Boil one cupful of raw rice in two quarts of salted water for twenty minutes. Drain and dry, and mix with it a cupful of milk in which has been dissolved a teaspoonful of corn-starch. Beat into this a raw egg and a tablespoonful of melted butter, and set aside to get cold. Mince a cupful of chicken, lamb, or veal, mix with it two tablespoonfuls of chopped pine-nuts. You may buy them from Italian grocers, and if you cannot get them, substitute blanched and chopped almonds. Season well, and work in a tablespoonful of gravy. When the rice is cold put all the ingredients together, mixing well, and pour into a buttered mould, the sides of which you have coated with fine, dry crumbs, after buttering. Fit on a close top, and cook in the oven, set in a pan of boiling water, for two hours. Dip the mould for an instant in cold water, and turn out the pudding upon a hot dish. Serve with tomato sauce, into which have been stirred two large spoonfuls of Parmesan cheese.

An excellent and inexpensive entree.