dry thoroughly. Make the sauce as directed, and, as soon as the rice is thoroughly cooked and dry, add it to the rice, and season with salt and pepper. Turn it into a shallow baking-dish, or several coquille moulds, sprinkle the top thickly with grated cheese, add a few small pieces of butter, bake in a quick oven until nicely browned, and serve.
Time.—To cook and dry the rice, about 1¼ hours. Average Cost, 10d. Sufficient for 3 or 4 persons.
3121.—RICE CROUSTADES.
Ingredients.—8 ozs. of rice, 1 oz. of butter, 1 quart of water (milk or stock may be substituted), salt and pepper, eggs, breadcrumbs, frying-fat.
Method.—Pick and wash the rice, put it into a stewpan with the cold water, add the butter and a seasoning of salt and pepper, and cook gently until tender, adding more water if necessary, but the preparation must be rather dry. Spread it on a tin or dish, making it not less than 1½ inches in thickness, and, when cold, stamp out into rounds 2 inches in diameter. Coat them with egg and breadcrumbs, fry in hot fat until nicely browned, and drain well. When cool, remove the centre from the top of each croustade by means of a 1¼-inch cutter, and scoop out the greater part of the inside. Egg and crumb them and fry in hot oil or butter. Fill the croustades with mushrooms or minced tomatoes, cauliflower, peas or any other kind of suitable vegetable.
Time.—To cook the rice, from 1 to 1¼ hours. Average Cost, 6d. Sufficient for 4 or 5 croustades.
3122.—RICE CUTLETS.
Ingredients.—4 tablespoonfuls of rice, 1 tablespoonful of finely-chopped onion, 1 bay-leaf, ½ a teaspoonful of finely-powdered mixed herbs, 1 oz. of butter, 3 eggs, breadcrumbs, salt and pepper, 1 quart of milk, or equal parts of milk and vegetable stock, oil or butter for frying.
Method.—Pick, wash and drain the rice, place it in a stewpan with the onion, bay-leaf, herbs, a little salt and pepper, and simmer until the milk is absorbed and the rice tender. When ready, stir in the butter and 2 eggs, cook and stir the mixture by the side of the fire for 4 or 5 minutes, then turn on to a plate. Before it is quite cold form into cutlets, coat with egg and breadcrumbs, and fry in butter or oil until nicely browned.
Time.—2½ hours. Average Cost, 9d. Sufficient for 4 or 5 persons.
3123.—RISOTTO.
Ingredients.—1 teacupful (about 4 ozs.) of Carolina rice, 2 tablespoonfuls of grated Parmesan cheese, 1 small onion finely chopped, 1 pint of vegetable stock or water, salt and pepper, 2 ozs. of butter.
