Boiled Rice.

Pick over and wash one cup of rice, put into two quarts or more of rapidly boiling salted water. Stir ' at first to prevent any grains from sticking to the bottom of the kettle. Let it boil fast for twenty minutes or more until tender. Then drain thoroughly and serve plain, or use for croquettes, timbales, etc. One cup of raw rice will, when cooked, nearly fill a quart measure.

Spanish Rice

Fry half a cup of rice in a little butter until it turns a light brown. Then pour on nearly one quart of boiling water and boil the rice until soft. Fry two large onions, four large tomatoes, and three green peppers until soft. Add this to the boiled rice just before serving. Add salt if necessary, and serve hot.

Turkish Rice or Pilau

Wash one cup of rice, and put in upper part of double boiler with three cups of stock and strained tomato. Cook rapidly directly over the fire for ten minutes; then place over water and cook till the rice is tender. Season with butter, onion juice, salt, and pepper. Serve with stewed lamb or chicken.

Rice Timbales

Pick over and wash one cup of rice and boil in a large quantity of salted water until nearly tender. Drain thoroughly and put in a double boiler with one cup of tomato or curry sauce. Let it cook gently till the sauce is absorbed, ten to twenty minutes, then pack in timbale molds and keep in a warm place until ready to serve. Turn out around a platter of meat.

Rice Surprise

Boil one cup of rice in two quarts of boiling water till tender, drain, and while warm line a mold. Fill" with one pint of cold meat well seasoned and moistened with one cup of tomato sauce, or with one cup of soup stock mixed with one beaten egg. Cover with the rice and steam or bake in a pan of water for about forty minutes. Turn from the mold and serve with tomato sauce.

Sweet Rice

Boil one cup of rice in three pints of water until every grain is dissolved and the water displaced by thick paste of rice. Stir into it one cup of sugar, rind of one lemon, and one teaspoon of salt. Beat one-half cup of cream to a stiff froth and stir it into the rice. Then mix in one-half cup of preserve juice, which should be a bright color. Put into molds.

Rice Croquettes

Steam one cup of well-washed rice in one pint of boiling water, or milk and water, until very soft. Add, while hot, one teaspoon of butter, the well-beaten yolk of one egg, and a little hot milk if it needs more moisture. When cool, shape into small ovals, roll in crumbs, dip in egg, roll in crumbs again, and fry. Or, after shaping, press the thumb into the center of each, and put in two boiled raisins or candied cherries, or half a teaspoon of jelly. Close the rice over the center, roll in crumbs, dip in egg, roll in crumbs again, and fry.