Wash a cup of rice in 2 waters, then drop it slowly into 2 qts. of salted boiling water. The water should be at a galloping boil. Do not stir the rice once during the 20 minutes in which it must cook steadily. At the end of that time test a grain to see if it is tender, turn the rice into a colander; shake this hard, that the air may reach all the kernels and set in the oven 5 minutes before dishing. Each grain should stand separate from the rest. This is the South Carolinian way of cooking rice, and the only right way. - Mrs. Jane Evers, Winnetka, Ill.

Rice Jelly

Mix enough water with a tablespoon of rice flour to make a thin paste, and then add 1 coffee cup of boiling water. Sweeten to taste, and boil until the rice is transparent. If it is made for a child or invalid suffering from intestinal trouble, (boil with it a stick of cinnamon; if for a fever patient add, when done, several drops of lemon juice. Wet a mould with cold water, pour in the jelly and when cold serve with milk and sugar. - Mrs.

Waldon Emmery, Glencoe, Ill.