|
Classic
Cook Books
< last page | next page >
page 11
one and a quarter cupfuls of cold water. Cover tight, and boil slowly half an
hour--no more. On no account stir. Rice should not be disturbed till it is taken
up; that is the secret of the dry, finely cooked Chinese rice. Set on back of
range, covered with a clean cloth or napkin, until ready to serve. Rice should
be served in individual bowls, replenished as soon as empty throughout the meal.
With the Chinese it takes the place of bread or potatoes. Salt is not added
until it is served.
TEA
The quantity of tea used depends on the quality, and the taste of the
individual. Rinse the pot with boiling water before putting in the tea. The
water should just come to a boil--no more. Pour on the tea leaves. Let it stand
for two or three minutes, but on no account must it be allowed to boil. Strain
tea from leaves, and serve pure, if Chinese tea is used. See more about tea on
page 109.
< last page | next page >
Classic
Cook Books
|
