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Chop up a small onion and put it in the underside of a small stew-pan and fry the onion to a gentle-brown colour. 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 colour. Chop up a small onion very fantastic, fry it until tender in a very little butter, but 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, and then add them to the rice. Rice may 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 ought to be added to the boiled rice, but in each case the rice ought to be made to absorb the liquor by which it is boiled.

Rice with Cabbage and Cheese.-Wash some rice and let it soak in some hot 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, just a little pepper and salt, and about a quarter of a grated nutmeg. The next day put it in an enamelled stew-pan with about a teaspoonful of salt, and let it simmer gently over the hearth, what is rice taking care that it doesn't burn. Toss these about in the butter for ten minutes or a quarter of an hour over the fire, however do not let them flip colour; then add a small quantity of water or stock, let it stew until it's tender, and then serve it very hot with some grated cheese sprinkled over the top. Mix it effectively together, and let the rice dry within the oven till the mixture is capable of being rolled into balls. Eggs can once more be added, in addition to grated Parmesan cheese. The rice could be boiled in some stock, strongly flavoured with onion and celery, and when cooked sufficiently tender one or two eggs could be crushed up with it, pepper and salt added, and the mixture served with grated cheese.

Flavour with somewhat pepper and salt, and serve the entire very hot. Now mix in some grated cheese and a bit pepper and salt, place the mixture in a pie-dish, and canopy the highest with grated cheese, and place the pie-dish in the oven and bake until the top is properly 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, transfer the saucepan to the facet of the fire and let it stand for twenty minutes or half an hour until it has absorbed all the stock or water. Wash thoroughly, as earlier than, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, carry this to a boil and let it boil for ten minutes, then take away the saucepan to the facet of the fire and let the rice soak and swell for about twenty minutes. Now put the saucepan on the hearth and make the water boil continuously.

Then scoop out the centre and put it back for a short while. When the pudding is turned out the skin of the pudding has the looks of a honey-comb, and looks extraordinarily fairly. This has a very pretty appearance. These mixtures are very much improved in appearance when served in a handsomely made rice border, and as the border is eaten with the vegetables and fruit there isn't any want of economy in the recipe. The vermicelli browns quickly, and the croquettes have the appearance of little balls covered in brown network. As you're probably conscious, grocers have in their shop-home windows small tins with copper labels, on which the phrase is printed "Macedoine." This tin incorporates a mixture of reduce-up, cooked vegetables. The proportion generally is, as we have now stated before, a teacupful of rice to 2 breakfastcupfuls of milk; however as we shall want the rice somewhat moist on the current occasion, we should enable slightly extra milk. Put a cloth over the saucepan, after first pouring in, say, a pint of water; push down the cloth, conserving it tight, so as to make a properly, but do not let the cloth reach the water; wash the rice as earlier than, and placed on the lid tight.