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To Wash and Boil Rice

Wash in several waters, rubbing gently between the fingers; drain, drop it into boiling water only sufficient to cook it by the time the water is boiled off, and so when done each grain will preserve its shape. This is the Chinese method.

VI. Stewing.

STEWING is the basis of all made dishes, and a most economical and savory manner of cooking. Its perfection depends upon the slowness with which it is done. A stew should never boil, nor even simmer. Two hundred degrees is the greatest heat admissible; 190 degrees is hot enough. Hence it is most safely performed by placing the stew-pan in another vessel of water-a Bain-marie. Stews should never be greasy nor very highly seasoned. The pot lid should be kept close, and an occasional shaking of the contents will save stirring.