[Modern cookery, in all its branches

into a dish, and set it for a short time into a gentle oven, or let it steam in a clean saucepan near the fire. It should neither be stirred, except just at first, to prevent its lumping while it is still quite hard, nor touched with either fork or spoon ; the stewpan may be shaken occasionally, should the rice seem to require it, and it should be thrown lightly from the cullender upon the dish. A couple of minutes before it is done, throw in some salt, and from the time of its beginning to boil remove the scum as it rises. Patna rice, £ lb. ; cold water, 2 quarts : boiled slowly, 15 minutes. Salt, 1 large teaspoonful. Obs. — This, of all the modes of boiling rice which we have tried, and they have been very numerous, is indisputably the best. The Carolina rice answers well dressed in the same manner, but requires four or five minutes longer boiling : it should never be served until it is quite tender. One or two minutes, more or less, will sometimes, from the varying quality of the grain, be requisite to render it tender GOOD VEGETABLE MULL AGAT AWN Y. Dissolve in a large stewpan or thick iron saucepan, four ounces of butter, and when it is on the point of browning, throw in four large mild onions sliced, three pounds weight of young vegetable marrow cut in large dice and cleared from the skin and seeds, four large or six moderate -sized cucumbers, pared, split, and emptied likewise of their seeds, and from three to six large acid apples, according to the taste ; shake the pan often, and stew these over a gentle fire until they are tolerably tender ; then strew lightly over and mix well amongst them, three heaped tablespoonsful of mild currie powder, with nearly a third as much of salt, and let the vegetables stew from twenty to thirty minutes longer ; then pour to them gradually sufficient boiling -water (broth or stock if preferred) to just cover them, and when they are reduced almost to a pulp press the whole through a hair-sieve with a wooden spoon, and heat it in a clean stewpan, with as much additional liquid as will make two quarts with that which was first added. Give any flavouring that may be needed, whether of salt, cayenne, or acid, and serve the soup extremely hot. Should any butter appear on the surface, let it be carefully skimmed off, or stir in a small dessertspoonful of arrow-root (smoothly mixed with a little cold broth or water) to absorb it. Kice may be served with this soup at pleasure, but as it is of the consistence of winter peas soup, it scarcely requires any addition. The currie powder may be altogether omitted for variety, and the whole converted into a plain vegetable potage ; or it may be rendered one of high savour, by browning all the vegetables lightly, and adding to them rich brown stock. Tomatas, when in season, may be substituted for the apples, after being divided, and freed from their seeds. Butter, 4 qz. ; vegetable marrow, pared and scooped, 3 lbs,; [chap. I. large mild onions, 4 ; large cucumbers, 4 ; or middling -sized, 6 $ apples, or large tomatas, 3 to 6 ; 30 to 40 minutes. Mild curriepowder, 3 heaped tablespoons ful ; salt, one small tablespoonful • 20 to 32 minutes. Water, broth, or good stock, 2 quarts. CUCUMBER SOUP.