Rice With Curry

No. 1288. - Chop one onion finely, put it into a saucepan with a piece of butter, and fry it lightly. Then add two soup-spoonfuls of Curry powder and a pint of broth, and when it boils add half a pound of Rice (previously washed in cold water). Let it boil for five minutes, season with salt, cover the saucepan and let it cook slowly for twenty minutes. Serve as needed.

Rice, Creole Style

No. 1289. - Chop one white onion finely, put it into a saucepan with a piece of butter and fry it lightly. Then add two ounces of finely cut lean ham and let it cook for two minutes while stirring it. Then add half a pound of Rice (previously washed in cold water), and four peeled-tomatoes cut into small pieces. Season with salt and a pinch of red pepper and moisten it with a pint of hot broth. Then put on the cover and let it cook for twenty minutes.

Rice, Mexican Style

No. 1290. - Cut one onion in half, trim off the ends and slice it finely. Put it into a saucepan with two spoonfuls of grated fresh fat pork, fry it lightly and then add two finely sliced green peppers, two peeled finely sliced tomatoes, and half a pound of Rice (previously washed in cold water). Moisten with a pint of chicken broth, season with salt and pepper, cover the saucepan and let it cook for twenty minutes, occasionally stirring it gently from the bottom.

Rice, Milanaise Style

No. 1291. - Chop one large white onion finely, put it into a saucepan with a piece of butter, and fry it lightly. Add to this, one pound of Rice (previously washed in cold water), a slice of raw ham, and a little Spanish saffron, tied up in a piece of cloth. Then moisten it with broth to cover, stir it occasionally until the broth is reduced, then moisten again, and let it cook until done. Then take it off of the fire, take out the ham and the saffron, and add four ounces of butter, and a handful of grated Parmesan cheese. Mix it gently, dish it up in a nice shape, and pour over it a nut brown Butter sauce, or a reduced Madeira wine sauce, with some tomatoes and essence of mushrooms.

Rice, Spanish Style

No. 1292. - Chop one white onion finely, put it into a saucepan with a piece of butter, and fry it lightly. Then add half a pound of washed Rice, and let it get thoroughly warmed while stirring it, after which moisten it with a pint of chicken broth. Cut a young and tender roasted chicken into small joints, and add it to the Rice, with a little Spanish saffron, and season with salt and pepper. Cover the saucepan and let it cook slowly for twenty-five minutes.

Rice With Cabbage, Rist0ri Style

No. 1293. - Grate four ounces of fresh fat pork and put it into a saucepan with a small head of cabbage, cut into fine shreds, and season with salt, pepper, and a few fennel seeds. Cover the saucepan, and set it on a slow fire. When the cabbage is cooked, add half a pound of Rice, which has been parboiled for five minutes and drained dry. Moisten with a pint of broth, cover the saucepan, and let it cook slowly until the Rice is done. Serve it in nice shape and sprinkle Parmesan cheese over it.