To Cook Rice

Wash half a pound of rice through several cold waters; drain, and stand it aside for thirty minutes. Sprinkle it slowly in two quarts of rapidly boiling water; boil continuously for fifteen minutes; drain, pour over a cupful of cold water, toss it with a fork, and stand it in the oven for ten minutes to dry.

Serve in an uncovered dish.

Summer Squash

Cut the squash in eighths; take off the rind and cut each piece into cubes of about one inch. Throw them into boiling, salted water, and cook slowly for thirty minutes until transparent. Drain carefully in a colander, dish, and cover with cream or Hollandaise sauce.

Corn Pudding

Score down the centre of each row of grains of twelve ears of corn, and with a dull knife press out all the pulp. Separate four eggs, beat the yolks; add half a pint of milk; pour this slowly into half a pint of flour; when perfectly smooth strain the mixture into the corn; add a level teaspoonful of salt, a saltspoonful of pepper, and fold in carefully the well-beaten whites. Pour the mixture in a shallow, greased baking-pan, and bake in a moderate oven for thirty minutes. Serve at once.

This is a nice accompaniment to roasted beef.

Stewed Turnips

Pare and cut the turnips into dice. Put them in boiling, unsalted water, and cook below the boiling point, about 180° Fahrenheit, until transparent and white. New turnips require about twenty minutes, old ones forty-five minutes. Drain, turn in a heated dish, and cover with cream sauce.