Rice Border

Arrange plain boiled rice in a circle, as for serving curry, or work it into a border-mould, as follows: Wash thoroughly in two or three waters one breakfast cupful of rice, place it in a saucepan with three breakfast cupfuls of cold water, and boil slowly for half an hour; then stir in two tablespoonfuls of butter and one tablespoonful of salt. Beat this mixture up until it is very smooth, and then add two well-beaten eggs. Stir thoroughly, place the mixture in a buttered border-mould, and stand it in the oven for a few minutes. Turn it out onto a dish and fill the center with curry, or anything else prepared for the purpose.

Rice Case Or Croustade

Put eight ounces of rice into a saucepan with one quart of water and one ounce of butter or fat from cooked bacon, sprinkle in salt and pepper to taste, and boil until the rice is quite tender and dry. Place it in a mortar, pound it well, form it into the shape of a ball on a baking-sheet, and then into the shape of a raised pie. Brush it over both inside and out with warmed butter, set it in the oven to color, take it out, and it is then ready for use. It may be filled with forcemeat, sausage-balls, or anything else that is desired.

Rice Croquettes, Italian Style

Put two breakfast cupfuls of rice into a saucepan, and boil it with milk, so that when it is done it will be soft and pasty. Meanwhile chop fine half of a cold cooked fat liver, season, put it into a basin, and mix in a third of its bulk of truffles also cut fine. Pour one breakfast cupful of bechamel sauce into a saucepan, add" the trimmings of the truffles, reduce the liquor and add one teacupful of thick gravy or melted glaze; when the mixture is of a good consistency, strain it into the basin with the fat liver. Pack the basin in ice, and when the mixture is quite cold, take a little up at a time in a small spoon, roll it into a pear-shape, and cover it with the rice, taking care to see that it is firm. When they are all done, dip them into egg and breadcrumbs, fry them carefully in boiling fat, drain them, place them on a napkin, spread over a dish, garnish neatly with fried parsley, and serve.

Croustades Of Rice, Queen Style

Wash well, and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible, so that it remain firm, and add to it one ounce of grated Parmesan cheese, one teaspoonful of pepper, and one-third teaspoonful of grated nutmeg. Stir well with a wooden spoon, and then put in a buttered sautepan, spreading it about two inches thick, and covering it with a piece of buttered paper. Leave it to cool, with a weight pressed down on the top. Then cut it out with a paste-cutter into half a dozen croustades (being careful to dip the cutter into warm water each time it is used), and with a smaller paste-cutter, make a mark on the surface of each without cutting. Dip the pieces in beaten egg, roll them in breadcrumbs, and repeat this operation; then fry them in very hot lard for five minutes, drain, empty them with a vegetable spoon, and fill the insides with a hot salpicon of shrimps, mushrooms and cream sauce. Place the covers on the top, and serve 'on a dish covered with a folded napkin.