The new Annie Dennis cook book

Pick and wash through three waters, one pint of rice; add one teaspoonful of salt. Then place in a boiler with three pints of water. Bring slowly to a boil, then simmer gently until a grain taken between the fingers yields to the slightest pressure. The large supply of water is the secret of successfully cooking rice, keeping the grains distinct. When done enough drain through a colander, shake gently before a hot fire until dry. Then serve in a hot, covered dish. Rice with Tomatoes Place a cupful of well washed rice in two cupfuls of boiling water, in a double boiler, and add a teaspoonful of salt and a saltspoonful of pepper. When the rice is done pour in a scanty pint of hot cooked and strained tomatoes that have been well seasoned with salt, pepper, butter, and if liked, a little sugar. Stir the tomatoes and rice well together, arrange as a garnish around roast beef. Choice Method of Boiling Rice Wash well in cold water; drain and throw into boiling water. When pulp, remove from the water with ladle; place in a clean vessel, and set near the fire, where it will keep hot, but not cook. Let it remain so for fifteen minutes, or until it becomes white and dry, but not hard. Baked Rice Take cold rice, moisten with sweet milk, beat in three eggs to one quart of rice and milk; after they are mixed, season with salt and bake. Serve hot. Steamed Rice Pick and wash in three waters one pint of rice; place in a steamer over a pot of boiling water; cover closely and let it remain until a grain will easily mash between the fingers. Salt and serve hot. Each grain will stand to itself. Rice Fritters Take a teacupful of cold rice, add one teaspoonful of melted butter, one of sugar and one-half of salt; add this to one well beaten egg and sufficient milk to make a stiif paste. When well mixed, shape into cakes, dip into beaten egg; then in cracker or bread crumbs, and fry in boiling lard. Turn carefully and when done on both sides place on brown paper to absorb all grease ; then serve hot. Omit sugar if desired. Rice Bread Mix with one cup of cold rice, three well beaten eggs, and one and a half cups of sweet milk, salt and white pepper to taste, and one teaspoonful of butter. Pour into a baking dish or pan and bake until a light brown. Add teaspoonful of baking powder if preferred. Serve at once. TURNIPS Turnip Salad If very young, wash well ; place in a vessel of salted water and let boil until very tender. At the same time have another vessel of water with a piece of bacon sufficient to season the salad, boiling. When the salad is tender, take from the salted water and place in the vessel with the meat and let boil until well seasoned, and then serve. Boiling it first in the salt water takes out the bitter taste that ■so many dislike. If the salad is large enough to have large stems in the leaves, remove the stems with a sharp knife, and cook only the leaf part. To Cook Turnips