Wash 1 cup of rice by letting water run through it in a sieve, and put it in a large double boiler, the top of which contains plenty of water at boiling point; add 1 teaspoon of salt, and let it boil, tightly covered, for twenty-five minutes; pour off the water then from the rice, still holding the cover on, and again place it over the boiler, and let the rice steam for another twenty minutes, when it will be found that each grain is separate, as it should be. Use a fork to scrape it lightly into the serving dish. BAKED RICE Let 1/2 cup of rice soak for several hours in 2 cups of warm water. Drain and put in a baking dish, and cover with 3 cups of milk containing 1/2 a teaspoon of salt. Cover the dish, and let bake slowly for an hour or until the milk is absorbed and the separate grains of rice are soft. INDIAN RICE Put 1 tablespoon of butter into a double boiler, and when melted add 1 onion chopped fine, the juice from 1 can of tomatoes, 6 tablespoons of rice, 1 teaspoon of curry powder, some salt and pepper. Cover and let cook together for three quarters of an hour. SPANISH RICE Put 2 tablespoons of butter in a saucepan, and when melted add 1/2 cup of rice, and stir it for fifteen minutes; then add 1 chopped onion, 1 chopped tomato, and 1 clove of garlic, cover with hot water or vegetable stock, and season highly with salt and pepper; stir well, then cover, and let the rice cook slowly for forty minutes. RICE-TOMATO STEW Take 1 cup of cold boiled rice, and put with it in a saucepan 1 teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of drained canned ones), 1 bay leaf, some celery salt, pepper and salt, and stir well together; let cook slowly for ten minutes, taking care that it does not burn; remove the bay leaf, and serve on thick slices of toast. FRIED RICE Press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into two-inch squares, and fry until brown in hot butter. Serve with tomato or curry sauce. ESCALLOPED RICE Butter a baking dish, and sprinkle the bottom with a layer of boiled rice, and cover this with slices of hard-boiled eggs; dot well with butter, sprinkle with salt and pepper, then arrange another layer of rice and egg, etc., alternating thus until the dish is filled. Cover the top with bread crumbs, pour over all 2 tablespoons of melted butter, moisten with 1/2 cup of milk, and bake slowly for twenty minutes. RICE AND CHEESE Butter a baking dish well, and sprinkle a half-inch layer of boiled rice on the bottom; season with salt and pepper, and dot well with butter; then arrange a generous layer of grated cheese, and sprinkle this with English mustard mixed with water, then add another layer of rice, and so continue until the dish is well filled, having the rice on top. Pour over all 1/2 cup of milk, or of the water in which the rice boiled, and let cook slowly in the oven for twenty minutes. BAKED RICE AND TOMATOES