The rice should be picked over, but not washed. Throw it into plenty of quickly boiling water, and let it continue to boil quickly for one minute. Then pour in a very little cold water to check it. It should now boil slowly but continuously for fifteen to twenty minutes. It is boiled enough if the grains are soft when pressed between the thumb and finger. Drain it, and return to the saucepan, which should be dried and buttered. Cover it with a clean cloth, and allow it to steam on the stove, where it is not too hot, or in a slow oven. Stir it lightly with a fork, and let it remain for a quarter of an hour. Each grain should then swell up, and be well separated.
1 cup of bread crumbs
1 tablespoon of butter
1 tablespoon of chopped parsley
1 cup of chopped mushrooms
2 peeled tomatoes chopped
Mix the tomatoes, the bread crumbs, mushrooms, and rice. Fry the onion in the butter until it is a light brown and soft. Then add the bread crumb mixture and seasoning. Mix it thoroughly and simmer for one hour.
Put one cup of rice in a double boiler with one pint of milk and cook until all the milk is absorbed and the rice becomes a stiff paste. Season with paprika, salt, a few drops of onion juice, and mold into cones. Fry in deep oil or vegetable fat a golden brown and serve with a teaspoon of currant jelly on the top of each.
1 cup rice
1 pint of tomatoes chopped
1 teaspoon of salt
1 saltspoon of paprika
1 cup chopped celery 1/2 cup chopped olives 1 tablespoon minced onion 1/2 cup chopped peppers
Rub the tomato through a sieve, put it in a saucepan for ten minutes, then add the rice, chopped celery, seasoning, and the other ingredients, and boil for five minutes. Then put it on the side of the range and simmer for one hour until the ingredients are thoroughly blended.
1 teacup of rice
1 1/2 pounds mushrooms
A little chopped onion
1/2 pint white sauce 2 ounces butter Pepper, salt
3 gills water
Wash a teacup of rice, and boil it in a saucepan with the water until all is absorbed. Chop the mushrooms and fry them in the butter with the onion and seasoning for five minutes, then cover and cook until tender. Strain the mushrooms and mix two-thirds of them with one-third of the white sauce. Butter a mold and put in a layer of rice, then mushrooms; fill the mold in this way, having the rice last. Press the mixture in well, cover with buttered paper and steam one hour. Mix the rest of the mushrooms with the liquid strained from them and the rest of the white sauce. Serve around the rice turned from the mold.
4 ounces of rice
1/4 pint tomato sauce
2 ounces grated Parmesan 2 ounces breaded crumbs
1/2 ounce butter
Boil the rice according to recipe for rice boiled for curry. When it is cooked, mix well with the tomato sauce, made according to recipe for tomato sauce. Now put it into a buttered baking dish, and sprinkle over it the grated Parmesan. Cover with bread crumbs, and break the butter into bits, and strew it over the top. Brown in a quick oven, and serve very hot.