a= WILD 






of cooking wild rice: 
(1) Popping in deep fat 
{2) Boiling or steaming 
POPPED OR PARCHED WILD RICE 
Terreli's Fancy Wild Rice 
Deep fat or cooking oil 
Fine wire strainer 
Butter Salt 
Heat deep fat until it smokes slightly. 
a Then put strainer in fat and sprinkle 1 to 
3 tablespoons of uncooked wild fice into 
it. Wild Rice pops and swells about 3 
ff times in bulk. Let brown slightly after 
all has popped. Requires about 2 minutes. 
Repeat until you have desired amount. 
Drain and season with salt and melted but- 
‘ter. Serve like nuts or with meat. 
(Also may be prepared in spider with- 
out strainer, using just enough hot fat 
or bacon drippings to cover wild rice.) 
STEAMED WILD RICE 
(The basis of many recipes) 
2 cups Terrell's Fancy Wild Rice 
4 heaping tablespoons butter 
<s teaspoons salt. Water. 
Wash Wild Rice. Put in cast aluminum 
cooker or double boller. Just cover with 
water. Let stand for 4 hours or preferably 
over night. Add salt. Steam for 20 minutes 
or until cooked. Turn fire low after 
steaming starts. Add more water only if 
necessary. Stir in butter while hot. 
(Makes 10 big servings.) 
BOILED WILD RICE 
2 cups Terrell's Fancy Wild Rice 
7 cups water 2 teaspoons salt 
4 heaping tablespoons butter 
Wash Wild Rice. Drain. Put in stew pan 
with close fitting cover. Add water. 
Bring to boil, then turn flame low. Boil 
slowly 1 hour. Stir as little as possible, 
but enough to prevent burning. (No stir- 
ring needed if heavy cast aluminum is 
used.) Stir in butter while hot. 
(Makes 10 generous servings.) 
WILD RICE BREAKFAST FOOD 
Serve warm boiled Wild Rice with white. 
| | [| {row or maple sugar and cream. Goes 
~-Yell with grape Jelly or baked apple. 
i Ye 
— 
WILD Fee, 
RICE 
There are 2 basic ways 
RICE REGRESS 
(Recipes Sent With Every Order) 
WILD RIC& FOR LUNCE OR DINNER 
Serve boiled Wild Rice with meat in 
Place of potatoes or as an extra vegeta- 
bie. America's finest eating places serve 
it with all Kinds of game and fowl. Grape 
jelly or cranberries go well with it. 
WILD RICE DRESSING OR STUFFING 
NO.1. 24 cups hot boiled Wild Rice 
1 tablespoon chopped onion 
4 tablespoon chopped parsley 
4 tablespoons butter. Salt. Pepper, 
Cook onion and parsley in hot butter about 
5 minutes. Do not brown. Mix with wild 
rice, adding salt and pepper to taste. 
Stuff fowl or game and roast. 
NO.2. Make your favorite dressing, but 
substitute bolled Wild Rice for 1/3 or 
more of bread or cracker crumbs. 
WILD RICE DESSERTS 
WILD RICE DELIGHT 
Boiled Wild Rice Marischino Cherries 
Chopped Walnut or other nut meats 
Apple Sauce Sweetened Whipped Cream 
Place 2 tablespoons of apple sauce in 
disk. On this place 2 tablespoons cold, 
Doiled Wild Rice, over which scatter 
chopped nut meats. Cover with whip-cream 
--garnish with nut meats and cherry. 
WILD RICE FRITTERS 
While warm place botled Wild Rice in 
molds or in form from which it can De 
sliced when cold. Place molded pleces or 
slices in wire basket and fry in deep fat. 
Drain and serve with maple syrup or grape 
or poate rey jelly. 
WILD RICE PUBDING 
& cups DdDoiled Wild Rice. 3 cups MILK. 
1 cup Raisins. 4 Eggs. Pinch o° Salt. 
1 cup Sugar or sweeten to taste. 
Flavor with Nutmeg or Lemon Extract. 
Bake until about like custard. 
Serve plain or with Grape Jelly. 




DELIVERED PRICES 
E. of Rockies W. of Rockies 
tie. £1.00 #1, 10 
2b 1b. £2.50 $2.65 
Sei De $4, £4.75 




TERRELL’S WILD RICE FOR TABLE USE IS FULLY HULLED, 
RECLEANED AND SLIGHTLY PARCHED. 
