Boiled Rice

Wash thoroughly a cupful of rice, put it into a granite-ware stew-pan or kettle, and pour over it three quarts of boiling water, adding a tea-spoonful of salt to the water. Boil without covering the kettle ; the time of boiling varies with the kind of rice, but fifteen minutes is generally sufficient. Test the rice by pressing a few grains between the fingers ; if soft, the rice has cooked sufficiently and may then be turned into a colander to drain, being shaken to remove all the water possible. Toss the rice with a fork to the sides of the colander to facilitate the drying, set the colander on a tin dish or pie-plate, and stand it in the oven to dry, leaving the oven-door open. Or the colander may be placed on the back of the range in a warm place, if the oven is in use. The rice should dry in twenty minutes, and every grain should be separate, tender, white and dry. It is eaten with gravy the same as potatoes. To be a success, boiled rice (which many housekeepers do not prepare properly) should be taken from the water when it is just cooked and not be allowed one minute's boiling after it has reached that point. If boiled too long, it simply cannot be dried off and is a mushy, soggy and most unappetizing mess.

Baked Rice

Some housekeepers bake rice, when it is to be served as a vegetable. Wash a cupful of rice, place it in a baking-dish with a quart of water and a tea-spoonful of salt, and bake very slowly from an hour and a half to nearly two hours. Serve in the same dish, and eat with meat gravy poured over the rice. These rice dishes are particularly nice when there is a roast that furnishes a rich gravy, such as beef or veal.

Curry Of Rice

This dish is appropriate with any kind of fish or meat that has been prepared with a sauce. For a family of six persons, allow

One cupful of rice.

Two and a-half cupfuls of boiling water.

Two table-spoonfuls of butter.

Two tea-spoonfuls of salt,

Two tea-spoonfuls of curry powder. One-quarter tea-spoonful of pepper. One tea-spoonful of minced onion.

Wash the rice well, and soak it for two hours in fresh water; then drain. Place the butter and onion in a stew-pan, and cook them until the onion is yellow ; add the rice, and stir the whole over a hot fire for five minutes. Draw the pan out of the heat, season with the powder, salt and pepper, stir well, and pour in the boiling water. Cover the stew-pan, and boil rapidly for ten minutes, after which set it in a very slow heat, to cook for forty minutes, when the curry is ready to serve.