American rice for all its preparations is decidedly preferable, the grain being much the largest and most nutritious. In boiling, use two measures of water to one of rice, and let them boil until the water is entirely evaporated. Cover tightly; set aside, and let steam until every grain is separated. When ready to serve, use a fork in removing the rice from the cooking utensil.
[The foregoing recipe was given me by a lady of South Carolina, of great experience in the preparation of this staple cereal product of the Southern Atlantic seaboard.]
Stewed Okra.
Cut into pieces one quart of okra, and put to boil in one cup of water; add a little onion and some tomatoes; salt and pepper to taste; and when all is boiled tender, add a good lump of butter, worked in with a spoonful of flour, and let stew five minutes, stirring frequently.
Bread, Cakes, Pies, Puddings and Pastry.
SOLID AND LIQUID SAUCES.
Quick Bread.
Mix 2 teaspoonfuls baking powder with quart of flour, adding 1 teaspoonful salt and sufficient milk or water to make a soft dough, and bake at once in a hot oven. If eaten hot, break; use a hot knife in cutting.