Risotto Alia Milanese

1 1/2 cupfuls uncoated rice 3 tablespoonfuls olive oil 5 tablespoonfuls butter

I onion

Soup stock

Grated Parmesan cheese

Slice the onion and fry it slowly in the oil. Add the butter and, when it is melted, the rice, washed and well-drained. Fry until the rice is yellowed, stirring constantly, and add two cupfuls of the stock. When this has been absorbed, add more broth until the rice is done. It should then be of the consistency of spaghetti. Stir in a little more butter and two tablespoonfuls of cheese.

Risotto With Crabs Or Shrimps

1/2 pound crabs or shrimps

1 1/2 cupfuls uncoated rice

3 tablespoonfuls olive oil

1/2 onion, sliced

1 small carrot

Salt and pepper to taste

4 tablespoonfuls butter 1 clove garlic 1 stalk celery

1 tablespoonful minced parsley-Grated Parmesan cheese

Dice the carrot and celery and fry them in the oil, then add the fish, well-washed and dried, and stir constantly until they are completely red. Pour over two quarts of salted water, boil for five minutes and remove the fish, but do not discard the water. Shell half of the fish and put them aside. Pound the others well, rub them through a sieve and mix with the water. Fry the onion in the butter, add the rice, washed and drained, and, when yellow, turn in the fish liquor. When almost done, add the whole fish, and, just before serving, season with salt and pepper to taste and dust with the cheese.

Savory Of Rice With Nuts

3 cupfuls boiled brown rice 2 cupfuls milk or stock 2 eggs slightly beaten 1/2 teaspoonful salt 1/4 teaspoonful pepper

1/2 cupful broken walnuts 1 teaspoonful minced onion 1 tablespoonful pimentoes 2 tablespoonfuls butter Coarse buttered crumbs

Soften the onions and pimentoes in the butter. Add the stock, seasonings and rice, stir in the nuts and eggs, pour into a well-oiled baking dish and sprinkle with coarse crumbs, well-mixed with melted butter. Set in a pan of hot water in a moderate oven and bake forty-five minutes.

Rice Cakes

1 cupful brown or uncoated rice (uncooked) I cupful butter Grated rind and juice of 1/2 a lemon

1 quart milk 1/4 cupful sugar Salt to taste

Add the rice and salt to the milk, and cook until the liquid is absorbed and the rice is tender, adding more liquid if necessary. Add the butter, sugar and lemon juice and rind. Mix thoroughy without breaking the rice kernels. Cool, form into cakes, dip in flour and fry on hot griddle. Serve with cream or maple syrup.

Sweet Rice Cakes (With Cooked Rice)

3 cupfuls cold boiled brown or uncoated rice

1 egg

1/3 cupful sugar

Mix the ingredients together in the order given. Form into flat cakes, roll in flour, and fry on a hot griddle. Serve with maple syrup, melted jelly, or a fruit sauce.

Moulded Brown Rice

2 cupfuls boiled brown rice

(cooled) 1/2 cupful chopped English walnuts

1/2 cupful chopped, candied ginger Honey whipped cream

Combine the rice, nuts and ginger and pack into buttered timbale moulds. Let chill, then turn out and serve garnished with the cream.