Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/521

493&#93; the moat economical manner. Tims, if a quarter of a pound of rice be tied loosely in a cloth capable of liolding five times that qaaniity, and then slowly boiled, it will pro- duce above a pound of solid food ; which, eaten with sugar, or boiled milk, forms a very palatable dish. And, if an egg, together with a quarter of a pint of milk, a small quantity of sugar, and grated nut- meg, be added, it will afford a more agreeable pudding th.m those pre- pared either of wheaten flour, or bread. One of the best prepara- tions of this grain, however, espe- cially for invalids, is its mucilage ov jelly; which may be obtained by boihng two ounces of fine rice- Hour v/ith a quarter of a pound of lump sugar, in a pint of water, till it become an uniform gelatinous mass: on being strained through a clotli, and suffered to cool, it con- stitutes a salubrious and nourishing food. Rice also forms an excellent in- gredient in preparing Bread ; and, as we have already given a con- cise account (vol. i. p. 331) of one method in which it may be advan- tngeouhly used, we shall now sub- join two receipts, by way of sup- plement. For this purpose, it is directed in the first vol. of the Reports of the Society for increas- ing the Conforts of the Poor, to boil a quarter of a pound of rice till it become perfectly soft ; when it should be drained on the back of a sieve. In a cold state, it is to be mixed with three quarters of a pcmnd of flour, a lea-cupful of yeast, a similar portion of milk, and a small table-spoonful of salt. This composition should be suftered to stand for three hours, at the expi- ration of which, it must be knead- ed^ and rolled in a little flour, so as R I C [495 to render the outside sufficiently- dry to be put into the oven. In an hour and a quarter it will be baked, and p/oduce lib. 14 oz. of good white bread ; which, however, ought not to be eaten till it havs been kept 43 hours. In a late volume of the Jour- nal des Sciences, das Lettres, et dcs Arts, we meet with an essay ott making bread from rice alone.— Tiie first step directed to be taken, is the reduftion of the rice iuto flour, by grinding it in a mill ; though, if sudi machine cannot b-^ procured, it miy be erfetted in the following manner : Let a certain quantity of water be heated in a saucepan, or other vessel j when it nearly boils, the rice must be thrown into it, and the whole taken off the fire, closely covered, and the grain suffered to macerate for twelve hours. The water is then to be poured off; and, w. en the rice is drained, and completely dried, it must be pulverized (it i* not stated by what means) and passed through a very fine sieve. 'I'he grain being thus converted into flour, a sufticient quantity is to be put into the kneading-trough : at the same time, a little rice should be separately boiled in water, till a thick and glutinous decodion be obtained. While this liquor is still lukewarm, it ought to be poured on the rice-flour, and both should be well kneaded together, with a proper quantity of leaven, or of yeast, and also with a small portion of flour; in order to impart to the whole a greater degree of consist- ence. Next, the dough is to be covered with warm cloths ; and, when it is sufficiently risen (the oven having been heated during that interval), it should be poured into a tin stew-pan, furnished with a Ion if