mixed with the chit of the grain. The broken rice, well dried,
is sometimes ground into flour of different degrees of fineness. The
small rice is much sweeter and somewhat superior in point of nutritive
value to the large or head rice usually met with in commerce.

Rice is characterized by a large percentage of starch, and is so
deficient in other food elements that if used alone, unless consumed in
very large quantities, it will not furnish the requisite amount of
nitrogenous material necessary for a perfect health food. For this
reason, it is necessary to supplement its use with some other food
containing an excess of nitrogenous elements, as peas, beans, milk, etc.
Associated with other articles rich in albuminous elements, rice is
exceedingly valuable, and one of the most easily digested foods. Boiled
or steamed rice requires but a little over one hour for digestion.

PREPARATION AND COOKING.--Rice needs to be thoroughly washed to
remove the earthy taste it is so apt to have. A good way to do this is
to put it into a colander, in a deep pan of water. Rub the rice well
with the hands, lifting the colander in and out the water, and changing
the water until it is clear; then drain. In this way the grit is
deposited in the water, and the rice left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in much
water, it loses a portion of its already small percentage of nitrogenous
elements. It requires much less time for cooking than any of the other
grains. Like all the dried grains and seeds, rice swells in cooking to
several times its original bulk. When cooked, each grain of rice should
be separate and distinct, yet perfectly tender.

RECIPES.

STEAMED RICE.--Soak a cup of rice in one and a fourth cups of water
for an hour, then add a cup of milk, turn into an earthen dish suitable
for serving it from at table, and place in a steam-cooker or a covered
steamer over a kettle of boiling water, and steam for an hour. It should
be stirred with a fork occasionally, for the first ten or fifteen
minutes.

BOILED RICE (Japanese method).--Thoroughly cleanse the rice by
washing in several waters, and soak it overnight. In the morning, drain
it, and put to cook in an equal quantity of boiling water, that is, a
pint of water for a pint of rice. For cooking, a stewpan with tightly
fitting cover should be used. Heat the water to boiling, then add the
rice, and after stirring, put on the cover, whi