ORANGE RICE.--Wash and steam the rice according to directions already given. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice. RICE WITH RAISINS.--Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins, or Zante currents. Serve with cream. RICE WITH PEACHES.--Steam the rice as previously directed, and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish. BROWNED RICE.--Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning. RYE. DESCRIPTION.--Rye is much more largely grown and used in European countries that in America. In appearance it closely resembles wheat, although somewhat darker in color and smaller in size. Bread made from rye constitutes the staple food of the people in many parts of Europe. In nutritive value such bread nearly equals that made from wheat, but it has an acid taste not relished by persons unaccustomed to its use. Rye is found in market deprived of its husk and crushed or rolled, and also in the form of meal and flour. _RECIPES._ ROLLED RYE.--Into three parts water boiling in the inner dish of a double boiler, stir one part rolled rye. Boil rapidly until set, stirring meanwhile, then place in the outer boiler, and cook for three or more hours. RYE MUSH.--Stir a cupful of rye meal to a smooth batter with a cupful of water, then turn it slowly into three cupfuls of water, which should be boiling on the range, in the inner dish of a double boiler. Stir until thickened, then place in the outer boiler, and cook for an hour or longer. MAIZE, OR INDIAN CORN.