IPT 4.--Rice, carefully cleaned, and well boiled, is good food.
Imperfectly boiled, it is apt to disorder the bowels. And so
unstimulating is it, and so purely nutritious, that they who eat it
exclusively, without salt or curry, or any other condiment, are apt to
become constipated. Potatoes go well with it.

RECEIPT 5.--Chestnuts, well selected, and well boiled, are highly
palatable, greatly nutritious, and easy of digestion. They are best,
however, soon after they are ripe.

RECEIPT 6.--Boiled peas, when ripe, either whole or split, make a
healthy dish. They are best, however, when they have been cooked several
days. When boiled enough, drain them through a sieve, but not very dry.

Some housekeepers soak ripe peas over night, in water in which they have
dissolved a little saleratus. If you boil new or unripe peas, be careful
not to cook them too much.

RECEIPT 7.--Beans, whether ripe or green (unless in bread or pudding),
are not so wholesome as peas. They lead to flatulence, acidity, and
other stomach disorders. And yet, eaten in moderate quantities, when
ripe, they are to the hard, healthy laborer very tolerable food. Eaten
green, they are most palatable, but least healthy.

RECEIPT 8.--Green corn boiled is bad food. Sweet corn, cooked in this
way, is the best.

RECEIPT 9.--Lentils are nutritious, highly so; but I know little about
them practically.

SECTION B.--_Grains, etc., in other forms. They may be baked, parched,
roasted, or torrefied._

RECEIPT 1.--Dry slowly, with a pretty strong heat, till they become so
dry and brittle as to fall readily into powder. Corn is most frequently
prepared in this way for food; but this and several other grains are
often torrefied for coffee. Care should be taken to avoid burning.

RECEIPT 2.--Roasted grains are more wholesome. It is not usual or easy
to roast them properly, however, except the chestnut, as the expanded
air bursts or parches them. By cutting through the skin or shell, this
result may be avoided, as it often is in the case of the chestnut. To
roast well, they should be laid on the hearth or an iron plate, covered
with ashes, and by building a fire slowly, all burning may be prevented.

RECEIPT 3.--Corn and buckwheat are often parched, and they form,
especially the former, a very good food. In South America, and in some
semi-barbarous nations, parched corn is a favorite dish.

RECEIPT 4.--Green corn is often roasted in the ear. It is less
wholesome