Put two or three pints of young green pease into a sauce-pan of boiling water; when nearly done and tender, drain in a colander, quite dry, melt two ounces of butter in a clean stew-pan, thicken evenly with a little flour, shake it over the fire, but do not let it brown, mix smoothly with a gill of cream, add half a tea-spoon of white sugar, bring to a boil, pour in the pease, keep moving for two minutes until well heated, and serve hot. The sweet pods of young-pease are made by the Germans into a palatable dish by simply stewing with a little butter and savory herbs. - Mrs. W. A. Croffut.

How to Boil Rice. Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinsed several times in cold water till white. Put one tea-cupful in a tin pan or porcelain kettle, add one quart boiling water; boil fifteen minutes, not stirring, but taking care that it does not burn; add one tea-spoon salt, pour into a dish and send to table, placing a lump of butter in the center.

Cooked thus the kernels remain whole.

To boil rice in milk, put a pint rice into nearly two quarts of cold milk an hour before dinner, add two tea-spoons salt, boil very slowly and stir often; cook on back part of stove or range so as to avoid burning, and take it up into a mold or bowl wet in cold water a short time before serving.

Or, after cooking, drain carefully, stir in two well-beaten eggs, one table-spoon grated cheese, half a table-spoon butter, half a tea-spoon salt; bake a few minutes in shallow pans. Some soak rice an hour or two before cooking.