The Henderson cook book

Pick out all discolored grains ; wash it well in two waters ; drop it into a kettle of boiling water previously salted ; then set the kettle on the back of the stove over a slow fire, and let the rice simmer very slowly until done. One cup of rice will require one quart of water. Never stir it ; when it is thoroughly cooked each kernel will stand apart by itself, plump and whole. When done pour immediately into a colander, and set it upon the coolest part of the stove. Toss it up lightly when put in the colander. It should be boiled in an open stewpan, lined with porcelain. A tablespoon of lemon juice added to the water in which rice is boiling will aid in making the rice whiter and keeping the grains separate. It all depends on how boiled rice is cooked if it is relished. This is the way it should be cooked when eaten with meats and vegetables. STEAMED RICE IN THE FIRELESS COOKER. Wash 1 cupful of Carolina rice in a strainer held under running water. Shake it into 3 cups of boiling water to which. 1 teaspoonful of salt has been added. Let this come to a boil and put it at once into a fireless cooker with several quarts of boiling water under it. Let it cook one hour. It will not be injured by two or three, but is best at the end of the hour. When all ready to serve open the kettle, add 1 tablespoonful of butter in small pieces, and with a fork lightly turn the rice at the bottom up over this. Serve immediately on a hot platter, surrounding it with fried peppers. SPANISH RICE. One cupful of rice cooked dry, 1 quart of chopped tomatoes, 2 slices of bacon fried and chopped fine ; pour the bacon fat on a small piece of roast beef chopped fine, 1 bell pepper chopped fine, 1 small onion chopped fine; cook until thoroughly done and mix with rice. Serve hot. — Mrs. J. B. Teague. PEPPERS STUFFED WITH MACARONI. Chop cooked macaroni into small pieces and moisten with % cup of white sauce to every two cups of macaroni. Fill the pepper shells prepared as directed above and add a tablespoon of grated cheese. Bake in a granite dish or casserole, tightly covered. Place a very little water in the dish and add 1 tablespoon of olive oil or butter. Cook until tender. If kept covered, the peppers will be moist when done. Serve with tomato sauce seasoned with salt and onion. No pepper will be needed. SPAGHETTI. One-half package of spaghetti, 1 can tomatoes, 2 large onions, ^ cup grated pineapple cheese, 1 bowl of any kind of gravy. Let spaghetti boil until tender, fry onions in a little butter, add tomatoes to onions, then add spaghetti and gravy to this, set on back of stove to cook very slowly for % of an hour. Add cheese after you put in dish to serve. — Mrs. A. G. Houston. MACARONI, ITALIAN STYLE. One cup of macaroni broken in 1 inch pieces. Cook in boiling salted water until tender about 20 minutes. Drain in strainer and pour over 1 quart water to prevent pieces from adhering. Melt 2 tablespoonfuls butter, add 2 tablespoonfuls flour; when smooth pour gradually while stirring iy2 cups milk. Bring to the boiling point and add 2-3 cup of grated cheese ; season with salt and paprika and add macaroni. Turn in hot dish and pour over it ^4 cup grated ham ; garnish with parsley. — Miss Mary Perry. —4 CROQUETTES.