After washing, put rice over the fire in double its bulk of cold water, let it boil up well, carefully lift cover to see if water is all absorbed; if not, drain, sprinkle salt over if desired (the Chinaman does not use it), return to fire closely covered and watch, listening until a faint crackling of parching grains at the bottom is heard; then remove to the back of the range where the rice will just steam-"steam fragrant." When ready to serve, carefully stir the grain with a wooden skewer or some small round stick, when the snowy mass should crumble apart into indistinct kernels. "Try the Chinaman's way and be convinced that plain boiled rice is a palatable, substantial food."-Adapted from Mrs. J. N. Anderson, Canton, Chiina, in "Life and Health. '