Wash a cupful of rice in three waters, leaving it in the last for ten minutes. Have on the fire a pot containing at least two (quarts of boiling water. A gallon would not be amiss. One quart would be ruin. Put in a full teaspoonful of salt for each quart of water. The water should be at a furious boil when the rice goes in, and this must be kept up all the while it is cooking. Leave the pot uncovered and do not touch the rice with a spoon. At the end of twenty minutes take out a few grains with a fork and bite into them to try if they are tender. They should be by now. If the test is satisfactory drain off every drop of the water into the bowl and set aside to be used in broths, etc. Turn the rice into a heated colander and set at the back of the range or in the open oven for a few minutes to dry, as you would potatoes. Every grain should stand up for its own individual right to be plump, white, and tender, yet consistent. Send to table in a hot open vegetable-dish, and eat with meat as you would any other vegetable, or butter it and eat it alone.