New-York tribune., 1891-12-27

is made.
The cooking OF rice is yexed question. Various
and many have been the utensils invented TO assist
in this culinary process. Almost every one admts
that rice should be served in distinct grains, each one
swollen out and full and crumblng at the touch OF lhe
fork as perfectly cooked potato falls into mealy
MSS To secure a perfect result in cooking rice, the
best Of rice is necessary. great deal OF the rice
sold the groceries has not been properly dried ana
will boil into partly glutnous mass under any teat
ment is said that rice should be dried Tor at least
six months before is sold. 1t is necessary, there
fore to purchase your rice from a thoroughly trust
worthy grocer One of the secrets OF success In COOK
ing IL is in using an abundance Of water. Pour at
least three pins Of boiling hot water over cup OF rice
Add a teaspoonful OF salt. The rice should be thor
oughly washed till looks clear and bright, before the
boiling water is poured over 1t. 1t should be bohed
rather rapidly in this boiling water Tor twenty min
utes being stirred occasionally with fork to pre-
vent its burning At the end OF this time all the
water should be drained of. it should be thoroughly
shaken and should be turned into dralner to allow
any remaining moisture TO drip from It, coarse
dish,towe should be thrown over it during this pro
cess to keep it warm and to assist In The s'eamhg'
When the rice is tured out in a vegetable dish the
grains should be properly swollen somewhat dry, aud
each distinct II IL is too mucagnous. 1t is probable
that the rice too green II rice Is to be served IN
mould il will require little more cooking, and the
grains cannot be kept as distinct. All the French
rice mouds are formed OF fued pieces of tin running
in variety of directions and forming, as whole, an
obong plain mould OF rice in one OF these
forms, surro11ded by golden custard sauce and
served with a crimson jelly makes a simple but de-
ucous dessert For such purpose the rice should be
cooked for ten or fifteen minutes In milk, after 1t has
heen Thoroughly boiled. 1t should be cooked in
donbIeb boiler to prevent its burning. few raisns
NAV be added with the milk such simple desserts as
this are very much in favor in French families.
uould of rice served with preserved pears, or with
preserved lines, makes an excellent dessert Inc
nreseryed fruit is piled on top OF the rice and the
syrup of the fruit, heated hot and favored with
glass Of wine is poured over the whole. In such a
CAGE as this the rice should be served hot
A correspondent writes US concerning the English
fashion OF eating English mullins: 81 wonder how
many reope who eat mullins know how 10 serve them
Tbara are a great many sold and In most cases the
demand exceeds the supply. have lived at several
~ the best hotels in New-York and other clues, ana
at none OF them have English mufhns been served as
,hey should te. AT one OF the hotels tried TO have
one cooked INV way and told the waiter how to have
n done but II came TO me served PAmercane-that
IS cut through the centre. toasted on the Inner SIDE
and buttered which is not the way English people
cook them. This Is their way Cut The mumn all
round 10 the depth OF about half an Inch toast SLOWLY
on both sides over clear fire until II is nicely Drowned
mot burned) and thoroughly heated through. Then
divide 1t by pulling it open; now Dutter H. put IL
topether again. cut II in two and serve while hot and
von have An English muffin cooked In the English way
rha style of decoration now most in vogue in
.,,ast,ies emtroderies and even wallpapers Is the
I'm Barrl. THIS Is TO be distinguished from the pure
IonIs ouinze or Pompadour style OF decoration In
The ,tter clusters OF natural flowers are largely used
In Du Barn styles, however, French Renaissance
natterns ornameDted with festoons OF CONVENTIONAL
sr.rs and much scrollwork are used. silvery blue,
,e.rl r,,y, pale yellow and above all the rose tints
lnown In sevrcs porcelains Ms Du Barn pink are
urominept oolors This ascoraton may be ya2 ~