Should be soaked over night, and then well boiled.
Rice.
A cupful of rice is thrown with a pinch of salt into enough boiling water to cover it well, and boiled for fifteen minutes. It must be soft, but the grains should be separate. The water is poured off, and it is dished up hot.
Gravy.
White gravy is made as already directed for fish. For brown gravy, a little flour is heated in a frying-pan, and stirred till it is brown. It can be kept in a bottle, and is added in small quantities to thicken the juice of meat or soups.
Tough Meat.
Scalding vinegar may be poured over tough meat, which is left to stand over night; next day the meat is to be cut into small pieces and stewed with seasoning, and a few slices of potatoe and carrot.
Vegetables.
Must be placed in boiling water with a pinch of salt, and are done when they sink; they must be taken up immediately.