The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

bottomed iron kettle with salt and plenty of water (adding more water when necessary) and cook it all day. It may be served with milk, butter or gravy, or with any of the sauces used for macaroni, and may be cooked with tomato and onion the same as pilau, p. 131. RICE “Rice is the most easily digested of all the cereals. The Japanese, famous for their athletic superiority and wonderful endurance, use rice unpolished. The rice of commerce is not only stripped of much of its most desirable qualities, but in order to make it attractive it is coated with glucose and talc to produce the pearly appearance. Persons using such rice should be careful to wash it thoroughly. After once eating unpolished rice, the rice of commerce will never again be accepted. To eat polished rice is like eating shavings instead of real, satisfying substance.”--_Henry S. Clubb, President Vegetarian Society of America, in “Life and Health,” and “The Vegetarian.”_ Wash commercial rice in several waters, scrubbing it thoroughly with the hands, in a colander set in a pan of water, rinsing the colander up and down. Then put it over the fire in cold water, boil for 5 m. and drain, before cooking after any of the methods. To Boil Rice After washing and parboiling rice, throw it into 3 or 4 times its bulk of boiling salted water, stir it over a hot fire until it rolls up in the rapidly boiling water. Let it boil in this way until it swells, then set into the outer boiler or on the back of the stove on a pad until it is perfectly tender. If rice is cooked in a double boiler, use the smaller quantity of water, and the larger if cooked altogether over the fire. Do not stir after it begins to swell. This is practically the Japanese method. Another Japanese way is to soak the rice over night, drain and put to cooking in an equal quantity of boiling water, keeping closely covered all of the time. Chinese Way of Cooking Rice After washing, put