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Updated: May 11, 2025
1 c. rice 1-1/2 tsp. salt 5 c. boiling water Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.
Likewise, it may be made richer and sweeter and then steamed or baked to be served with a sauce for dessert. If it is made still richer and sweeter, the result is a simple cake mixture. Any given muffin recipe in which sweet milk is used may be made with sour milk by using soda instead of baking powder. 2 c. flour 2 Tb. sugar 1 tsp. salt 4 tsp. baking powder 1 c. milk 1 egg 2 Tb. melted fat
1/2 c. corn meal 1-1/2 c. boiling water 2 c. milk 2 c. flour 5 tsp. baking powder 1-1/2 tsp. salt 1/4 c. sugar 1 egg 2 Tb. melted fat Add the corn meal to the boiling water, boil 5 minutes, and turn into a bowl. Then add the milk. Next, mix and sift the flour, baking powder, salt, and sugar, and stir them into the first mixture. Beat the egg and add to the whole. Finally, stir in the melted fat.
As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal. 1 c. rice 1-1/2 tsp. salt 2-1/2 c. water Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice.
1 cake compressed yeast 1-1/4 c. lukewarm milk 2 Tb. sugar 2 Tb. fat 1 tsp. salt 4 c. white flour 1 egg white 1/2 c. white flour additional for kneading Combine the ingredients in the manner directed for making dinner rolls. Shape the dough into biscuits the size of a small walnut, place them in a shallow pan, spacing them a short distance apart, and let them rise until they are light.
The following recipe is given for the short process, but it may be used for the long process by merely decreasing the quantity of yeast. 1 yeast cake 2 c. lukewarm liquid 2 tsp. salt 1 Tb. sugar 2 Tb. fat 4-1/2 c. white flour 2 c. corn meal 1 c. white flour additional for kneading Put the yeast to soak in 1/4 cupful of warm water and let it dissolve.
1 cake compressed yeast 2 c. lukewarm milk 4 Tb. brown sugar 2 tsp. salt 2 Tb. fat 2-1/2 c. white flour 1 egg 1 c. chopped nuts 3-1/2 c. graham flour 1 c. white flour additional for kneading Dissolve the yeast in a little of the lukewarm milk. Place the sugar, salt, fat, and dissolved yeast in the mixing bowl and add the remainder of the warm milk.
1 c. fresh milk 1/4 c. corn meal 1 tsp. salt 2 tsp. sugar 2 c. lukewarm water 7 c. white flour 1/2 c. white flour additional for kneading Scald the milk and pour it over the corn meal, salt, and sugar. Allow this mixture to stand in a warm place for several hours or overnight, when it should be light. To this batter add the warm water and enough flour to make a drop batter.
In such a case, of course, more water will be needed and the cooking process will have to be prolonged. Plain farina should be prepared according to the recipe here given, but, as in preparing cream of wheat, dates may be added to impart flavor if desired. 1 tsp. salt 4 c. boiling water 3/4 c. farina
3 c. flour 5 tsp. baking powder 1 tsp. salt 1/4 c. sugar 1 egg 2-1/4 c. milk 2 Tb. melted fat Mix and sift the flour, baking powder, salt, and sugar. Beat the egg, add to it the milk, and pour this liquid slowly into the dry ingredients. Beat the mixture thoroughly and then add the melted fat. Bake the cakes on a hot griddle as soon as possible after the batter is mixed.
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