RICE.--JAPANESE METHOD. Only enough water is poured on the rice to prevent burning. Cover tightly and set over a moderate fire until nearly done. Remove cover to allow moisture to escape. The rice turns out a mass of snow-white separate kernels, each burst open like a mealy potato.--_Hygienic Cookery._ It is far less trouble to cover the dish tightly and cook it in a steamer. BREAD. Bread is the representative of human food, because wheat, of which it is made, embraces all the elements of nutrition necessary to build up and sustain every part of the system, keeping it in good working condition and preserving it unimpaired to ripe old age. It is the only single article of food upon which man can live after he is weaned, without danger of impoverishing his system. Bread to serve the best purposes of nutrition should contain all the elements of the grain. White bread that holds a popular place as an article of diet, is greatly deficient in the nitrates or muscle-feeding elements. The gluten of the grain, in which these are found, is removed in the bran. Besides, fermentation of flour is at the expense of the gluten. Consequently to obtain bread that contains all the elements of nutrition in the right proportion, it must be made from the popular graham or Lockport entire wheat flour, and not raised with yeast or chemicals. If raised with yeast, the less number of times it is mixed the better. The most popular unleavened breads are gems, muffins and rolls. GRAHAM GEMS. Take three cups of entire wheat flour or graham made from white wheat, two cups of cold water, half cup of milk. A little more wetting may be needed for graham. Omit salt. Heat gem pans very hot on the top of the stove, fill them even full with the batter, place on the grate of a very hot oven. Let them remain ten minutes, then bake thirty minutes on the bottom of the oven. The “acorn” gem pans are essential. These are small, round, deep iron pans. Notice, three things are necessary for good gems: The _best white wheat_ flour, _very hot_ pans and oven, and the “acorn” gem pans. No beating is required. These conditions observed, the gems will be as light as sponge cake. They can be eaten warm or cold, but are best heated over in a quick oven. They make excellent toast and pudding. I was many years in learning to make good gems without yeast or soda. This receipt never fails, even with a “green” cook. GRAHAM MUFFINS. Take one pint of new milk, one pint graham or entire wheat flour. Stir together and add one beaten egg. Can be baked in any kind of gem pans or muffin rings. Salt must not be used with any bread that is made light with egg. UNLEAVENED BREAD. Mix entire wheat flour with ice cold water, to a stiff dough; knead for four or five minutes; cut in small pieces and roll into cakes size of clothes-pins. Bake on wire pan or toaster in hot oven, leaving room to rise. Very light and sweet. An addition of raisins and hickory nut meats is much enjoyed.--_Mrs. Purdy._