Blanched Rice

To a cup of rice add a quart of cold water, let boil five minutes after the boiling point is reached, then wash and drain on a sieve.

Blanching Fresh Vegetables

Many vegetables are improved in appearance and made more delicate in flavor if they be blanched (parboiled and drained) before the cooking proper is begun. Set the vegetables, properly cleaned, to cook in plenty of boiling water; let cook from five to fifteen or more minutes, according to size, etc., drain and rinse with cold water. Then cook to finish as desired.

Blanching Almonds, Pistachios Or English Walnuts

Cover the nuts with boiling water and let stand over the fire five or ten minutes, until the skin easily slips from the meat under the pressure of the fingers; then drain and keep covered with cold water, while the skins are being removed. Dry in the heater or open air. A small pointed knife will be needed to detach the skin from walnuts. The water about pistachio nuts needs to boil a moment or two, as the nuts do not blanch easily.

Shelling And Blanching Chestnuts

With a sharp-pointed knife slit each shell across one side. Cook one minute in boiling water, drain and let dry. Add a teaspoonful of butter for each pint of nuts, and stir and shake over the fire, or in the oven three or four minutes; then remove the shell and skin together. Keep the nuts covered with a cloth, in the meantime, as they shell more easily when hot.