Large quantities of rice flour, rice meal, etc., are also imported for both commer cial and edible purposes from Europe, occasionally to twice the quantity of imported whole rice. Germany, England and Holland are the principal sources. In purchasing ground rice, avoid the dead, chalky-white kind—the brighter, less white product is superior.
Grocers in the South need no advice on the rice question, for they sell a lot of it— even moderate-sized stores carry large stocks of various grades and feature it just as any other leading article—but it will pay grocers in the North to give much more attention to it than they have in the past.
It is easily carried and can be made to pay good profit.
Rice should never be stored in a damp place—nor the bags on a stone floor—as either procedure will cause it to deteriorate in appearance. That sold in packages or cotton "pockets" or bags is, for sanitary reasons, generally preferable to the product sold in bulk.
The housewife who will direct part of her attention to the many possibilities in cooking rice, will be rewarded by an improvement of her table at a decreased expense.
There is practically no limit to the ways in hich it can be used—separately or with other articles.
In boiling rice, see that the water is boiling hard before the rice is added; then, as the addi tion of the rice will stop the boiling, stir until the boiling point is again reached. After that, do not stir at all but see that the fire keeps the water boiling and add boiling water if too much evaporates. The action of the boiling water will prevent the rice from burning, but it will not break the grains as stirring does. The result of the observance of these simple directions will be rice that is thoroughly cooked yet which has every grain clean and separate.