No. 367. Rice Casserole

12 cts.

A : 1 c. rice boiled in chicken broth ;

B : 1 beaten egg and 2 tbsps. cream.

Mix A with B, butter a ring-mould, dip it in cold milk, fill with the rice, when cold turn out on a dish. Brush with beaten egg, brown slightly, fill with Chicken Curry No. 795 (Chicken Curry).

No. 368. Rice Croquettes, Savory

15 cts.

A : 1 c. rice, boiled in stock ;

B : 1 tbsp. tomato liquor, 2 tbsps. grated cheese, 1 tbsp.

butter, 1/4 tsp. salt, 2 drops Tabasco sauce, 2 beaten.

Mix B, add A, form into croquettes (see Croquettes).

No. 369. Rice and Mushroom Croquettes

25 cts.

A : 1/2 c. rice ;

B : 1/4 lb. dried mushrooms or cepes soaked over night in luke-warm water, slice of onion, slice of carrot, spring of parsley ;

C : 1 tbsp. butter, 1/4 tsp. salt, dash cayenne and mutmeg, yolks 2 eggs.

Cover B with water and boil until tender, strain the liquor and boil A in it, then mix with the mushrooms chopped line, add C, when cool form into croquettes (see Croquettes).

No. 370. Rice Pilaff

20 cts.

A : 1 c. rice, 2 cs. stock, \ c. tomato pulp ;

B: 2 tbsps. butter, 1/4 tsp. salt, 1/4 tsp. paprica, and 1 tsp.

curry.

Boil A until rice is tender, add B, press in buttered mould.

and serve hot.

No. 371. Rice Saute

8 cts.

A: 2 cs. boiled or steamed rice, each grain should be separate ;

B : 1 tbsp. butter, very hot.

Saute A in B a little at a time until light brown, sprinkle with salt and paprica, and serve.

A very nice way to cook rice is to cover 1 c. rice with 1 qt cold water, add 1 tsp. salt; boil 10 m., transfer to double boiler, add 2 cs. cold milk, cover and steam until milk is absorbed.

No. 372. Rice Timbale Cases

5 cts.

A : 2 cs. boiled rice ;

B : Creamed fish, meat, or chicken.

Fill Timbale moulds with A, when cold scoop out the inside, fill with B, or use hollow Timbale moulds buttered, when cold turn out and fill centres with B.

No. 373. Spanish Onion Farci

15 cts.

A : 6 onions peeled ;

B : 1 c. chicken or meat, minced, \ c. soaked bread-crumbs, \ c. onion, minced, 2 tbsps. melted butter, 1/4 tsp. salt, 1/2 tsp. paprica, 1 tsp. parsley.

Scoop out centres of A, leaving them cup-shape, boil 10 m. and drain, fill with B, bake until tender, basting with 1/2 c. stock, sprinkle with buttered crumbs, brown and serve with White Sauce No. 220 (Veal and Ham Pie).

No. 374. Spinach Timbales or Croustades

40 cts.

A : 11/2 cs. spinach, boiled, chopped, and seasoned, add 2 tbsps. bread-crumbs, 1/2 c. chopped mushrooms, sauted in butter ;

B : 1 tbsp. butter and 1 of flour, cook until smooth, add \ c. cream, 1/4 tsp. salt, dash cayenne and nutmeg, 2 egg-yolks, beaten ; C : 2 whites, beaten stiff.

Mix A, add B when boiling, fold in C, decorate moulds with boiled turnips and carrots and hard-boiled eggs cut in fancy pieces, fill with the mixture (see Timbales); or fill Bread Croustades No. 222 (Bread Croustades).