MACARONI SOUFFLE

Cook one-fourth pound of macaroni and then cool and chop fine.  Place in a bowl and add

  One onion, chopped fine,
  One red pepper, chopped fine,
  Four bunches parsley, chopped fine,
  Yolks of two eggs,
  Two cups of cream sauce,
  One and one-half teaspoon of salt,
  One teaspoon of paprika.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs.  Pour into a greased baking dish and bake in a moderate oven for twenty minutes.  Serve at once.

RICE

Rice is extensively cultivated in the Orient and supplies the principal food to nearly one-half the population of the entire world.  There is every reason why rice should be a daily article of diet in planning the menu.  It is more nutritious than the potato and it digests more readily.  When properly cooked and served it is an ideal starchy food.

Unpolished rice contains all the nutritions of the grains, which is approximately 6 per cent. fat, 8 per cent. protein, 79 per cent. carbohydrates.  The polished variety contains an average of 88 per cent. nutrition.  Polished rice has been robbed of its vital life-giving elements.

Rice is graded for size and condition and then prepared for the trade.  It is known as fancy head rice, choice, prime, good, medium, common and screenings.  Patna rice, the small slender, well-rounded grain, is in great demand in the East, with the Japan, Siam, Java, Rangoon, and Passein varieties closely following.  In this country the Carolina, Japan and Honduras are popularly in demand.

The Carolina rice is a large sweet-flavored grain of good color and appearance.  Japanese rice is a thick-bodied, soft-grained variety.  Honduras variety is the slender, well-shaped grain.

The preparation of rice for the markets involves, first, the threshing, and second, the milling, which removes the husks, and, third, the polishing to produce the pearly white gloss which so many folks think is very desirable.

Polished rice has been robbed of nearly all its fat and mineral content, and thus its food value is lowered and it is deprived of its flavor.

The rice dishes, as prepared in the Oriental countries, are made from fancy unpolished head rice and they form some of the main dishes.

The Oriental first washes his rice in several waters, rubbing it vigorously between the hands.  This thoroughly cleanses it.  Now, to follow this method, have a saucepan containing boiling water and then add the rice slowly, so that the water continually boils.  Cook until tender and then remove the lid from the saucepan and cover the rice with a cloth to absorb the moisture.  Set in a warm place for five minutes.  This will give the saucepan containing a mass of delicious, fluffy rice, each grain distinct and separate.