Soyer's standard cookery

Mix together one and a half pounds of cooked chicken cut into dice, half a pound of boiled rice, onion, parsley, and seasoning to taste. A clove of garlic may be added or omitted according to taste. Mix it with half a pint of warm olive oil or melted butter, and cook in a covered earthenware pot in the oven, or in an enameled saucepan, for three-quarters of an hour. Stir thoroughly and turn out on a dish. The surface may be browned with a salamander or in a quick oven. Squeeze the juice of a lemon over the dish before serving. Carmelite Rice. Cook half a pound of rice in salted water until quite tender. Let it drain and dry. Now add the flaked meat of a cured haddock (which has previously been well soaked), half an ounce of butter, and herbs, pepper and salt to taste. Mix thoroughly with the rice and place in a baking-dish covered with three hard-boiled eggs finely chopped. Pour over this half a cupful of fish stock — which can be made from the bones and refuse part of any kind of fish — and grate breadcrumbs freely over the whole. Bake for half an hour, and garnish with parsley before serving. Boiled Rice. One cup of rice, two quarts of boiling water, and one tablespoonful of salt. Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until soft, which may be determined by testing kernels. Old rice absorbs much more water than new rice, and takes longer for cooking. Drain in coarse strainer, and pour over one quart hot water ; return to kettle in which it was cooked ; cover, place on back of range, and let stand to dry off, when kernels are distinct. When stirring rice, always use a fork to avoid breaking kernels. Steamed Rice. One cup of rice, one teaspoonful of salt, two and ^threequarters to three and a quarter cups of boiling water (according to age of rice). Put salt and water in top of double boiler, place on range, and add gradually well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under-part of double boiler, and steam forty-five minutes, or until kernels are soft; uncover, that steam may escape. When rice is steamed for a simple dessert, use one-half quantity of water given in recipe, and steam until rice has absorbed water; then add scalded milk for remaining liquid. Rice With Cheese. Steam one cup of rice, allowing one tablespoonful of salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoonful of butter, sprinkle with thin shavings of mild cheese and a few grains of cayenne; repeat until rice and one-fourth pound of cheese are used. Add milk to half the depth of contents of dish, cover with buttered cracker crumbs, and bake until cheese melts. Rissoto Creole. Three tablespoonfuls of butter, one cup of rice, two and three-quarter cups of highly-seasoned brown stock, canned pimentoes. Melt butter in hot fryingpan, add rice, and stir constantly