Rice Croustades

Cook one cup of washed rice in white stock instead of in water. Drain well, mix with a thick white sauce, and spread in a greased pan to the depth of about two inches. Cover with oiled paper and place weights on top, so that the mixture may become very compact when cold. When it is perfectly firm, cut it in circles, make a cavity in the center of each, dip the case thus made in fine bread-crumbs, then in egg, and again in crumbs, and fry in deep fat (375°-390° F.).

Potato Border

9 medium-sized potatoes 2 tablespoons butter 1/2 cup hot milk

1 tablespoon salt

2 eggs

Boil and rice the potatoes. Add remaining ingredients except 1/4 teaspoon salt and the egg whites. Beat the mixture until very light. Pack into a border mold, well greased, and set in warm place eight minutes. Unmold onto an oven-proof platter. Beat egg whites, with remaining salt, to a froth, spread over the border and brown in a slow oven (300°-350° F.).

Potato Timbales - Peel potatoes and cut into tiny strips lengthwise. Heat in a small amount of fat until slightly soft - don't brown. Remove, sprinkle with salt and arrange nests inside large deep muffin tins, pressing firmly against sides and bottom. Bake in hot oven (450° F.) for 15 minutes. Use carrots, parsnips, macaroni, spaghetti or fine noodles instead of potatoes.

Rice Border

1 cup rice

3 cups white stock

1 tablespoon salt

2 egg-yolks

2 tablespoons butter or other fat

3 tablespoons milk or cream

Cook washed rice in white stock for one-half hour, then add salt and butter or other fat and cook slowly twenty minutes more. Beat the yolks of the eggs with the cream or milk and stir in. Grease a border mold, pack the rice firmly into it, let it stand eight to ten minutes in a warm (not hot) place and turn out on a hot platter. Fill the center with any meat preparation warmed in sauce.

Rissoles

These are practically little turnovers, filled with a highly-seasoned mixture of chopped chicken and ham or other delicate meat moistened with white sauce. Roll puff-paste very-thin and cut in circles. Place a teaspoon of the mixture in the center of each circle, moisten half the circumference with cold water, and fold the other half over, pressing the edges closely-together. Dip in slightly beaten egg mixed with a tablespoon of water. Fry in deep fat ( 360°-370° F.) and drain thoroughly.

Bouchees

Small pastry shells or cases filled with creamed meat or game are called bouchees, and are much in vogue for entrees. They provide an excellent way of utilizing left-overs of chicken, sweetbreads, fish, etc. Paper cases, bought at the confectioner's, may be used instead of the pastry shells.

Patty Cases

Roll puff-paste to the thickness of one-half inch and with a cookie cutter shape circles two and one-half to three inches in diameter. With a tiny cutter, remove the centers from half of the circles. Brush the edges of the complete circles with water and lay the rings on top. Chill thoroughly, then bake in a hot oven (400°-450° F.) from fifteen to twenty minutes. At the same time, bake the small centers removed from the upper layers of the cases, and use them as lids for the filled patties.