Farina Souffle

Farina Souffle

Ingredients:
1 c. cold farina
1-1/2 c. milk
1/2 tsp. salt
1/4 tsp. paprika
1 c. grated cheese
2 eggs

Directions:
Stir the farina smooth with the milk, add the salt, paprika, grated
cheese, and egg yolks, which should first be beaten. Then beat the egg
whites stiff and fold them into the mixture. Pour all into a buttered
baking dish, place this in a large pan filled with enough hot water to
reach almost to the top of the baking dish, and bake in a moderately hot
oven until the mixture in the dish is firm in the center. Serve at once
upon taking from the oven.
RICE
VARIETIES AND STRUCTURE
52. RICE, next to wheat, is used more extensively as a food than any
other cereal. It is a plant much like wheat in appearance, but it grows
only in warm climates and requires very moist soil. In fact, the best
land for rice is that which may be flooded with about 6 inches of water.
This cereal is of two kinds, namely, Carolina rice and Japanese rice.
Carolina rice, which is raised chiefly in the southeastern part of the
United States, has a long, narrow grain, whereas Japanese rice, which
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originated in Japan and is raised extensively in that country and China
and India, has a short, flat, oval grain. Efforts made to raise the
Japanese variety in the United States show a peculiarity of this cereal,
for when it is planted in the same locality as Carolina rice, it soon
loses its identity and takes on the shape of the other. Although vast
crops of rice are raised in the United States, a large quantity of it
must be imported, because these crops are not sufficient to supply the
demands of this country.
53. Before rice grains are prepared for use as food, they have two
coverings. One is a coarse husk that is thrashed off and leaves the
grain in the form of unpolished rice and the other, a thin, brown
coating resembling bran. This thin coating, which is very difficult to
remove, is called, after its removal, rice polishings. At one time, so
much was said about the harmful effect of polished rice that a demand
for unpolished rice was begun. This feeling of harm, however, was
unnecessary, for while polished rice lacks mineral matter to a great
extent, it is hot harmful to a person and need cause no uneasiness,
unless the other articles of the diet do not supply a sufficient amount
of this food substance. After the inner coating has been removed, some
of the rice is treated with paraffin or glucose and talc to give it a
glazed appearance. This is called polish, and is sometimes confounded
with the term rice polishings. However, no confusion regarding these