1 cup rice
4¹⁄₂ cups highly seasoned stock
2 tablespoons butter
Look over and wash rice as directed in the previous recipes, bring it to
a boil in the stock, with the butter, and cook it in a hay-box for one
hour, standing the pail or pan that contains it in a larger pail of
water, unless more than one cupful of rice is being cooked and the
cooker-pail would be at least two-thirds full. Serve with a border of
salted peanuts. The rice should be moist but not sticky when cooked.
Serves eight or ten persons.