1 cup of rice.
2 cups of boiling water.
1 teaspoonful of salt.

Pick the rice over, taking out all the bits of brown husk; fill
the outside of the double boiler with hot water, and put in the
rice, salt, and water, and cook forty minutes, but do not stir it.
Then take off the cover from the boiler, and very gently, without
stirring, turn over the rice with a fork; put the dish in the oven
without the cover, and let it stand and dry for ten minutes. Then
turn it from the boiler into a hot dish, and cover. Have cream
to eat on it. If any rice is left over from breakfast, use it the
next morning as--


Fried Rice

Press it into a pan, just as you did the mush, and let it stand
overnight; the next morning slice it, dip it in flour, and fry,
either in the pan or in the deep fat in the kettle, just as you
did the mush.


Farina Croquettes

When farina has been left from breakfast, take it while still warm
and beat into a pint of it the beaten yolks of two eggs. Let it
then get cold, and at luncheon-time make it into round balls;
dip each one first into the beaten yolk of an egg mixed with a
tablespoonful of cold water, and then into smooth, sifted bread-crumbs;