Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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RICE, BOILED, PLAIN (Soyer's recipe)

Put two quarts of water into a stewpan, with a tea-spoonful of salt; when boiling, add to it half a pound of rice well washed; boil for ten minutes, or till each grain becomes rather soft; drain it into a colander, slightly grease the pot with butter, and put the rice back into it; let it swell slowly for about twenty minutes near the fire, or in a slow oven. Each grain will then swell up, and be well separated; it is then ready for use.

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