_Rice._——Rice varies very much in quality and in the shape of the grain. Louisiana and Chinese rice are among those that have a firm and large grain keeping its shape well when cooked. Inferior varieties become too soft, and the finished product is pasty and poor in color and flavor. Much is said at present about the harmful effect of the polishing process upon the quality of the rice. An unpolished rice may sometimes be found on the market, brownish in color and with a good flavor. =4. Boiled rice.=——Rice may be cooked in the double boiler by the same method as other cereals, allowing 1 part of rice to 3 of water. The rice should be well washed in cold water. The second stage need not be continued so long, from three quarters of an hour to an hour being sufficient. The flavor is improved by the use of milk in place of half of the water. By this method the nutritive value is much increased. Another method used by the Chinese continues the boiling throughout the whole process. A very large amount of water is used, several quarts for one cup of rice, and when the water is boiling violently the rice is scattered in very slowly. The boiling continues from twenty minutes to half an hour, or until the grains are tender, and then the water is drained off, through a colander. The rice in the colander should then be placed where the remaining moisture will steam off. By this method nutrients are lost, but the grains of the rice stand out distinctly and are light and dry. It is a difficult method for the novice, because its success depends upon the removal of the rice from the water just at the moment it is tender, but not too soft. The grains should be tested in twenty minutes. _Corn products._——Corn being our most abundant grain, it is the cheapest, and we should promote its use. Hominy and samp and Indian meal, when well cooked, are all most palatable. There is a difference between old and new process corn meal, to be noticed in the flavor and in the behavior of the two kinds in cooking. The new process meal now more largely on the market has been deprived of the germ, which contains a large amount of oil, and although the meal does not deteriorate so soon, there is some loss of flavor. Moreover, when the new process meal is used in an old-time recipe, more wetting must be used than the recipe calls for and a larger amount of fat. The old process of grinding between stones is still employed in some localities. Southern and Rhode Island corn meal are ground in this way, and may be found at some groceries. There are also two colors, the yellow and the white, each with a distinctive flavor, and some people who think they dislike corn meal find the white meal agreeable.