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Classic
Cook Books
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page 57
To Boil Rice.
Pick a pint of rice, wash it clean--put it in three pints of boiling water: it
should boil fast, and by the time the water evaporates, the rice will be
sufficiently cooked; set it where it will keep hot, until you are ready to dish
it.
To Keep Vegetables in Winter.
Beets, parsnips, carrots and salsify should be dug up before the frost is
severe; those wanted for use in the winter should be put in barrels, and covered
with sand; what you do not want till spring should be buried in the garden, with
sods on the top. Celery may be dug in November, and set in a large box covered
with sand, in the cellar, with the roots down; it will keep till the frost is
out of the ground. Or it may be left in the ground all winter, and dug as you
want it for use.
BREAD.
As bread is the most important article of food, great care is necessary in
making it, and much judgment, as the weather changes so often.
In warm weather, the rising should be mixed with water nearly cold; if there
should be a spell of damp weather in the summer, have it slightly warm and set
it to rise on a table in the kitchen.
In winter it should be mixed with warm water, and left on the warm hearth all
night. If the yeast is fresh, a small quantity will do; if several weeks old,
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