{"id":2002,"date":"2023-01-24T09:30:00","date_gmt":"2023-01-24T14:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=2002"},"modified":"2023-01-06T14:56:51","modified_gmt":"2023-01-06T19:56:51","slug":"sue-makes-spanish-rice","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2023\/01\/24\/sue-makes-spanish-rice\/","title":{"rendered":"Sue Makes Spanish Rice"},"content":{"rendered":"\n
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This is Lesson 16 from When Sue Began to Cook<\/a>, a cookbook in the Bettina cookbook series by Louise Weaver and Helen LeCron. Sue and her friend Ruth Ann are learning to cook from Sue’s mother Bettina, a 1920s master of the kitchen. If this series is new to you, click the link to be transported back to Lesson 1. <\/p>\n\n\n\n

This week Sue and Ruth Ann learn to make Spanish Rice. The recipe for Spanish Rice has changed quite a bit over the past 100 years. I don’t make it now like I made it in the 1980s, even. And this recipe is older still. <\/p>\n\n\n\n

Once in a while you will find a recipe for Spanish Rice in an antique periodical, but not often. Of the three 1920s cookbooks I consulted from the shelf, the recipe appeared in only one of them, and it was similar but a different version and a completely different preparation. You may find Sue’s comments and description of cooking rice a bit hilarious. I know I did. Unless you want to recreate this for historical purposes, please don’t cook rice like pasta. The rice will thank you.<\/p>\n\n\n\n

Sue’s Spanish Rice Diary<\/h2>\n\n\n\n

We had Jean and Aunt Alice here to lunch and Mother let us serve the Spanish Rice we made this morning! And they each had two helpings of it!<\/p>\n\n\n\n

Mother doesn’t believe in making company of people. She says the very nicest way of all is to have things simple and dainty and good all of the time, and then you don’t mind who happens in \u2014 you’re always ready. (But of course Mother keeps her Emergency Shelf stocked with extras, so she always knows there is plenty of food in the house.)<\/p>\n\n\n\n

But to get back to my story. Mother told us this was a good time to have a lesson in table setting and she said she would make it a company meal, so that it would be more interesting. “We’ll ‘phone to Jean and Aunt Alice and see if they can’t come over.” <\/p>\n\n\n\n

“But will Spanish Rice be enough to give them?” I asked.<\/p>\n\n\n\n

“Spanish Rice and hot chocolate, and a good fruit salad,” said Mother. “And for dessert we’ll have some burnt sugar cake with whipped cream. That’s enough for anybody. You girls can make the Spanish Rice and set the table, and I will attend to the rest.” <\/p>\n\n\n\n

Of course I knew in a general way how a table should be set, but Ruth Ann didn’t, and so Mother gave us a regular lesson on the subject and the table really did look lovely. (We used a tablecloth this time and not doilies.)<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Spanish Rice from When Sue Began to Cook<\/h2>\n
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Sue and Ruth Ann learn to make Spanish Rice in 1924<\/span><\/div>\n
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Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>lesson, rice, Twenties<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>