Every-day dishes and every-day work

Steamed Rice No. 2. — Look over and thoroughly wash one cup of rice. Drain, spread thinly on a shallow dish, and dry in the oven. Even should it become a trifle yellowed, no harm is done. Introduce the rice into two cups of boiling water, place in a steamer, and allow it to cook one hour without stirring. Rice should not be cooked in a vessel where it will be more than three inches deep, or the weight of the upper part will crush the lower, and make it soggy. Rice witli Fig Sauce. — Steam a cupful of best rice as directed above, and when done, serve with a fig sauce prepared as directed on page 24. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome and palatable breakfast dish. Orange Rice. — Wash and steam the rice according to the directions already given. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice. Rice with Raisins. — Carefully wash a cupful of rice, soak it, and cook as directed for steamed rice. After the rice has begun to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins or Zante currants. Serve with cream. Rice witli Peaches. — Steam the rice as previously directed, and when done, serve with cream and a well-ripened peach pared and sliced on each individual dish. Browned Rice. — Spread a cupful of rice on a shallow bakingtin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, CEREALS. 31 should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed in the recipe for steamed rice No. 2, using two cups of water for each cup of browned rice. When properly cooked, each kernel will be separate, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning. Browned Rice with Black Raspberry Sauce. — Prepare the rice as directed in the preceding recipe, and when cooked, serve hot with a sauce prepared by pressing canned or freshly stewed black raspberries through a fine colander, to remove the seeds. The sauce should be about the consistency of cream. Serve hot or cold as desired. RYE. Rolled Rye. — Into three parts water boiling in the inner dish of a double boiler, stir one part rolled rye. Boil rapidly until set, stirring meanwhile, then place in the outer boiler, and cook for three or more hours. Rye Htlnsh. — Sift a cupful of rye-meal slowly through the fingers into three and three-fourths cupfuls of water, which should be boiling on the stove in the inner dish of a double boiler. Stir until thickened, then place in the outer boiler, and cook for an hour or longer. MACARONI.