Curried Rice

Mix smoothly one dessertspoonful of curry-paste with one tablespoonful of rich brown gravy; place it in a saucepan with one breakfast cupful more of the gravy and boil; then add to it one pound of well-washed rice, and simmer it gently at the side of the fire for thirty minutes, or until the rice is done. Turn it out onto a dish, squeeze over the juice of half a lemon, and serve.

Fried Rice

Boil the rice and cool it in a dish; when it is cold, turn it from the dish, cut it into slices nearly one inch thick, season them with salt and pepper, and then roll them in cornmeal. Have in readiness a frying-kettle half full of smoking-hot fat, and fry the pieces of rice in it until they are of a golden brown. Remove them from the fat with a skimmer, place them on brown paper for a moment to free them from grease, and serve.

Rice In Turkish Style

Put three pints of clear stock into a saucepan with plenty of tomato sauce and salt and pepper to taste; when it boils, throw in one and one-half pounds of well-washed and dried rice, and let it simmer until the mixture is well absorbed by the rice. Melt a large lump of butter, pour it over the rice, and leave it by the side of the fire for a few minutes. When ready to serve, stir the rice well, and turn it onto a hot dish.

Rice Menagere

Put six ounces of well-washed rice into a saucepan of boiling water, and blanch it for five or six minutes; then remove and drain it. Blanch four or five ounces of streaky bacon, cut it up into pieces about one inch square, put them into a deep fryingpan and fry them until they are yellow, then add the rice, a small quantity of pepper, and about three breakfast cupfuls of rich broth. Stir often over the fire for about twenty minutes, then remove the pan from the fire, add one breakfast cupful of tomato sauce, turn the whole onto a dish, and serve.

Rice Milanese

Pour one teacupful of milk into a saucepan on the fire, when it boils add one teacupful of well-washed rice, and a small quantity of finely-chopped onion. Cover the pan and boil slowly for about twenty minutes, by which time the rice should be soft and dry. Add a little saffron worked up with one ounce of butter, one ounce of grated cheese, and pepper and salt to taste. Stir well, and let the mixture remain on the side of the fire for ten minutes, turn it out onto a dish, and serve.

Rice Patties

Put one-fourth pound of well-washed rice into a saucepan with sufficient white stock to more than cover it, and boil slowly at the side of the fire until the rice is soft and the liquor all absorbed. A small quantity of milk should be added to the broth to give the rice a white appearance. Add a handful of grated Parmesan cheese to flavor, and when the rice is nearly of a jelly turn it out into a pan, keeping it about two inches in thickness. Cut the preparation into rounds with a tin cutter.