Boil for 10 minutes, stirring constantly, then cook slowly for three hours longer, preferably over water. Serves six to eight.
Boiled Rice
| 3 qt. boiling water | 1 c. rice | |
| 2 tsp. salt | ||
Pick the rice over carefully and wash thoroughly. Add it to the boiling salted water so gradually that it will not stop boiling. Partly cover and cook for 20 minutes, or until the grains are soft; turn into a colander, and pour cold water through it, drain, dry, and re-heat in a hot oven with door open. Serve hot as a vegetable or as a simple dessert with cream and sugar. Serves six to eight.
Stewed Prunes
| ½ lb. prunes | 1 qt. cold water |
Wash the prunes in two or three waters; then soak them in cold water for several hours. Heat them in the water in which they are soaked and simmer until tender (an hour or more). Serves six to eight.
Stewed Apples
| 10 small apples | ½ c. sugar | |
| ¾ c. water | ||
Cook the sugar and water together until it boils.