seasoning, beans and 
rice. Bake in a covered, well-oiled cas¬ 
serole for 45 minutes. 
Rice Salad.—Two cup of cold boiled 
rice that is flaky and dry. one small 
onion, shredded, and two canned pimeutoes 
cut in strips. Mix carefully and add 
mayonnaise dressing. Serve on a bed of 
lettuce leaves. Or you may mix together 
equal parts of cold boiled rice, diced ap¬ 
ples and celery and a cooked green pep¬ 
per. Add mayonnaise dressing and serve 
on lettuce. 
Maple Syrup Rice Pudding—Blanc 
one-third cup of rice and turn into a put; 
"ing dish, add three-quarters teaspoo 
salt, one-half cup maple syrup and thre 
cups of milk. Let cook in a slow ove 
an hour or longer, stirring several time 
during the first part of the cooking. Who 
.lie the rice should be tender and th 
milk somewhat thickened. 
# Rice Custard.—Cook one-third cup o 
lice, two cups of milk and one-quarte 
teaspoon of salt in a double boiler unti 
the rice is tender. Beat, together tw 
eggs and one-half cup of sugar and ad< 
slowly to the rice and milk mixture 
' ooi< about three minutes, stirring con 
stantly. Soak one envelope of granu 
a , gelatin in one-half cup cold wate 
aiul dissolve it in one cup hot milk. Strait 
and add to the first mixture, mixing al 
veil together. Flavor with vanilla am 
turn into a cold, wet mold. 
Rice Parfait.—Soak one-half envelop 
granulated gelatin in one cup cold mill 
aii dlsSoIve iu two cups hot boiled rice 
■Add one cup of sugar, one-quarter tea 
spoon ot salt, and when cool fold in on 
em> cream beaten until stiff. Add on. 
« 1 p chopped nut meats and one teaspooi 
Ihe RURAL. NEW-YORKER 
Full size white enamel tub, nickeled 
Ask about 
Ko-San Indoor 
Wash^Tfeji, 
No £*2 
Required. 
JPo-San, Rolling 
Bath Tub Heater . 
speaks of “sorrel,” and on looking I find a 
“sheep-sorrel,” which belongs to the dock 
family, and which I think we have ■wrong¬ 
ly called “horse-sorrel”; it is a sour plant 
and has a small leaf, compared with the 
dock. Wood sorrel, belonging to Oxalie 
family, I recognise by its small leaf of 
oxalis type, light yellowish green, and 
that is sour. I think that is what we call 
“sheep sorrel.” We also use plantain 
(the younger, tender leaves) for greens, 
and it has this advantage—it does not 
cook away so. Also, the young tender 
loaves of horseradish. We put dande¬ 
lions. plantain, horseradish and dock all 
together, and like it that way, but the 
dock needs only a few minutes’ cooking. 
We are hearing so much about the value 
of these green things that it makes us 
more anxious .to use them, and out here 
we can get them easily. I would also like 
to ask when Alfalfa is the right size to eat 
as greens, as I mean to try it. I would 
add a suggestion as to washing them. 
Have the last water rather hot, and if 
there are any “varmints” that have es¬ 
caped your eye, it will bring them out. 
M. E. V. S. 
R. N.-Y.—Lamb’s-quarters is the com¬ 
mon pigweed. Chenopodium album. Sev¬ 
eral varieties of Chenopodium or goose- 
foot are used for greens, one of the best 
known being C. Bonus-Henrieus, Good 
King Henry, mercury or markery. Poke 
shoots are the first tender growth of 
pokeweed or pokeberry. sometimes called 
shoke, botanically Phytolacca deeandra. 
Purslane is a common, fleshy creeping 
weed. Portulaeca oleracea; perhaps M. 
E. V. S. knows it as pusley, which is a 
common name. Sheep sorrel, Rumex Ace- 
tosella. is a common and obnoxious weed, 
having small, arrow-shaped leaves and 
nrofuse spikes of brownish red flowers. 
The tender leaves are very sour. Sorrel 
is much used in Europe for greens, and 
the French make delicious soup from it. 
M ood sorrel is Oxalis Acetosella, a beau¬ 
tiful little plant with a trefoil leaf and 
pink flower. We have never used Al¬ 
falfa. but we understand the Chinese use 
the tender, juicy shoots from three to six 
inches long, and judge that the only 
requisite is to use before the growth be¬ 
comes tough. 
Imperial Cake 
One pound butter and 1 lb. sugar, beat¬ 
en to a cream ; 1 lb. flour, the grated rind 
and juice of a lemon, nine eggs, 1 % lbs. 
almonds before they are cracked. % lb. 
citron peel. *4 lb. raisins. Beat the yolks 
of eggs light, add sugar and butter, then 
rhe whites, beaten to a stiff froth, and the 
Hour, reserving a part for the fruit, and. 
lastly, the nuts, blanched, cut fine and 
mixed with fruit and the rest of the flour. 
This is very delicious aud will keep for 
mouths. MRS. s. s. w. 
Save Your Money 
$3-98 
For this stunning, bright, 
soft, genuine leather 
shoe. Buy your shoes 
direct from our factory 
and save many dollars. 
This is only one of the 
many big values we are 
showing in our catalog 
R. We are selling shoes 
for all the family direct 
from our factory to you 
at prices that will sur¬ 
prise you. 
Try a pair of these. 
You will surely be 
glad you did. 
We guarantee that the 
Shoes Must Please or 
ice refund Money. 
We pay delivery 
charges. 
QUICKSTEP 
SHOE 
CO. 
Boston 
No. 22536 
QUICKSTEPPERS 
ALWAYS SAVE MONEY 
Send for Big Catalog R 
Rowe Sanitary Mfg. Co. 
6194 6th SU 
Detroit, Mich 
e t a n 
Plumbing 
AGENTS WANTED 
Active, reliable, on salary, to take subscriptions 
for Rural New-Yorker in Schuyler and 
Chemung Counties, N. Y. 
Prefer men who have horse or auto. 
Address — 
JOHN G. COOPER, MRw W. State St.. OLEAN, N.Y. or 
THE RURAL NEW-YORKER 
333 W 30th Street 
New York City 
vanilla. Turn into a mold and chill. 
Maple .sugar is delicious in place of the 
white sugar, mrs. f. william stillman. 
Currant Dainties 
Currant Shortcake.—Stem, mash and 
crush one quart of ripe currants, add 
enough sugar to sweeten, and let stand 
for two or more hours. Mix and sift 
two cups of flour with one-half teaspoon 
of salt and two rounded teaspoons of bak¬ 
ing powder. Rub in one teaspoon each 
of butter and lard, moisten -with enough 
milk to make a soft dough. Turn into 
a greased tin, and bake in a hot oven. 
While hot cut the edges and pull apart 
with forks, fill with the prepared berries, 
replace the top and cover with a soft, 
white frosting. 
Currant and Pineapple Dessert.-—Line 
a glass dish with slices of pineapple, fill 
in with the small white currants and 
cover with whipped cream. Decorate the 
top with red. ripe currants and cover 
with powdered sugar and walnut meats. 
Very delicious. 
Currant) Cream Pudding.—Stew one 
pint of stemmed currants with two table¬ 
spoonfuls of sugar and three tablespoonfuls 
of water until tender; then rub through 
a sieve. Blend two ounces of cornstarch 
with two tablespoonfuls of cold milk. Boil 
two cunfuls of milk, then stir in the 
blendf'd cornstarch and the currant pulp; 
stir till it boils, then boil for eight min¬ 
utes, stirring all the time. Remove from 
the fire and allow to cool; then add two 
well-beaten eggs and one tablespoonful of 
sugar, and pour into a wet mold. When 
firm, turn out. and decorate with stars of 
whipped cream, flavored with one tea¬ 
spoonful of vanilla extract and ripe red 
and white currants. 
Red Currant Pie.—lane a deep pie 
plate with pastry, and brush over with 
white of egg. Mix in a basin three cup¬ 
fuls of red currants, two cupfuls of sugar. 
2 V -2 tablespoonfuls of flour, two well- 
beaten eggs, one teaspoonful of orange 
extract, and a pinch of salt. Fill into 
lined plate, cover with an upper crust, or 
omit upper crust, and cover with meringue 
when cooked. 
Red Currant Dainty.—Rub one pound 
of stalked red currants through a sieve, 
with two tablespoonfuls of sugar. Dis¬ 
solve one and a half heaping tablespoon- 
fuls- of gelatine in half a cup of boiling 
water; stir into it another tablespoonful 
of sugar, strain into the puree and mix 
well. Add a few drops of red coloring 
and one cupful of whipped cream. Pour 
into a wet mold and turn out when firm. 
Serve with milk or cream. 
Currant and Raspberry Fool.—One 
pound of red currants, one pound of rasp¬ 
berries. six tablespoonfuls of sugar, some 
boiled custard, one cupful of whipping 
••'•earn, and a few drops of vanilla extract. 
Stalk the fruit and put into a saucepan 
with the sugar and cook till soft; then 
rub it through a sieve, and see that pulp 
is sweet. Next stir iu enough boiled cus¬ 
tard to make it consistency of cream. 
Put the fruit into a glass dish, whip the 
cream to a stiff froth, sweeten it to taste 
with sugar, add a little vanilla extract 
and heap it over the fruit. 
< arrant W ater.—Oue and a half pounds 
of ripe, red currants, three pints of water, 
half a pound of lump sugar, and half a 
pound of granulated sugar. Stalk and 
flick over the currants, then mash them 
with a wooden spoon, adding as you do so 
one cupful of the water. Next put the 
fruit into a large saucepan with the gran¬ 
ulated sugar. _ Stir it over the fire until 
it begins to simmer, then rub it through 
a sieve. Put the lump sugar in a sauce¬ 
pan with one and a half cupfuls of the 
water, stir till the sugar is dissolved, then 
boil it to a syrup; pour this, on the fruit 
juice, adding the rest of the water. Serve 
cold. 
Red ( urrant .Tam.—To make the jam 
jnck the currants from the stem, put iu a 
preserving kettle, and set in a larger ket¬ 
tle of boiling water, or over a generous 
fire. Add one and half cupfuls of sugar 
tor each pound of fruit, boil quickly for 
• >U minutes. Stir and skim often. Turn 
into jars and cover when cold. 
HELEN A. LYNAX. 
Economies in Floor Covering 
If yon have oilcloth badly worn but still 
whole, apply a coat of floor paint that will 
look well with your woodwork. Then ap- 
1*V, a coat of plain varnish and vour floor 
will look fine and clean easily. All oil¬ 
cloth and linoleum should be varnished 
once a year. It wears better and cleans 
much easier. 
At housecleaning time the coverings of 
floors are often a problem. Linoleum or 
oilcloth to put around the edge of a rug or 
carpet is very expensive. A decidedly 
satisfactory edge is made by using a tough 
paper called fiber veneer tha’t looks just 
like wood, either in the plain or grained 
sort. Tack old muslin, burlap or building 
paper firmly to the floor. Paste the back 
of the paper liberally and put on just as 
you would paper the wall. The corners 
are easily mitered. Apply a coat of shel¬ 
lac and then one of varnish (clear) and 
it will wear well. I have had it in two 
rooms for three years, and it is still in 
good condition. This costs only 65c for 
eight yards. 36 in. wide. I buy‘it from a 
mail order house. mrs. s. h. y. 
A Word About Greens 
I notice some new kinds iu a late issue, 
and I cannot find enough of a description 
in my botany to know what thev are. 
“Lamb’s-quarters” I do not find at all, 
and the “purslane” and “poke-shoots” I 
could not recognize. The writer also 
More Beautiful Woodwork 
, ARE, polished floors need not 
beof hardwood. Neither need 
they be expensive. A North 
Carolina Pine floor takes a high 
polish with either wax or oil and is 
thoroughly durable. It is so manu¬ 
factured that it will cover 10% more 
area than most other lumber. North 
Carolina Pine takes stains and ena¬ 
mels with beautiful, effects. For 
paneled walls, beamed ceilings, built- 
in cabinets and other such woodwork, 
it has no superior at any price. 
NORTH CAROLINA PINE ASSOCIATION 
85 Bank of Commerce Building 
Norfolk, Virginia 
Write for our 160 page 
Farm and Building Book. 
Worth $1.00—but costs 
you nothing. 
NORTH CAROLINA PINE 
Better Farm Buildings at Lower Costs 
