When the rice is tender turn
on to a sieve and drain; then put in a dish and place in the oven, to
dry off, with oven door open, when the grains should be whole, flaky,
white and tempting, not the soggy, unappetizing mass one often sees.
Serve rice with cream and sugar. Some prefer brown sugar and others
like crushed maple sugar with it. Or rice may be eaten as a vegetable
with salt and butter. Rice is inexpensive, nutritious and one of the
most easily digested cereals, and if rightly cooked, an appetizing
looking food. It is a wonder the economical housewife does not serve
it oftener on her table in some of the numerous ways it may be
prepared. As an ingredient of soup, as a vegetable, or a pudding,
croquettes, etc., the wise housekeeper will cook double the amount of
rice needed and stand half aside until the day following, when may be
quickly prepared rice croquettes, cheese balls, etc. On the day
following that on which rice has been served, any cold boiled rice
remaining may be placed in a small bake dish with an equal quantity of
milk, a little sugar and flavoring, baked a short time in oven and
served with a cup of stewed, seeded raisins which have slowly steamed,
covered with cold water, on the back of the range, until soft and
plump.

CORN MEAL MUSH

Place on the range a cook-pot containing 9 cups of boiling water (good
measure). Sift in slowly 2 cups of yellow granulated corn meal,
stirring constantly while adding the meal, until the mixture is smooth
and free from lumps. Add 1-1/4 level teaspoonfuls of salt and 1/4
teaspoonful of sugar, and cook a short time, stirring constantly, then
stand where the mush will simmer, or cook slowly for four or five
hours.

Serve hot, as a porridge, adding 1/2 teaspoonful of butter to each
individual bowl of hot mush and serve with it cold milk or cream.
Should a portion of the mush remain after the meal, turn it at once,
while still hot, in an oblong pan several inches in depth, stand until
quite cold. Cut in half-inch slices, sift flour over each slice and
fry a golden brown in a couple tablespoonfuls of sweet drippings and
butter. Or dip slices of mush in egg and bread crumbs and fry brown in
the same manner. Some there are who like maple syrup or molasses
served with fried mush.

This proportion of corn meal and water will make porridge of the
proper consistency and it will be just right to be sliced for frying
when cold. Long, slow cooking makes corn meal much mo