Soyer's standard cookery

until rice is well browned. Add stock heated to boiling-point, and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy shapes, and cover with CREOLE SAUCE. Cook two tablespoonfuls chopped onion, two tablespoonfuls of chopped green pepper, one tablespoonful of chopped red pepper, or canned pimentoes, and four tablespoonfuls of chopped fresh mushrooms, with three tablespoonfuls of butter, five minutes. Add two tablespoonfuls of flour, one cup tomatoes, one truffle thinly sliced, one-fourth cup sherry wine, and salt to taste. Fried Rice. Boil half a pound of rice as directed, and when it is thoroughly dried, fry it in one ounce of butter until slightly browned. Dust with pepper and salt, and serve piled in a dish. Deviled Rice. Proceed as for fried rice, but mix in a pinch of curry powder, which has been baked for ten minutes, with the hot liquid butter. Rice a 1'Italienne. Boil the rice as usual, and to four ounces, when cooked and drained, stir one ounce of butter, dust with salt and pepper, and stir well, mixing thoroughly; add sufficient tomato sauce to moisten the whole, and add two ounces of finely-grated cheese. Mix well, and serve very hot. Rice Fritters. Take some rice & 1'Italienne when cold. Form into balls, dip into batter, and fry. Risotto a la Milanaise. Fry three ounces of chopped onion in two ounces of butter or clarified dripping, until of a golden brown color, then add six ounces of rice, stir without stopping for two or three minutes, add by degrees one pint of stock, stir occasionally, and simmer gently until the rice is just soft, add a very small amount of grated nutmeg and one and a half ounces of grated cheese before the rice is cooked; after this, stir and cook for three or four minutes until the rice is quite soft. Take off the pan, add a small pat of butter, stir well, and serve very hot. Another Risotto. Place in a saucepan half a pint of milk, a small teacupful of raw rice, four small Portugal onions, six good-sized tomatoes, both finely chopped, pepper and salt to taste. Boil all together until soft, stirring occasionally, adding more milk if necessary, and just before serving stir in one ounce of finelygrated cheese. Risotto made with Stock. Chop half an onion very finely, and fry it in half an ounce of butter. Place four ounces of rice in a saucepan with half a pint of stock, add the onion, and cook until the stock is absorbed. Stir in one ounce of grated Parmesan cheese, pepper and salt to taste. Make very hot and serve. Stewed Rice and Cabbage made with Stock. Boil in the ordinary way, separately, equal quantities of rice and cabbage. The latter cut into small pieces before they are quite cooked, remove them from their respective pans, and place them together in a stewpan with just as much stock as will cover them; simmer until quite cooked (for about five minutes), and serve with a covering of grated cheese. Rice Cakes.