Buckeye cookery

stewing with a little butter and savory herbs.—Mrs. W. A. Croffut. How to Boil Rice. Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinsed several times in cold water till white. Put one tea-cupful in a tin pan or porcelain kettle, add one quart boiling water; boil fifteen minutes, not stirring, but taking care that it does not burn; add one tea-spoon salt, pour into | ‘a dish and send to table, placing a lump of butter in the center. Cooked thus the kernels remain whole. es 3 To boil rice in milk, put a pint rice into nearly two quarts of cold milk an hour before dinner, add two tea-spoons salt, boil very slowly and stir often; cook on back part of stove or range so as to avoid burning, and take it up into a mold or bowl wet in cold water a short time before serving. Or, after cooking, drain carefully, stir in two well-beaten eggs, one table-spoon grated cheese, half a table-spoon butter, half a tea-spoon salt; bake a few minutes in shallow pans. Some soak rice an hour or two before cooking. SouTHERN Rice. After thoroughly washing and rubbing the rice, put it in salted water enough to cover it twice over, in a custard-kettle, or tin pail set in a kettle of boiling water; cover the whole closely for fifteen — or twenty minutes, until the grains of rice are full and plump but not “‘mushy;” drain off all the water possible, and replace rice in the kettle, allowing it to cook for half an hour longer, when it is ready to serve. The grains should be full and soft, and each one retain its form perfectly. During the last half hour it should be occasionally stirred lightly with a fork, and it is improved by stand- . . at é ing on the back of the stove a few minutes before serving.—Mrs. P. T. Morey, Charleston, S. C. SALSIFY OR VEGETABLE OYSTERS. Wash thoroughly, scrape off skin with a knife, cut across im rather thin slices, stew until tender in water enough to cover them, Se | VEGETABLES. fi “ i oath a, piece of salt codfish for seasoning. Betre sending to table, - remove codfish, thicken with flour and butter rubbed together, toast slices of bread, put in dish, and then add the vegetable oyster. ‘Chis method gives the flavor of oysters to the vegetable, and adds much to its delicacy. Or, after stewing until tender in clear water, mash, season with pepper and salt, and serve.—WMrs. Gov. J. J. Bagley, Michigan. SALSIFY OR VEGETABLE OYSTERS. Parboil after scraping off the outside, cut in slices, dip it intoa beaten egg and fine bread-crumbs, and fry in lard. Or, slice cross- wise five or six good-sized plants, cook till tender in water enough. to cover, then adda pint or more of rich milk mixed with one table-spoon flour, season with butter, pepper and salt, let boil up and pour over slices of toasted bread; or add three pints milk, or half milk and water, season and serve with crackers like oyster soup. CYMLINGS OR SUMMER SQUASH. These are better when young and tender, which may be known by pressing the nail through the skin; do not peel or take out seeds, but boil whole, or cut across in thick slices; boil in as little water as possible for one-half or three-quarters of an hour, drain well, mash and set on back part of stove or range to dry out for ten or fifteen minutes, stirring occasionally ; then season with butter, pepper, salt and a little. cream. If old, peel, cut up, take out seeds, boil and season as above. WINTER SQUASH. Cut up, take out inside, pare the pieces and stew in as little water as possible, cook an hour, mash in kettle, and if watery, let stand on the fire a few moments, stirring until dry; season with good cream, salt and pepper; be careful that it does not burn. ‘Winter squashes are also cooked by cutting in pieces without paring,