Chop up a small onion and put it in the underside of a small stew-pan and fry the onion to a light-brown color. Now add the dry rice, and stir this up with the onion and butter till the rice is also fried of a nice light-brown color. Chop up a small onion very tremendous, fry it until tender in a little or no butter, however do not let it brown; add a small teaspoonful of blended savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for 2 or three minutes, after which add them to the rice. Rice can also be rendered savoury by the addition of chopped mushrooms, pepper and salt, and a bit butter, and if a tin of mushrooms is used, the liquor in the tin must be added to the boiled rice, but in each case the rice needs to be made to absorb the liquor during which it is boiled.

Rice with Cabbage and Cheese.-Wash some rice and let it soak in some scorching water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stew-pan with some butter, a little bit pepper and salt, and about a quarter of a grated nutmeg. The next day put it in an enamelled stew-pan with a few teaspoonful of salt, and let it simmer gently over the fireplace, what is rice taking care that it does not burn. Toss these about in the butter for ten minutes or a quarter of an hour over the fire, however do not let them turn colour; then add a small amount of water or stock, let it stew until it is tender, and then serve it very hot with some grated cheese sprinkled excessive. Mix it properly collectively, and let the rice dry in the oven until the mixture is capable of being rolled into balls. Eggs can again be added, as well as grated Parmesan cheese. The rice may be boiled in some stock, strongly flavoured with onion and celery, and when cooked sufficiently tender one or two eggs might be beaten up with it, pepper and salt added, and the mixture served with grated cheese.

Flavour with a bit of pepper and salt, and serve the entire very popular. Now combine in some grated cheese and a bit pepper and salt, place the mixture in a pie-dish, and cover the top with grated cheese, and place the pie-dish within the oven and bake till the top is nicely browned, after which serve. Now add two breakfastcupfuls of inventory or water and a pinch of powdered saffron, about adequate to cowl a threepenny-piece; let the rice boil for ten or eleven minutes, move the saucepan to the aspect of the hearth and let it stand for twenty minutes or half an hour till it has absorbed all of the inventory or water. Wash thoroughly, as before, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, bring this to a boil and let it boil for ten minutes, then remove the saucepan to the side of the hearth and let the rice soak and swell for about twenty minutes. Now put the saucepan on the hearth and make the water boil constantly.

Then scoop out the centre and put it again for a short time. When the pudding is turned out the skin of the pudding has the appearance of a honey-comb, and appears extremely pretty. This has a really fairly look. These mixtures are very much improved in look when served in a handsomely made rice border, and as the border is eaten with the vegetables and fruit there is no such thing as a want of financial system within the recipe. The vermicelli browns rapidly, and the croquettes have the looks of little balls covered in brown community. As you’re probably aware, grocers have in their shop-windows small tins with copper labels, on which the word is printed “Macedoine.” This tin incorporates a mixture of reduce-up, cooked vegetables. The proportion typically is, as we have said before, a teacupful of rice to 2 breakfastcupfuls of milk; however as we shall want the rice quite moist on the present occasion, we must enable somewhat extra milk. Put a cloth over the saucepan, after first pouring in, say, a pint of water; push down the cloth, maintaining it tight, so as to make a well, however do not let the cloth attain the water; wash the rice as before, and put on the lid tight.