Wash and pick all the specks from a cup of rice. Let it stand in cold water two hours, and then put it in a deep kettle, with two quarts of water, and boil fast thirty minutes. When it has boiled twenty minutes, throw in a great spoonful of salt. When done, turn into a cullender, and set in the oven a few minutes. When ready to dish, shake lightly and turn into the vegetable dish. Never use a spoon. If these directions are followed, you will have a handsome and healthy vegetable, and every kernel will be separate. The water in which the rice has been boiled makes a nice starch for colored clothes.

The southern rice cooks much quicker and is nicer than the Indian rice. If possible, always purchase the former.

Another Mode

Wash one cupful of rice and put into a tin basin or pail, with three cupfuls of cold water, and a teaspoon-ful of salt, cover and set in another basin, with hot water.

Place on the fire, and boil thirty minutes. Rice is very healthy, and should be a common dish on the table.