and O. Company. Of course this method of boiling rice was somewhat
wasteful.

By far the most economical method of boiling rice is as follows; and we
would recommend it to all who are in the habit of practising economy on the
grounds of either duty or necessity. Wash thoroughly, as before, a
teacupful of rice and put it in a small stew-pan or saucepan with two
breakfastcupfuls of water, bring this to a boil and let it boil for ten
minutes, then remove the saucepan to the side of the fire and let the rice
soak and swell for about twenty minutes. After a little time, you can put
a cloth on the top of the saucepan to absorb the steam, similar to the way
you treat potatoes after having strained off the water.

In boiling rice we must remember that there are two ways in which rice is
served. One is as a meal in itself, the other as an accompaniment to some
other kind of food. It will be found in Italy and Turkey and in the East
generally, where rice forms, so to speak, the staff of life, that it is not
cooked so soft and tender as it is in England, where it is generally served
with something else. In fact, each grain of rice may be said to resemble
an Irish potato, inasmuch as it has a heart in it. In Ireland potatoes, as
a rule, are not cooked so much as they are in most parts of England.
Probably the reason of this is, in most cases, that experience has taught
people that there is more stay in rice and potatoes when served in a state
that English people would call "under-done." There is no doubt that the
waste throughout the length and breadth of this prosperous land through
over-cooking is something appalling.

Another very good method of boiling rice is the American style. Take a
good-sized stew-pan or saucepan that has a tight-fitting lid. Put a cloth
over the saucepan, after first pouring in, say, a pint of water; push down
the cloth, keeping it tight, so as to make a well, but do not let the cloth
reach the water; wash the rice as before, and put on the lid tight. Of
course, w