Cookery for every household

Make the same rice mixture as in last recipe, cooking the rice in the stock until thick and pulpy. Add the beaten egg, and cook again for a minute or two, stirring all the time. Then spread the mixture on a greased plate and let it cool. When firm to the touch, divide it into pieces about the size of a hen’s egg, and roll these into balls, using a little flour. Now egg and bread-crumb these balls, and flatten them slightly to make them stand. Make an incision on the top of each with a small round cutter in order to form a lid, and fry them in boiling fat to a golden brown colour. Drain well, remove the little lids, and hollow out the centre with a tea-spoon. These rice croustades or cases may be filled with any savoury mince or ragout, when they will make a nice entree or luncheon dish A little grated cheese may be added to the rice mixture if wished. Croustades of semolina could be made in the same way. 1602. Border of Rice with Green Peas Cooked green peas. I A rice border. Brown or tomato sauce. I Make a rice border as directed above, and have ready a large cupful of cooked green peas, or tinned peas may be used. Make the peas thoroughly hot in enough brown or tomato sauce to moisten them, turn out the rice border, and serve the peas in the centre and round. 1603. Croustades ol Rice with Cheese 2 eggs. 2 table-sps. milk or cream. $ oz. butter. 2 tab'e-sps. grated cheese. Seasoning. Rice croustades. Make 6 or 7 rice croustades as directed in Recipe 1601, and, when they are cooked and ready, prepare the egg mixture for filling them. Beat the eggs until light and frothy, adding to them the milk or cream. Melt the butter in a small saucepan or frying pan, pour in the eggs, and stir quickly until they are just beginning to thicken, then add the cheese and seasoning, and cook a minute longer, until of a thick creamy consistency. Fill the rice cases with this mixture, put on the covers, and servo very hot garnished with a little parsley. 1604. Rice Timbales \ lb. rice. I Seasoning. 1 oz. butter. 1 pt. milk or broth. | 2 yolks of eggs. Wash the rice, put it into a double cooker with the milk or broth, the butter and seasoning. Cook until the rice is perfectly soft and all the liquid absorbed. Then remove the saucepan from the fire and stir in the yolks of eggs. Have ready some small greased timbale or dariole moulds, fill them with the rice mixture, place them in a tin with hot water to reach half-way up, and bake them in the oven about 12 minutes, or until firm to the touch. Then unmould and serve the timbales by themselves, or as a garnish for meat dishes. Note. — The mixture may be made more savoury by adding to it a little curry powder, grated ham or tongue, or a little tomato sauce. Sufficient for 7 or 8 timbales. 1605. Puffed Rice This can be bought ready prepared in packets, and is very good served with soup instead of toast or croutons. It can also be eaten with jam or syrup and a little cream or milk. The required quantity of puffed rice should be put on a tin and made thoroughly crisp in the oven. It requires no further cooking. Serve it hot. MACARONI DISHES MACARONI AND OTHER ITALIAN PASTES