3 tablespoons butter 1/4 cup flour 2/3 cup milk
Make with a white sauce, using the butter, flour and the milk. Add the grated cheese. As soon as the cheese melts remove from the fire, fold in pieces of cheese, and add the seasoning. Spread in a shallow pan, and cool. Cut into squares or strips, cover with a crumb mixture, and fry in deep fat.
4 ounces cheese 1/2 ounce butter 1/4 pint milk
1 onion or shallot the size of a filbert Pepper and salt
If the cheese is fresh, it may be cut into thin slices, but if dry it must be grated. Place it at the bottom of a shallow baking dish. Slice the onion, and throw it into cold water; bring it quickly to a boiling point, and let it boil one minute, then drain it, and mince it finely, and sprinkle it over the cheese with the seasoning. Pour the milk over the cheese, and bake it in a hot oven until it sets. Sprinkle the top with bread raspings. Return it to the oven for one minute, and serve as hot as possible.
Wash one cup of rice in several waters, rubbing the grains between the hands until the floury coating is removed. This flour makes it pasty, and holds the grains together. Put the washed rice in a saucepan with two and one half cups of water and one teaspoon salt. Cover and place where the water will boil. Cook for twenty minutes, being careful not to let it burn. At the end of this time put the saucepan on a tripod or ring and cover the rice with a fold of cheesecloth. Let it continue to cook in this manner for an hour; then turn into a hot vegetable dish. The rice will be tender, dry and sweet, and each grain separate. The rice must not be stirred while cooking. If a tablespoon of butter is cut up and sprinkled over the rice when it has cooked twenty minutes, the dish will be greatly improved.
1 cup rice 1 cup water
1 1/2 cups milk 1/2 cup cream
1 teaspoon salt
Wash the rice thoroughly, and cook in the boiling water. Boil five minutes, then set in the double boiler, and cook until the water is mostly absorbed. Heat the milk and cream in the double boiler, and add to the rice. Add salt, and finish cooking in the double boiler, which will require about one hour. If cream is not convenient, use an additional one-half cup of milk, and one tablespoon butter.
Do not stir except to lift gently once or twice with a fork.
1/2 cup washed rice
3/4 cup strained tomatoes
1 cup brown vegetable stock 3 tablespoons butter
Add tomatoes to the stock, and heat to the boiling point. Add rice, and steam until the rice is soft. Stir in the butter with a fork, and keep uncovered so that steam may escape.
1 teacup of rice
2 ounces butter
1 teacup of grated cheese Cayenne and salt to taste
1/2 pint stock - vegetable
Cook the rice in the stock for two hours and a half in a double saucepan, add the butter, cheese and seasoning, and serve very hot.