The general directions which we have given for boiling in the preceding pages, if they have been well studied by the young cook, as we trust they have, render it useless for us to go into the question at any length; we shall, therefore, content ourselves with a few special directions relative to the dressing of the different things designated at the head of this section. It will not be necessary to give a great multiplicity of receipts; for if the general principles of boiling are well understood, and we have spared neither time nor space to make them so, the cook will find no difficulty in preparing any particular dish without especial directions from us, or any other writer. The receipts which follow are selected according to the best of our judgment. We do not pretend to say that they are original; upon such a subject it is impossible to be original, with the exception, perhaps, of a few instances. Dr. Kitchiner apologises in his "Cook's Oracle," for his "receipts differing a little from those in former cookery books." Very different is this open and candid proceeding from that of a voluminous writer of great pretensions, who claims the following mode of dressing rice, which is as old as the introduction of that article into this country, as original! "Tie some rice in a cloth, leaving plenty of room for it to swell; boil it in water for an hour or two, and eat it with butter and sugar, or milk."