Half of World Uses Rice as Chief Food
The article notes rice as the staple for about half the world, tracing its spread from China to Europe and America. It shares two tested recipes: a baked rice pudding with evaporated milk and lemon, and a creamy whipped rice dessert using vanilla and fruit juice for color.
Creamy Cinnamon Rice Dish Preparation
The recipe instructs picking over rice then boiling it in water until tender. Drain and mix with evaporated milk and cream, season with salt, and reheat. A 1-4 inch piece of stick cinnamon may be simmered with the rice.
Rice and Apple Steamed Cake with Custard Finish
Pare and core two apples and steam until soft then cut into eighths. Cook apples with rice and evaporated milk, then steam eggs with sugar and apples. Fold in well beaten yolks and stiff whites, bake about 30 minutes in a well buttered pan.
MENTIONED IN THIS ARTICLE
BBC
Varied names for loin cuts across cities and menus
The article explains how loin cuts have multiple names like sirloin hip loin small end sirloin Delmonico thick end sirloin and tenderloin with porterhouse. It notes regional differences where New York calls a cut sir loin while Boston uses rump and Cincinnati uses another term.
MENTIONED IN THIS ARTICLE
New York
Boston
Cincinnati
Spinach as a healthy, economical child growth aid
A short feature extols spinach for minerals aiding growth and anemia prevention, noting it is not fattening and versatile. It suggests serving in stews with leftover steak or roast beef and onions, or chopped with cottage cheese into flat cakes on lettuce with French dressing. Subscribe for the Caniti News.
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