gh place it holds in the estimation of mankind.

It may be simply boiled and served as a vegetable, with pepper and
butter, or served with sugar and cream. It is good cooked in milk. Is
baked like macaroni with cheese, and cooked in various ways in
combination with meat or vegetables.

BOILED RICE.

One of the quickest ways of preparing rice is to fill a large kettle
with water, allow it to come to a boil; when bubbling vigorously throw
in two cups of rice and boil hard twenty-five minutes. Empty into a
colander and dash under cold water, which will separate the grains.
Season with pepper and salt, heap lightly on a dish and put a lump of
butter on top.

ROLLED OATS.

None of the breakfast foods which are so much used are so wholesome as a
simple dish of rolled oats or the old-fashioned oatmeal. Served with or
without cream and sugar, these are to be highly recommended to persons
who are compelled to live indoors a great deal, and are generally
relished by those who lead an outdoor life. Although rolled oats is
supposed to be a dish quickly prepared, it is better, like oatmeal, for
being cooked a long time, and baked for two hours, after being boiled a
few minutes, it is very palatable and nutritious.

SOUPS

"La soupe fait le soldat." ("The soup makes the soldier.")

BEAN SOUP.

One pint navy beans, soak over night, cook till they are very tender,
add some celery and little tomato, salt and pepper to taste, cook all
well together. In another saucepan let boil one tablespoonful of butter,
add a chopped onion, fry till it is clear. Mix a tablespoonful of flour
with a cup of the soup and a little butter, cook a moment or two, add to
soup and let all boil ten minutes, add a pinch of red pepper and strain.

BOUILLON.

Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents'
worth chicken gizzards, seven quarts cold water. After reaching boiling
point add one small handful salt; three or four whole peppers, one
carrot, one onion, one celery root, one turnip, one parsley root, one
bay leaf, two or three whole allspice, one-half can tomatoes. Let boil
slowly one day. Strain and skim.

BOUILLON.

Chicken bones, three pounds beef, three quarts water, four whole cloves,
one onion, one carrot, two pounds marrow bones, four peppercorns, a
bouquet of herbs and one bay leaf, three stalks of celery, juice of a
lemon, two tablespoonfuls butter or marrow, one-half cup of sherry, one
turnip.