The Birmingham age-herald., 1914-04-26

I agrestly neglected dish in ma ny
 American families. where Its use
 would reduce meat bills and keen the doctor from the door,
 This statement I read few days ago in an article on cookery and dietetics My attention was attracted to 1t the more quickly because the statement is one which l myself have made many times.
 The paper further stated: Rice is one of the most valuable and nutritious foods and one of the cheapest. It can be com bined to advantage with all meat dishes and for large families where there are chil- orenits economy cannot be eoverestimated.
 If only I could make American house. wives believe this! I have preached the merits of rice. in season and out of season, for more years than I care to number; and l wish could feel that the result of my missionary labors in this line is even re- motely in proportion to my zeal.
 One reason for the failure of the averaea housekeeper to like rice, and to endeayor 10 Introduce it on a familiar footing in her household, is, I believe, the infrequency With which 1t is properly cooked I cannot blame any one who turns away in distaste from the grayish paste which is all many persons know of rice All my faith in ,ts wholesome and nutritious qualities could not move me to consider 1t anything put penance to eat such a compound AS I have met on many tables where rice is served and eaten with no apparent under standing that 1t may be light snow wbits dry, delicious.
 wish that some of you housekeepers "ho snare the popular indifference to rice would for once give 1t a fair trial, Lav aside prejudice and former notions of hou rice ought to be cooked and try a few of my ways Of preparing it for eating. Ifyou don't like it after that, can say no mora But believe you will like it. and will coll me blessed for having aroused you to the possibilities of rice as vegetable. eitbar oooheo plain or with appetizing accompanl- ihehes' or as one of those combinations "i'h meat 10 which reference has been inaoe by the authority quoted at the he ginning of this talk.
 BOILED RICE.
 wash cup of rice thoroughly. nutti,. IL Into colander and pouring cold water through 1t two or three times. If YOU can set It under the faucet and let the water run on 1t, turning and tossing it in the stream, so much the better. Pick out haro and discolored grains and throw them aside. ''''
 Have the water to cook the rice bo,,i,. on Inc fire. Don't be stingy with it. either put use large pot and have at lea st two quarts of water for your cup of rice. The DOH should be hard gallop, not a gentle simmer Turn your washed and drained rice into this, move the kettle to the hottes st part of the fire, where 1t will recover as quickly as possible the heat of which 1t wa & deprived by the entrance of the cold rice and keep it at this same hard boil for f1f- teen or twenty minutes.
 Don't stir the rice with a spoon. Shake the saucepan every now and then, or if you are afraid the rice may stick use A fork to agitate the grains in the bottom or about the edge. At the end of a quarter hour take out a few of the crumbs and pinch them between your thumb and finger. If they are still hard, continue the boil a few minutes longer. but not enough to let